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Sure. I'm not going to get another thread locked, over this so I won't say much more. No, it's not. I do a starter when nessesary, it's no more complicated then that. Acording to you I've been underpitching for years. Haven't noticed any problams. Adam Selene

I've been doing a secondary for years, and haven't had a problam yet. You can dry hop/whatever in the secondary, and re-pitch out of the primary. Less sedimant to deal with when it comes to bottle/keg. Less risk of arobic infection/autolysis. If you keep your stuff clean it takes a couple...

I do a starter when necessary. Over 1065, or over three weeks old is when I start to get concerned. You certainly don't need a flask or a stir-plate. I'm sure this will bring on the opprobrium, but what I wan't beginners to be aware of is the propensity of homebrewers to obsess over professional...

I wouldn't worry about it. --Adam Selene

75F is on the high side. If your going to tripple pitch, aim for the lower bound. 64-60. Something like that. Adam Selene.

Something arobic. Time to bottle or keg. It might be ok. Some serface growths don't effect flavour. It can be hard to judge beer tasteing it flat at room temprature. No cuase to panic. Sugar is hygroscopic so any bacterium that were present on the serface or within were probably, dead, or good...

Bottleing buckets have never made much sense to me, especialy doubleing as a primary. Sanitiseing, and then asembling a spigot-- safely, is a pain. The levle of sedimant can vary while the levle of your take off is fixed. The Romans had syphoning figured out two thousand years ago. People should...

As a replacemant for the sugar. This is "non-alchaholic"? What I described above is sort of like root beer. You use only enough sugar so that the fineshed bevarage is a little sweet, but also nicely bottle conditioned. Provided that you arest the bottle conditioning in time by puting the bottles...

Temprature? Methyl butyrate? Another possibility, have you been useing the same sanitizer forever? Other than pitching too hot, or a gradual but large increas in temprature, this sounds like a mild (anarobic?) infection. You might be breeding resistant bacteria somewhere in your system. That it...

I don't know dark and stormy, a couple practicle sugestions though. Use honey if you got it. 2.2lb or 1 kg per 12L A good starting point at least. Peel the ginger. (the skin makes it taste like dirt) Scrape it with a spoon. Sounds dumb, but it's way easyer than useing a knife. Ginger early in...

It wouldn't bother. Dry hoping with an oz of either wouldn't hurt either. Most clones overshoot everything anyway. See how you like it. --Adam Selene

Back sweeten it with stabalized invert syrup, or the same ammount of honey with two teaspoons of sulphite (10 gallons?) Unless, your not bottle conditioning this. --Adam Selene

I can't remember the formula for mash fractions/target temprature, it's been a while. What I do remember is that if your fraction doesn't turn out to have enough liquid in it to come to an even boil, adding a bit of hot water to loosen it up slows it down a bit, but it also slows down your heart...

Ok. What fraction of the yeast will it kill? --Adam Selene

I have hundreds of examples of people killing most if not all of their yeast by screwing up rehydration. We can talk about that if you want. The "half dead" thing wasn't introduced by me. --Adam Selene

See my above post. I'm not going into this again. I'm doing the *state my case-- then move on* thing, as was suggested to me. I'll reiterate what I have already said in another thread if asked. --Adam Selene.

Anecdotal evidence. Thousands of examples. I'm not going to get in an argumant with you. Ten other people will jump on my back and then the thread will get locked. --Adam Selene

No, it wont. --Adam Selene

30 litres or so. --Adam Selene

I would add the peel to the secondary. Slowly slice the peel up, then add the strips to the carboy before racking the beer. If you turn down the finishing hops, the citrus might come through a little better. Try this: 1 oz centennial 60 1.2 CGM 15 1.5 CGM 0 Skip the dryhops...