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If you do use sugar at all use turbinado aka Sugar in the Raw.

Yep. Best thing to do is put em in water. Even a large storage bin or trash can will work. Then it's just a matter of a floating thermometer and a rotation of frozen water bottles. I still watch the weather and aim to ferment on cooler days but I don't put all my eggs in that basket.

I just brewed a half batch of Double Belgian Wit and noticed more yeast in the blow off jug than I had in my starter. There was also tons stuck to the inside of the carbooy's headspace. So if I sanatized the water, tube, jar and any foil I use t cover it could I pitch the yeast back into the...

I've wondered the same thing. I have access to everything I would need to make an automated sculpture but don't know where I can and cannot use brass.

You aren't supposed to use a starter for dry yeast. Only rehydrate.

Yeah I don't think it will do that. It had leveled out at 1.024 and after a week it's slightly carbed but only time will tell.

I thought it would go lower but after three gravity readings at 1.024 I figured it was done but not as low as I wanted. In retrospect I should have repitched or something along those lines. 4 weeks before bottled. Extract recipe, don't have it in front of me but will post it when I'm done with...

Any time I rack I always take a little trub with it but not enough to be a problem. As soon as I've got the bucket tipped and I see trub in the cane I lift it out.

My Vanilla Baltic Porter had an OG of 1.073 and went down to 1.024. Being dumb I was like, "oh well" and bottled. My question now is.. what do I do? Do I just wait a couple months and drink it? Or do slowly blend it into future batches? Dumping is never an option. Thanks for the help!

Woops! Yeah, I meant wort. Sorry, I actually do know what I am doing... for the most part.

How much 2 row do I need to convert 2# flaked wheat? & I need a 1.6L starter. Can I smack the pack, let it sit for a few hourse then pour into 1.6l of water in my half gal jug over night? Or will I have to start smaller then decant before stepping up? Thanks!

Would a pound of 2 row be enough to convert? Double checked and yep, IBU's were wrong.

Reposting in the right place. I saw Blue Balls Blue Moon Clone and wanted to try it. But, I only have a 3gal carboy free for the next couple weeks. So... I got the idea to just use half the water and call it a "double". Is that ok though? RECIPE: BATCH : 2.5 gal OG : 1.089 FG : 1.022...

Maybe I'll repost in the beginner section as I feel I am asking too many "noob" questions.

I knoww I will have to mash the flaked wheat and am totally able to do so. I thought I read that s-04 was an ok sub. Again it was a blue moon clone aand I thought they used an american ale yeast, could be wrong. If I used a pack of s-04 for 2.5 gal is that too much? Especially if I want it to...

More figures. OG: 1.089 FG: 1.022 SRM: 5 IBU: 41.7 ABV: 8.9% (maybe a little too much)

I saw the blue balls blu moon clone and wanted to take a try at it but I only have a 3 gal carboy open for the next couple weeks. Sooo.... can I just use half the water and call it a "double"? The recipe is: 3# light DME 1# Wheat DME 2# flaked wheat 1.49 EKG 60 min .50 corriander...

I would just go with racking tube and bung. Don't jave to buy new gear and you can re-use it. Easy to clean, easy to use.

Yeah my first batch I did the same thing. "I don't need this bucket, I'll just put it in the carboy then I can watch it." Big mistake, even my blow off tube blew off. Live and learn. Some PBW soaking in the carboy will clean it out in about an hour of soaking.

Any update on this???