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(I have a couple buddys over there and I get great presents a christmas time. Welcome to the group.

I just went for it and added DME for the starter until it looked right. The bad thing is that I didn't kept track of what I used.

How much DME should I use? I don't have a scale. I was going to try .25 of a cup for 2 liters.

If you shake the crap out of it tonight, maybe for 5 to 10 min and do the same in the morning, it should be carbed later that day

One last thing, It starts the fermantion process faster. That sounds great but why do I need that. Does it help prevent infection? or is the starter only need with high gravity beers? The smack pack seems to start with 8 hours.

Thanks everyone for the input, I will try a starter next batch

I thought the Wyeast smack packs did the same thing as a starter. Am I wrong?

Thank you Hopfan, Torchiest, and fiddup.

A Little Hefe 5.5 lbs. Wheat malt American 4.5 lbs. Pale malt 9 2-row American .25 lb. Munich Malt Germany 1 oz Hallertau Hersbrucker pellet .25 oz spalter Yeast White labs WLP300

Sierra Nevada Celebration Clone 13 lbs. 2-row 1lb crystal 60 1/2 lb. crystal 120 1oz chinook 60 min pellets 1oz centennial 45 min pellets 1oz centennial 30 min pellets 1oz centennial 15 min whole 1oz cascade 0 min whole 1oz cascade dry 1oz centennial dry wyeast # 1056

I never wait. Shake and bake every time. Put it at 25 psi then shake the crap out of the cornie(for 3 to 5 mins.) 3 times a day for 2 days. Will be carbed fast.

You might want to try a chile mead, welcome to the board.

Appearance: Nice pop when opened, and clean amber color Aroma: very fruity Taste: good malt flavor, light fruit taste, very sweet overall: Very nice beer! Wounderful mouth feel. Would tell others about the sweet gooseberry delight. Thank you

I forced carbed a cornie and was wondering could I store it at 78 degrees or do I need to keep ot in the fridge now?

I have done 5 allgrain batches and each one is never close to 5.5 after the boil. I am using the calculations from promash, any ideas? the last batch was so short(3 1/2 gallons) that I made up a 1 1/2 gallon batch and added to the fermentior. any help would be great.

Is it alright to hop a keg? What problems will I run into? Any help would be great.

The taste is not from the iodine it is from the cleaner that the guy that I bought the cornies used. It tastes the same way it smelt.

I have never had a problem with ioderphor, my wife is a nurse and tells me she see's people all the time that are allergic to iodine. I still use it and hope that thoses people don't try my brew.

Is it OK to hop the keg?

Welcome to the board, Arizona has alot of people on hear now