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What is a starter?

Dude...epic reason to consider the keg. haha. so both of the batches were on gas and in the kegerator to pour a pint, but one was left out of the kegerator to prime with sugar while the other was put on the gas and in the kegerator to prime? if thats true then i think i got now. i do think...

:mug: right on. sounds like a partial mash to me. ya just let it go another week and a half then crack one. if not, one more week should definitely finish it off. Are you using dry yeast or liquid yeast?

My false bottom is a mesh tube not a dome. should I worry about mash getting in there?

lets say i do end up seeing mold in my tun the next time i go to use it. how would you recommend that i clean it properly?

right on. thanks for all the replies guys. thats what i keep hearing from everyone that its just a luxury to have beer on tap at your house. and actually its the first time ive heard that you can carb up with priming sugar and yeast while still having it on tap... interesting. ill need someone...

haha tru that. what about the flavor of the beer. does it really affect the beer by using co2 vs letting the yeast naturally carb up?

tru. ya all i do is before i start heating the water to strike the grains i heat water up to like 100-120 and just run it through. i havent used sanitizer on it yet. thats why i was curious as to whether it would be smart or not

the temp when taking the gravity was seventy. how do i adjust for the temp?

i tried it but i dont think it works. it kept telling me that my strike temp should be five degrees higher. no matter what i put

i just started doing all grain batches of beer. what is a good way to decide how much water to start with when putting the grains in the mash tun? my first batch had 11 pounds of grains. i have a 5 gallon mash tun. i used 3.5 gallons of water initially. brought it to 165 and stirred in my...

im thinking about switching from bottling my beer to kegging it. other than not having to buy caps and dextrose, and dealing with cleaning the bottles, is kegging easy enough to do at home and worth it when it comes to the final product? like the flavor difference between living beer and dead...

other than running some sanitizer through the hlt and mash tun followed by hot water (like 150 F) to flush everything out, is there anything else i should do to make sure it stays clean? :ban:

ya the room stays right round seventy and my temp gauge on the bucket says 70-72. its never caused a problem before but i was wondering if it is going to change the flavor profile or just not ferment properly.

it was california ale yeast. and it is burpin like hell today. i guess there really was no problem

1.081 is a pretty high gravity. like what was said about the higher the abv the longer it takes is true if you dont store at the right temp. if you do store at the right temp and you put the right amount of dextrose when bottling it should only take like 2-2.5 weeks. i drink after two and...

did i kill or mess up the yeast by breaking it up?

it wont really affect the flavor. only the abv of the finished product. i made and IPA today that was supposed to be 1.059 and it ended up 1.049. just wont be as strong. unless youre way off the OG mark it wont change the flavor. if youre way off then of course it will be different. like...

I keep my primary fermenter and carboy in my dining room when in use. The temp stays around 70 F. Everything I read says 68 F. Is that two degree difference really a big deal? Thank You :ban:

I stir occassionally throughout the boil. Nothing serious, like every ten minutes. Just a good stir every ten does the trick. Ive never had a boil over, even when I add hops at the 45 min mark. Even tho Im a huge Flyers fan, I have to say I agree with Brewzilla. Get the rolling boil going then...