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I only have Fermentis dry yeast available, which they insist shouldn’t be used in a starter. Any suggestions for getting there with dry yeast?

Wanted an Oktoberfest but floated the keg :( Settled for the Wet Hop IPA. Really getting good after a little time to settle in the keg. Also have a bag of fresh Chinook hops floating in the keg, so that is a plus. Fun to brew with the first years hop harvest.

I have it split in two separate fermenters. I might try to warm one up and throw an extra pack of yeast in the other. We’ll see which one works better.

Been doing this for a long time and the FG is accurate.

Yep, this is a good gravity. Corrected with OG and Brix to give corrected SG. Brix of 10.0 on a 1.053 OG is 1.030

Looking for some help here with a very stuck fermentation. Made an 10 gal all grain batch of Alt a week ago (1.053 OG, target 1.013 FG). Had a strong start for a few days, then tapered of and quit at about day 5. 3 days of steady 1.030 readings (corrected refractometer, that's not it). I have...

Great tips on upgrades from everyone. I have been using a very old bayou turkey burner (round style) for 10 gal batches, typically a 14-15g boils. It has worked well. I can get 10 gal of sparge water from to 60 to 170 deg in about 30 min, and the post sparge boil take about 20 min. It boils...

I’m more worried about the sheet in my water based on the report I get from the local water utility. Radium, lead, arsenic. All low levels but bad stuff. I’ll take my chances with the foam.

I found Nottingham to start fast, but take a while a while to tail of to a steady FG. Made a great Hazy IPA (6.6%) Imperial Amber (8.5%) and a Barleywine at 10% but took almost 4 weeks to fully attenuate at 10%. The Hazy was great right off the primary but the two higher ABV beers needed...

I get the best outcomes by fermenting the starter completely and chilling if needed to settle out the yeast, for me this takes about 2-3 days. Decant off as much of the liquid as possible, allow the slurry to come back to fermentation temp and pitch into your next starter step or wort. If it...

That sounds like a lot for a 5 gal batch Did you open the link I shared and compare results?

Brewers friend uses source water pH in conjunction with the Alkalinity or Bicarbonate input to determine the carbonate ion concentration in ppm, as it can vary based on water pH. Pretty nominal impact but technically correct.

As much as I appreciate a really good true to style beer, no beer is off limits for experimentation, that what makes craft brewing fun. I started this thread by putting lemongrass in a Kolsch style and people loved it. Upslopes Rocky Mountain Kolsch is a great commercial example. If you...

I would not reduce the targets to zero, because you can’t reduce the minerals in you current water without RO dilution, and can never get to zero. Only chase Ca, Cl, and SO. The Mg, Na, and HCO are just fine as is, I am kind of jealous of how clean your source water looks. My well water has...

Possibly the reason for the small drop in total calories for a more highly attenuated beverage, but guessing at the point.

Hate to break it to you but there is very nominal difference in total calories based on FG of any fermented beverage. The OG drives total calories, the FG drives the ration of calories from alcohol vs residual sugars.

Sorry, but there is not an easy multiply by 2, carry the one, and subtract 4 answer. This is not a simple equation. The process I used above can be simplified by using a derived formula for Real Extract, but you need to work in deg Plato, not SG for this. There is a good article and formula...

I have found that I am better off using any one of the water/mash pH calculators and trusting the outcome. About every 5 brew days I will take the time to calibrate my pH meter and do a quality check. I have found that I am always within .05 of the expected so I don't routinely measure and...

I was forced to harvest my hops the day before I planned to brew with them. We had a really bad storm on it’s way and didn’t want harvest them soaked in the rain. I cut down the bines and brought them into the garage with the cut ends in a bucket of water like flowers. About 24 hours I picked...

Test strips or calibrated pH meter? Is sample allowed to cool to room temperature? Sorry to question the pH result, but these factors could lead you to a bad pH reading and have you chasing a ghost. The additions below seem overly complicated, and in some cases are working against each other...