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You probably stir it a little as well, right?

Do I put the priming sugar in before, during or after filling up the bottling bucket?

Sounds cool. I did a clone of the two hearted ale, and it was awesome. I also like the North Peak Brewery in Traverse City, and Short's as well.

I did 2 oz raspberry extract in a purple haze clone kit from AHS, and it was way too strong. I probably could have gone with 1/2 of that.

I grew up in MI, and miss the all micro-brews from there which we can't get on the east coast. I did an extract clone of Bell's Oberon, but in my opinion it just wasn't the same. I'm guessing that you need some yeast from a Bell's bottle. We can however, get Founders where I live, which is a...

Well, I brewed my Pliny the Elder Clone yesterday using the 2.5 L starter. It took a mere 4 hours to show very active fermentation and a good sized Krausen had aldready formed. This is the quickest I've ever seen fermentation take off. I will be buying a stir-plate here soon as well. Thanks...

Hmm, it seems pretty close any how. I've had some brews where I under-pitched and they came out exactly fine. I've had others where I pitched a little more than probably needed, and it was a little under-attenuated.

Do you mean you chill when the Krausen has reached it's peak, or when it has fallen, or when it starts to fall?

With intermittent shaking it says 2.55 liters for 5.13 gal which is the size of the recipe.

so without a stir-plate when do you recommend pitching the starter? How much time do you think it needs? You still recommend decanting right?

Ok, so I guess this throws my brewing schedule off as I won't be able to brew until Monday having to wait for this starter. Is it ok to leave the starter in the fridge for that long after it finishes fermenting? Should I put an airlock on it after it ferments or just keep the foil? I'm also...

I did that, and did a 2.5 L starter.

Well, I did a 2.5 liter starter based on Mr. Malty, and the starter calculator, because it said I need close to 300 billion cells. It seemed like a lot of DME was added for this starter. Do I pitch all of the liquid or decant it? How do I know when it's ready to pitch? Is usually 12 hours...

OG is 1.081, 6 gal better bottle is my fermenter

One more question. The recipe kit says at the end, to fill up until 5 and 1/8 gal, before pitching yeast. Does this change at all, now that I have a starter of 2.5 liters to add?

OK, I did my starter of 2.5 liters. Should I use tin foil or an air-lock. I don't have a stir plate, so I the o2 was done by shaking the jug.

so do I go for a full cup then?

Tomorrow, I'm gonna brew up a clone of pliny the elder which has an OG 1.080 using Wyeast American ale. I see so many discrepancies as the amount of water and DME to use while making a yeast starter. Some people say 1/2 cup, some 1/3, some 1 cup. So what is the right amount? How much...

I'll probably throw it in a big storage container I have. How high should I fill up the water?

Should I just get a big bucket from home depot? I have a better bottle carboy.