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Make your starter now. It needs time to get going. Good reading: How to Make a Yeast Starter Yeast culturing: MB Raines, Ph.D. - Guide to Yeast Culturing for Homebrewers - Maltose Falcons Home Brewing Society (Los Angeles Homebrewing)

Mix it. They are the same.

I find that too much drinking during brewing makes me forget to do stuff but to each his own. Congrats on the brew day. It will be beer. :)

You did quite well considering you were doing this on the fly. Beersmith will calculate everything and you will not have to guess. I hope you were able to cool your wort quickly. Try to keep it fermenting in the lower end of the yeast's fermentation range for 2 weeks if possible. Lower is...

You could use your PID just for the HLT and the Brewtroller PID (integrated) to control the rest of your vessels. Yes the drivers are on the controller board(0.5A @ 50vdc)I believe. The actual relay board is being manufactured now as I write this. Ask Jeremiah about the delivery date. It...

The PID program is integrated in the firmware, it is included. As far as accuracy goes the sensors are very accurate (+- 0.5 C over the entire range, which is about 1/2 degree F. Look up this sensor (DS18B20) for details. You can have up to 6 of them. link...

I am controlling everything I can. Temperatures of the brewing process. HLT, MASH, BOIL/With PID control. Mashing sequence, standard or step mash (recirculating during the mash). I will have indicator LED's for all pumps or valves indication open or closed. Right now I manually control...

If you are really planning to spend the time brewing a lager listen to Yooper and you will be good. Otherwise it would be best to brew ales which are more forgiving and easy to brew.

There is nothing wrong with Nottingham yeast unless it is too old. I ferment at 60F to 62F in a temperature controlled fridge which is very stable temperature and it is always a double batch. I have never had a batch that stops fermenting. I have also been brewing since 1972 so I do have some...

I got it, but the point of my post is to let it be! It will be fine!

You need a controller if you use a fridge for fermentation. This will hold the temperature within 1 degree F. Link: The Ranco ETC Store

You moved it way too soon. Try 2 weeks in the primary sitting still. Then bottle or keg. No need for a secondary with ales.

I have been brewing since 1972 and have never had a bad batch. I share beer all the time. I think my success is due to good procedure and being very sanitary. I use plenty of fresh yeast (not old dry or liquid) I ferment in the lower range of the yeast's suggested fermentation...

Well some medium to darker grains will tend hide it more than a truly all pale malt ale. To each his own as I was not trying to argue with anyone but to think a little before making something that is hardly drinkable. Some people don't mind the alcohol and a "big pale" would not be too bad but...

If it had a krausen (foam head) it is most likely done. "Can" malt finishes with more unfermentables depending on who made it and how. This would tend to make it sweeter. If this is your first batch then chalk it up to experience. In the future you should ask about the yeast in any kit so...

I find that if you make strong beer that you must have an adequate volume of darker grains and stronger hops to help hide the alcohol. It's the first pint that you have to be concerned about but after that it is less of a concern as you are.... :drunk:

Hello to everyone who loves to brew. I just joined the many happy people who want to make brewing more consistent and easier to brew by participating in the open source development and by purchasing a control board kit that is part of the control system I am building. This board and available...

I find that a lot of my brewing friends ferment too high temperature and do not use enough yeast. I also find that they don't really know how hot the beer got during fermentation. I have my Ranco controller sensor in a stainless tube and it is in the fermenter liquid. This keeps overheating due...

I find that a lot of my brewing friends ferment too high temperature and do not use enough yeast. I also find that they don't really know how hot the beer got during fermentation. I have my Ranco controller sensor in a stainless tube and it is in the fermenter liquid. This keeps overheating due...

http://www.rancoetc.com Generally: Ales: 63F Check yeast recommendations 2 weeks primary No secondary for ales Keg or bottle Lagers: 50F Check yeast recommendations 2-4 weeks primary secondary to lager Keg or bottle