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why 10' lines? longer the line the better?

I did not end up brewing yesterday so I think I will take my half pint of starter and try to step it up to a liter. I will certianly be adding yeast nutrient to the liter starter. It will have been sitting in a 70-75 F room for about 48 hrs. Should this work fine or should I start over with...

Thanks terrapinj, that thread has some good info. As per Palmer's book I boiled 470 milliliters of water for about 10 min and added 1/2 cup of DME. I lost about have the water to evaporation. This being my first starter, I really didn't know what to expect. The wort I am planing on pitching...

Great. Thanks for the info!

I made my first yeast starter last night in anticipation of brewing today. I followed the directions in Palmer's book but so far, approx 15 hr in, I have seen no activity at all. The liquid looks very cloudy and I cannot see any yeast accumulation on the bottom of the jar. The starter ended...

Yea, I was reffering to the storage temperature. 70 F would be the temperature of the beer at bottling too.

I am going to bottle a hefe tomorrow and am wondering if 6.5 oz of corn sugar will be appropriate for the style and also will not explode. I will be bottling with a normal hand capper, both 22oz and 12oz bottles, and carbonating at around 70 F. I came to this amount based on Palmer's chart...

Yea, it looks like I seriously under pitched. That calculator is great and I will be using it in the future. At least I am learning the importance of making a starter. I have noticed off flavors already. It is bitter and actually a little yeasty. I will go ahead and rack it onto the yeast...

Thanks for all of the replies. I fermented at a pretty standard temp of 75*F. A starter would have been a good idea. I just threw the smack pack in. It took off right away, within 10 hours, but 1.102 is a lot of work, and of course the racking didn't help. I am seriously reconsidering my...

Hey everyone. For this brew I used 10 lbs of DME and 1 lb of Light Candi Sugar. OG was 1.102. I am using Wyeast 3787, and after 11 days I racked it to a seconday and it was at 1.032. I fear that this has slowed and/or stopped fermentation. After two weeks it is currently down around 1.030...

Hello everyone. Excited to talk some serious beer.