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Making a wish here!

So the size of the batch vs starter, as well as the style being brewed, will determine if you decant or not...I got that. But a lot of you mentioned whether you decanted or not, but there was not a lot mentioned on whether you are using a stirplate or not. I would assume if your starter is...

I found this on info on the Mr. Malty site: "I like to pitch starters while they're still very active and as soon as the bulk of reproduction is finished, usually within 8 to 18 hours. This is really convenient, because I can make a starter the morning of the brew day or the night before the...

I just noticed some possible pathways to infection and I would like to minimize those as much as possible. I'm sure you at least sanitize your equipment and ingredients for that reason, which is why every piece of information on brewing beer or wine stresses the sanitizing of equipment and...

How long will the starter keep in the fridge for?

In the "Brewing Classic Styles" book they state it might not be good to directly add a starter that was "continuously aerated" (I'm assuming they mean w/ a stirplate) since this could alter the flavor of the finished beer, and instead should be put in the fridge so only the slurry is pitched...

Glibbidy, You hit the nail on the head! I'm going to quote that in my sig from now on, if you don't mind, of course! :rockin:

Thanks for the info Crazy8! here is a good article I found on the subject: http://www.motherearthnews.com/Real-Food/2004-12-01/Brew-Soda-at-Home.aspx

I just made my first batch of Apfelwein and I followed the recipe exactly except I added about 1 tsp of yeast energizer and I re hydrated the yeast before pitching. Since I was using corn sugar from an unopened 4lb bag I had to measure out 2lbs for the recipe wich means the sugar came in contact...

I am new to soda making, but I've made quite a bit of beer. I would like to try making some soda using yeast for carbonation. From what I understand, when you make soda with yeast you let it ferment for maybe two days to create some carbonation and then bottle it and put the soda in the fridge...

I just did a test run w/ water and there were no leaks but I'm concerned about the amount of oxygenation that occurs even w/ the anti-foam hose attachment that's suppose to be for sparkling wine. I can see how it would do great w/ wine in large bottles. I asked one of my LHBSs and they said it...

How did this work for you? I just bought one myself...

Thanks for the help Todd! And for anyone else who reads this...Todd was correct, I do have 1/4" tubing at the moment but will change to 3/16" per Todd's recomendation.

I'm trying to get my kegging system set up and balanced. I've read so many posts and threads and articles about the subject my head is going to explode! After using the balancing calculator it looks like I should have about 14'-16' of tubing if I set the system to 12-14 psi @ 47*-50*. I did...

I think that quote is correct. I would assume the yeast would reanimate once you stir things up from the racking procedure and warm up again to bottling temps. People save yeast from previous batches and store it in the fridge and liquid yeast is always stored cold when you buy it.

One of the best things I have learned about brewing is patience. When I started brewing I was in such a hurry to get beer I bottled it as soon as the gravity was stable. But now even though an OG like 1.052 prob wont change after about the first two weeks, I leave the beer for another week at...

Subscribing to this thread

I'm not sure what to think about this contraption. So it's suppose to do in 7 days what it takes me to do in at least 21 days?

How do you save the logo to your computer once you create it? Or do you have to pay to get that feature?

Just don't get discouraged. Keep brewing and you will find your own path to making great beer. For myself, brewing in cooler temps (mid 60s) and waiting an extra few weeks (3 in the fermenter, 3 in the bottle) helped me to get from beer that was drinkable to beer that makes you and your friends...