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If you leave some beer on top of it will be okay, not great. It woudl be better to take it out and put in in a sanatized jar for a few days. If you are going to take it out I would split it in half or third. you really do not need all that yeast to pitch. Just so you know. Before I started...

I was wondering if it really matters what you use for you bittering hops (60+ min boil). A lot of recipes call for a 1 oz cascade or something that has low alpha acid like 4%. Could I recalculate using my software and use something with like 14% alpha so I can use less bitting hops or will it...

I Do mine like this. I have 5.5gal pot so I can get 5 gallons in so I usually have about 1 to 2 gallons depending on the size go in 3.5 gal pot. I just use beer tools to figure out the hopping. It always seems to turn out fine. I am sure this in not the most accurate way to do it but it works...

It should be fine because it should be filled with CO2 from fermenting so you don't have to worry about Oxygen. But I am sure there is smarter people out there then me that know a reason not to.

I use liquid for special batch where you want the yeast flavor /character to come through. I guess I was at my local brew store and the books I read was that Dry yeast had large amount of wild and would give off flavors. I am guessing that I might have to give it a try next time I brew a simple...

If it is in a carboy. I usually rack when the head (it has a name) drops. Then it is suppose to be ready.

Is there a difference between German Belgium, english and American grains. Will it make a big difference is a use american instead do begium?

Thanks Ryan

When a recipe calls for Dark brown sugar, is that just like normal dark brown sugar you buy at the grocery store or is it something special?

I had a smack pack that took 3 days to inflate and it wasn't an old one. It turn out just fine. But it did take a good 24 hours after the 3 day wait to get going. I would wait next time before pitching it. It can sit in the bucket/carboy just fine for a day or two if it is well sanitized.

I live in northern WI and I keep my house around 62. I get pour fermentation. I moved my beer to a closet with a space heater to 70. It works out way better and more control on the profile the yeast gives.

What style of beer would that bee. I am looking for a cheap good tasting beer to just have around the house. Ryan

I have used WL yeast that is 6 months expired. It took like 3 days in a starter to start working and about 6 days to be done. I am guessing there wasn't much good yeast left but it is enough to pitch now.

I did about 13 pounds in 5 gal cooler. it was the longest sparging time of my life. I had the valve wide open and it just slowly dripped out.

I had no clue what I was doing the first time I brewed. I got some book that I was too lazy to read and ordered the equipment and kit online. Well at mid night I heard a explosion and my large walk in closet was covered in crap and the ceilling was covered in crap too, a HUGE mess.

Where would you get the hepa filter for the air at?

I only got about 14 off this year. That sounds dirt but what ever. But I had two moves a marriage and a new job in that. So thought that was pretty good. I will pick up the pace for next year.

I did not yell at her. I just said DOH. I have convinced her that brewing beer is a great thing to do togehter and a marriage builder. I not sure how much longer she will by this story but I can buy a ton of cool stuff in the mean time :) But thanks guys for all the input. I will try to...

Okay, I was siphoning into my bottling bucket and walked away to do some other stuff. When I came back my little helper (aka wife) was stiring the secondary with the racking wand. Well I need that bucket for another batch and I botteled anyway. Is it going to hurt the beer or will it just leave...

You can by leak indicator for gas and air leaks at your hardwear store. or just mix 1 part water to 1 part dish soap. it will make bubles when it leaks.