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I'm finishing my batches at around 12 gallons with at least 5.5gal going into each fermenting bucket. I've only got a couple brews under my belt with this big of a set up and was wondering how many tablets others use for this size batch? I always had great success with 1 tablet for a 5 gallon...

One of the best IPAs I have made to date was a Rye paired with Chinook! My grist was something like: 78% 2 row 20% Rye 2% Crystal 10 I then single hopped Chinook (which also brings a spiciness) throughout the boil and dry hop and boy did this beer turn out excellent!!!

Amber Ale 12 gallons OG: 1.051 FG: 1.012 IBU: 42 SRM: 14 ABV 5.1% Grain 75.3% Pale Malt 8.2% Munich 4.7% Carastan 4.7% Crystal 120 2.4% Pale Chocolate Hops 21g Magnum - 60 mins 1oz Centennial - 20 mins 2oz Cascade - 10 mins 1oz Columbus - 10 minis 2oz Cascade - flameout...

It's funny how yeast differs from one ale to the next, I've had some finish in 7 days and others take 2 + weeks

Just keep brewing and don't worry too much about it until you actually experience an infection. I have been brewing for 1.5 years now and usually get pretty toasted and sometimes just flat out sloppy while brewing but have yet to experience an infection. The one thing I always do is keep a spray...

I'm curious whether I can go ahead and keg or should let my beer sit longer? I brewed a 1.053 pale ale that has been fermenting for 8 days now. I started it in a chamber at 67 degrees for a 2 days then raised it a degree a day to 72 where it has been sitting for the past few days. I used...

I brewed 12 gallons of a Strawberry Blonde yesterday. My grain bill was: 18.5 lbs of 2 row 1 lb of vienna .5 lb crystal 10 My pre-boil gravity was 1.043 or 69.8% efficiency My post-boil gravity reading was 1.053 or 83% efficiency How can post be so much better than pre???

Despite everything I'm reading here this morning I went ahead and made a 3 liter starter. My reasoning was fairly simple. Long before I ever made starters I was simply pouring a vial of yeast directly into 5.5 gallons of wort and making pretty good beer. With that in mind I figured that pitching...

whats the proper way to step up and how long would it take me?

I'm not pitching 3 liters - I'd split it into two 1.5 liter starters (which I think is pretty normal) to pitch into 5 gallon fermentors. The beer is a 1.050 blonde ale with wlp 001 cali yeast

I want to make a starter for a 12 gallon batch but only have 1 vial of yeast. Can I make a 3 liter starter, pitch one vial of yeast into it, split it and pitch it into 2 fermentation buckets 24 hours later?

http://www.austinhomebrew.com/product_info.php?cPath=178_33_66_554&products_id=12699 I am trying to figure out the cheapest way to go on an assembled stirplate. I brew 12 gallon batches so I'd need to be making at least 2000ml starters. I want to order this stir plate along with 5000ml flask...