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I throw them into the wort without bagging.. They only time I have ever used a bag was when I was using whole hops because that can make racking a pain due to the stopping up effect...

Yeast go threw a log cycle that increases their numbers by over 200 fold. Even though you see a large amount of yeast at the bottom mixed in the trub, there is alot that is still in suspension moving around within bubbles fermenting more and more... My cat tends to like to sit next to my...

When I do pilsners, I tend to get funny smells also... I think it's because the hop count is reduced and no grains are used to give it a diffrent smell also.. I dunno the exact chemistry but I can say that my pilsners have come out pretty good. Sit back, drink a beer, and enjoy it when it's...

I have found the same thing happens when I cool the beer down.. Lowering the temp slows down the CO2 and makes it reduce in pressure... What I normally do if I bottle, I make sure to leave it out an extra week if I plan on chilling it... I drink my beer at room temp normally so I never run...

I purchased my first wort chiller from ebay for about 20 or 30 I think. It cut down the chilling time from about 3 hr.s to about 30 minutes... For not too much extra, you can look into the counter flow chillers... I use it now and literally go from hot pot into carboy at a good temp and it...

The best thing about this hobby is that nothing you buy for home brewing ever goes to the garbage... In my case that is.. Take for example.. I started out with the pale ale kit that I purchased from my home brew shop... Two buckets, capper, some tools and etc.. I have have 6 carboys and...

I have a little over 5 gallons in a 6.5 gallon carboy... I do have some head room... I figured if I mix it in I have the ablitity to keep it on the cold side to keep the actual fermentation slow...

I made a strawberry ale about 5 days ago and noticed a big ooops... I forgot to include the 3.3 pounds of hopped liquid extract... I know, bonehead mistake but wanted to know how to recover this... Do I need to boil it with some water for awhile and add it into the primary fermenter???? I...

I am doing a stout brew tonight and it's requesting crushed oats... When I apply them to a brew, do I just toss them into the wort or do I have to put them in a grain bag and steep them??? How does this work?????

I made a batch of mead or braggot that was a grand slam to all of my friends and family for christmass gifts... and 2 gallons made for a very fun Christmass party. Some of my friends said that they would love to try it with some carbonation... The last batch of mead literally had airlock...

The biggest expense that I have been able to save on is the salvage of yeast, freezing/storing and purchase stuff in bulk... You go online and even at a homebrew shop, it's less money to buy stuff for three brews at a time... AG is the best way go with harvesting yeast... BUT, you have to...

A few brews I have done with the coriander seeds said the same things... I noticed that the seeds ended up mixing with the trub and didn't transfer in great amounts... If you do a simple screen or even just making sure not to pick up trub if your using an auto siphon then you will be ok when...

Patience is the hardest part of home brewing... THat's why I try to keep them going back to back so I have enough to drink while waiting for the next batch to be really ready.... The 1-2-3 method is the best way to go... I actually have moved to a 1-3-3 method just go tive it that one more...

In a home setting it would amost be impossible to sterilize and maintain a sertile field... The dust particles that float in the air can contain thousands of bacteria and they can and will land in a carboy... To sanitize is to reduce the number to an amount that is not effective in causing...

Cool deal..... I got a couple PM's and some awsome ideas... My overall goal is to later on in my hobby is to start making some custom strains and marketing them to the yeast companies like Wyeast and so fourth... Or just keep it for my fellow home brewers... I also would like input on what...

I normally go to Krogers and get a container of the clover honey... Use the calculator on the link above for the level of carbonation that you want... I think (and this is just a ruff estimate) 4 cups of water one cup of honey. I boil it for about 15 minutes skimming the protein off of the...

I actually have access to packing material that will keep a vial frozen for aprox four days... Or at a temp that is chilled... With it being the heart of winter, I'm sure the mail trucks and carriers can help with that... I have done some endurance testing and have found that the yeast...

The larger the boil the more effective the extraction of the oils and other flavors from the hops.. When I first started brewing I messed with the full boil vs the partial boil and found a BIG difference in flavors with the larger boils being more bitter and more hop flavors present...

Yeast do operate differently in temps... Two low gives it more of a lag time and too high gives off too many flavors... In your case, you might need to wait until fermentation starts then move it to a colder environment... Once fermentation kicks off, the metabolism of the yeast will warm up...

DHNCY is right... Due to the fact that your pasteur'ing your priming sugar, your in good shape as far as contamination is concerned... I personally have found an awsoem alternative to priming sugar... I use honey for all of my primers now... It's easy to find, and gives the beer a little...