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I know... weird question... the practical implication here is I recently had to pitch a Whitelabs tube after my Wyeast packet failed to ferment after a few days. They were both "London Ale", but technically they were different yeasts. That got me thinking, what happens if you put two...

i'm curious about this concept in general. when you add the pumpkin, does anything in the pumpkin ferment? or does it only add flavors? along that line, couldn't you add almost any fruit/vegetable during brew time to impart that flavor? the reason I ask, is when you brew, for...

good to know. i love this forum. thanks man

oh, right on. crystal clear now. thanks man. :)

hmm. i see. so is pitching a single tube a bad thing (assuming it completes fermentation)? Or is it all the same as long as fermentation kicks in? because with my 1st beer and now this 2nd one, I just directly pitched the pack/tube (as each says to do on the label).

okay that one really confuses me. namely because it says generally you'll need around 2.5 tubes of liquid yeast to have the proper amount of cells. A White Labs tube has between 70 and 120 billion cells of 100% viable yeast, depending on the yeast strain. Some cells are much larger than...

thanks mate!

yes, it did. i'm not sure how much it's supposed to swell, though... was it supposed to be big like a balloon? or just enough air to still be malleable or what? because it was the latter of the two.

so are there any drawbacks to adding half at start, half at knockout? so you get lighter color... that'd be nice sometimes. does it affect flavor or anything, though? thanks again

Sunday I brewed my second batch of beer so far. I pitched the yeast (a Wyeast Activator), waited about 36-40 hours, but had no fermentation, so I went and found what I could, a White Labs tube (both the Weast and White Labs were London ale, so not anything drastically different). So I...

hmm... well why not just add all of it at the end, then? if you wanted it really light, i mean... and don't you need the hot break for something?

Thanks mate :)

This is strictly LME.

Could someone explain to me the advantages of All-Grain over using Pale Extract + Specialty Grains? It seems like youre 99% there using specialty grains... so I must be missing something.

Well, boiling with 3, then adding 2 in the bucket, yeah.

I've recently brewed my first successful batch, an amber ale. I learned most of what I now know in the book "How to Brew". It's a great book, but I noticed in his recipes he often instructs you to add half of the extract at the beginning, and the other half as you take the wort off the heat at...

oh I gotcha now. Thanks David :]

oh, cool :) with regard to bleaching the bucket, if the color doesn't bother me, is it necessary? a friend of mine said bleaching is generally bad for plastic (denatures it or something). thanks again :)

Sorry, I don't quite understand. You're saying that the batch I just made is ruined? Or that the bucket itself needs to be thrown away? Also, what is BMC? So you're saying this isn't normal in brewing?

Forgive the noob question, but I recently finished my first batch ever, and I noticed there is a yellow stain from the 5 gallon mark on downwards to the bottom of my primary fermentation plastic bucket. I washed both the fermentation bucket and the bottling bucket after bottling, and the...