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I've dumped the stire bar into the carboy with no ill effects. But like stated above using a magnet on the bottom when you pour is the best way. I've even used a magnet on the outside to pull it out of a carboy without touching anything inside. I have a 2 inch and a 1 inch bar, the 1 inch bar...

I usually use around 3/4 cup for 1L starters. I also built a stir plate using the threads here and everything has worked out well. It's nice to see the color change in the starter on the plate due to more yeast being there. I've had krausen on some and nothing but the color change on others. I...

Just looking for some reinforcement on the situation. If worse comes to worse I'll just have to have 2 sours going. As of now I have 3 glass carboys and 2 better bottles. The only problem is that I'm going to jumping up to 10 gallon batches soon so I guess I'll need more caboys as it is

I'm definately looking to make it as sour as the grand cru. The only reason I was thinking of using dry yeast at first is I don't want to really have to worry an infection in a later beer due to having all the bugs in the primary. I don't want to dedicate 2 carboys to sours if I can't get the...

I've been reading up on how and what to pitch as far as yeast goes and I'm still a little confused. I know I don't want it sitting on the yeast cake for too long. So my qusetion is should I use some dry yeast to start and then move it to my designated sour carboy and add the roselare. I don't...

Those ingredients do look more like a small PM bill then a steeping grain bill. That being said I agree with the previous posts. For that grain bill as small as it is I would recommend using deathbrewers pm method for this. If you have a small pot whichis all you need for that amount of grain...

I also noticed that when I switched to PM then all grain the trub at the bottom seemed to be alot more "fluffy" for lack of a better word. I found that it took a little bit more time for it to compact down like my extract brews. Also I noticed a little bit of husk material in my last AG brew and...

Alright its what I was hoping to hear. I don't have a problem letting it carb up for a while. I was hoping to cork and cage a few and give them to some people for christmas. I want to keep a bunch sitting around for a long while because from drinking many barleywines I know they get better with...

I brewed a barleywine on 05/30/09 and all is going well with it so far. It was basically 12 lbs of amber LME, some belgian candy sugar, caramel and crystal steeping grains. I pitched 2 packages of US-05 yeast as at the time I was a noob and thought starters were mysterious and difficult. I think...

www.mrmaly.com use the pitching calculator and you will be good to go. Change some options to what equipment you have and viola you are good to go. It made me build a stir-plate because I like the fact that I don't have to make huge starters for almost any gravity brew

I does sound like something is missing and it should be darker. I've also noticed for me anyway that beersmith almost always shows my beer being darker than the finished product is. Its not off by much but it is off for me somehow

This is a little off topic but another advantage of a real conical is the surface area of the trub contacting the wort is alot smaller than other fermenters, carboys buckets etc. This seems like you would have the same amount of area touching the trub and I'd be afraid that the bottom would work...

Most of the ones I've drank before 3 weeks were green. Even though they weren't bad they didn't taste nearly as good as the ones that were ready to drink. Now I don't waste my beer drinking it when I know it WILL taste better in just another week or so

Do a little searching around the net. Iwouldn't get the one from the LHBS unless you wanted it right this second. The austin kit is pretty good but don't forget to check out Northern Brewer Home Brewing and Winemaking Beer Making and Home Brewing Supplies | MoreBeer Home wine making supply and...

just if you have a dog keep it somewhere where the pooch can't get it. Hops are supposedly not good for them and I'm not willing to test on my handsome dog

Instead of using the carboy holder that goes around the neck(which I thought was in a bad place too) you could use this. The Brew Hauler I haven't bought one yet but its in the future. I've never felt uncomfortable yet moving the thing around. Since it wraps around the bottom it should also...

One of my 6.5 gallon glass carboys is from 1951 according to the markings on the bottom. I've never had any problems with it. The things I do to keep it that way is never putting it on concrete or any other hard abrasive surfaces. I guess it just depends on how/where it was made. Newer made in...

After 1 week there is not going to be much action. If you racked your beer on top of the sugar it will mix up just fine. I rarely stir up the wort when I bottle just rack it on top and let the swirling motion take care of the rest. I also agree that try to "rebottle" is not a good idea. I've...

looks fine to me as well like posted above a good amount of co2 and some trub. Beer hits a point where it tastes good and thats usually after 3 weeks in a bottle. Unless you've brewed this before and know what it tastes like green RDWHAHB

It's all up to the brewer and the process as to how much sediment you leave in your beer. I try to get some of it out but it is not imperitive that you do. I always thought there might be a little more yeast food in there so I leave some of it. I've had some with a ton and some without much. It...