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Have a few Questions. I have an extra fridge and would like to make it so I can put my primarys into to fermenting have a consistant temperature . I was looking at fermenting jackets but a freind reminded me about my extra fridge. How would igo aboutdoing this fridge. I don't believe you can...

Thank you for the quick reply What would 2-row be? A type of grain? The lbs told me about 15 to 20 on the grains and take out before 170. Now is that from start, i mean putting water and grain on stove heating up to about 160 to 170

Hello everyone third batch of beer and first time in two years. Going to brew an Oatmeal Stout with a brewing friend. Bought a kit from the lbs. Would just like to run it by you guys to get some tips. In muslin bag .5 lbs flaked oats .5 crystal .5 chocolate .25lb roasted barley Boil...

Mitch when do you add the spices?

Im trying to make a pumpkin ale, not an octoberfest. My orginal post is asking if i use an octoberfest kid is there anyway to turn that into a pumpkin ale.

All of the local places around me do not have a Pumkin ale kit, but they do have Octoberfest kits. Any way of making this into a pumpkin ale by adding pumpkin to it or other things. I wanted to do this tomorrow because i won't be able to for atleast three weeks if i don't. Thanks guys

Using the a cup of warm water and letting sit for 10-15 minutes?

Glo what do you mean using a starter for the yeast?

Well i brewed a batch of a marzen and left it aside and put itoff theforgot about it and now it's been about 8 months. Should i just dump it?

IT's about 78 in my house right now. It's in the tub won't go lower than 77. True got a point about the controled temp. I should stay about 72 usually. Thank you for the quick reply.

Hell I can't get my wort right now to go below 75 degree to add my yeast. It's too hot over here and i have it in my bath tub right now and it's at 78 degrees. Will this effect it if i throw the yeast in. I'm doing an American Wheat.

It's an octoberfest beer. We were going to try transfering it to a secondary this time. So i should transfer in 2 to 3 weeks to the secondary? Also was going to try priming with brown sugar?

Ok thank you guys. I was just a little frustrated with it, but the good news is that it's doing it's job already bubling up a storm right now.

I did say thank you to the people who did help. the peanut gallery is who i was talking to. So what first or 14th post. I did come on here for help, think back to your first time when you brewed. You spend time on it and money and you just want it to come out right. For the people who helped...

Thank you for everyone that had helpful answers. I do appreciate it. For the rest of you, there is no need for smart remarks. Remember i did post in the "beginners beer brewing forum". "the sky is falling" Give me a break buddy. Second time brewing here don't bust my balls. I'm not some...

It is safale s.04 yeas is room temp water.

Ok thank you very very much for the quick response's. So we should just pitch it? it will not ruin the beer? Is this normal though? and last question should we add more yeast tomorrow?

This is our second brew that we do now. The fist one we did the yeast smelled like dough. this one doesn't smell anything like it.

The water was about room temp when we proofed it. Is there something we should do anything right now. Put it in warm water. not add it and wait till tomorrow when i can get more yeast?

OK so we tried proofing out yeast for 20 minutes by putting it in a sanitizes glass covered with tinfoil. Just checked on it and it does'nt smell like a doughy smell like the instructions say. What do i do are we screwed? was the water not warm enough when we put it in>|? we are cooling the...