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I'm new to yeast stuff, but I have been trying to figure out stretching the yeast cost out. Why not make a yeast starter, increase up to 2.0-2.8B cells. Divide into 4 containers. Essentially, reducing the cost from $12 to $4 per batch? I see threads talking about washing and pitching trub, but...

Ok, been wanting to go from extract to all grain for awhile now. I went out and got the Zymurgy magazine with the urban brewing article in it. Looked easy enough, so last night I tried it. First I want to say that it was really fun :rockin:, the process is a great step before...

I am tired of dropping $8 for a slap pack everytime I brew a beer. What I want to do is this: I use Wyeast 1056 American ale II quite often. So, I want to buy one slap pack, put it in a starter, then divide in 3-5 portions. Sounds simple enough! Here is the part that is stumping...

This is my first time using liguid yeast. This yeast is supposed to have high floculation, but it has been 24 hours now, and no movement! Any suggestions on what might be the problem, if any??? Fermentation temp is 69 degrees Yeast pitched at 77 degrees I have checked and double checked...

Costco has a great deal on this chest freezer. I am starting a detailed build next week on a new keezer, but I would like to get the interior dimensions on this thing before I drive out to get it. So, does anyone have the exact interior dimensions for me?