Originally Posted by VOCBrewery
First of all, thanks to all who post on these boards. The knowledge base is unfriggin believable. I have 5 batches of beer under my belt and I would like to reward SWMBO for her support and patience.
#1 Is there really no boiling this recipe? Hard to believe something that looks so tasty can be this easy.
#2 Fermenting temps. The details on the Red Star are pretty clear 59-86*. I was wondering what the ideal temp is. I would love to do this @ room temp (74*) so i didn't tie up my fermenting chamber.
#3 If i do need to ferment cooler, can I store it in a keg at room temp after 1-2 months of fermenting?
#4 Should I use a starter or is one pack of yeast enough?
1. Nope, no boiling.
2. Room temp should be just fine. I did a five gallon batch at around 77 degrees, and it was great.
3. No need.
4. No need for a starter. Just pitch a yeast pack on top and let it do it's thing. One pack is enough. I used yeast nutrient, but that's up to you.