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Wyeast American Ale II in a black IPA with an OG of 1.080. Thanks for the reply.

Hey guys, I am getting back into brewing after a 3-4 year hiatus and have a question about starters. I have some old dry malt extract that hasn't been opened in it's original packaging from 3-4 years ago and I want to use that for my yeast starter. Is this ok since it's just the starter? BTW...

I made a .6 gallon starter with WLP833 German Bock Lager Yeast about a week ago. A few days ago I put it in the fridge. Today I pulled it out of the fridge, poured most of the beer off the top so I could step it up. After I poured the liquid off, I let it rise to room temp for about 3-4 hours...

The two bottles were probably 6-8 months old. These bottles as well as all my other beers have the oxygen barrier caps on them. Maybe I need a new bottle capper. Can you elaborate a little on why you seem adamant the oxidation isn't coming from the tiny air bubbles?

I'm not a noob but my issue probably seems like one...I recently sent 5 beers to a competition and 2 of the beers had comments about oxidation. I have been brewing for 3 years and have continued to improve much of my process during brew day but have neglected bottling. I was bottling a beer a...

Update: I bought some aluminum flashing...this stuff is awesome. The best part (not counting the uninterrupted flame) is that it doesn't conduct heat very well. As soon as I turn the flame off I can move the flashing. Thanks guys!

Hi, I'm looking for some ideas on how to block the wind from my propane burner. I was test driving my new hurricane burner today and had some issues. First was an intense burning smell which I guess was paint. It stopped after a while. I was able to get a blue flame with orange tips only...

The description of the hurricane burner states that it is 60,000 BTUs at 1 psi. Does this mean that it is going to use less propane than another burner? Thanks. Charlie

I tried this and it fixed my problem. I found that the air intake was wide open and when I closed it, well it worked fine. Thanks. Charlie

So I have been using the Bayou Classic for about a year now, and it seems that alot of you use the same one. Here it is: Bayou Classic Single Burner Outdoor Patio Stove - SQ14 at The Home Depot Lately the burner has been easily blown out by very little wind. I try to block the wind with...

I decided to brew on Thursday even though it would have worked out better for Wednesday. I made such a big starter because I am making a big beer and I want a quick and easy fermentation. It's for a 5 gallon batch by the way. Thanks for the replies. :mug: Charlie

Last Saturday I made a .75 gallon starter using washed yeast (1056) from a batch about 4 months ago. It was slow to start (which was expected) but I was hoping it would be done for me to brew on Wednesday (4 days). Well it is Tuesday and it is at high krausen. I don't want to put all of the...

Hey guys, I'm going tonight...Can some of you that went last night tell me some of the beers you thought really stood out? Cheers!:mug:

I had the burrito last night and it rocked. The line up of beers at Mountain Sun was great. After that we went over to the Boulder Brewing Company and wasn't as impressed. The very uninformed bartender tried to tell us that their beer only took 1 and half hours to ferment. I thought I...

ok this is the lesson I have learned: I batch sparge and use beersmith for my calculations for sparge amount. From now on I will add an additional amount (maybe .5 or 1 gallon) of extra sparge water then just stop when I reach my pre-boil amount. Thanks. Charlie

I was making a 4 gallon batch of pilsner (the big carboy won't fit in the freezer) a few days ago and ended up with less preboil volume than I wanted. I ended up with only 5 gallons and I know my boil off rate would make me end with about 3.75 so I added one quart of water before I boiled. Is...

I can make it like a rocket scientist, and I like it. One thing I love about this hobby is that there is an enormous amount of information to keep learning. It is never boring. If anyone's interested I used 15% my water and the rest distilled water then added the appropriate amount of salts...

anyone? actually my homebrew store doesn't carry epsom salt so it would just be the gypsum and calcium chloride addition.

I'm brewing a hefe tomorrow for the first time but my water at home has 112 bicarbonates HCO3. I was planning on blending my water with distilled water (75 distilleded/25 home) but Palmer's spreadsheet still says that my SRM should be between 4 and 9. Beersmith says that my corlor is 3.5...

This has been one of the hardest things to grasp as an all-grain brewer. The 5.2 buffer has been an easy way out, but I want to start brewing by matching a water profile to the style of beer I am brewing. I have read many articles and sections of books about water but I am still unclear about...