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my post boil gravity was supposed to be 1.07 and I hit 1.071. That's like, 85% efficiency. Totally awesome.

I went ahead and did the starter like everyone suggested even though it only sat on the stir plate for 4 hours. I got to be honest, I hit my OG exactly! And I'm willing to bet that I probably had between 200 and 300 million yeast cells which is great. So thank you to all of you for chiming in...

yes I do. I'll take a look at it when I get home. I assume I can just use the yeast calculator online to determine how much starter Ward I need to make?

Part of the problem with me is that I've never done a Yeast Starter. I mean I have a stir plate and a 2000 ml flask but I've never actually done one. So I'm assuming I just boil up some starter wort oh, I would have to determine how much dry malt extract I need and how much water, and then pitch...

I guess I could get a starter going but it would only be going for two or three hours at Best. Then it comes down to do I pitch a one liter starter for a 2 L starter? I only have a 2000ml flask

Okay so, I'm going to be brewing a 5-gallon Pliny Clone All Grain batch via biab tonight. I had intended to do a Yeast Starter however, due to some complications I was unable to do so. According to yeast calc I need 274 million yeast cells to ferment this beer which has an OG of 1.08. Since a...

I actually have a few 3 gallon water jugs that I bought to store starsan in. they're definitely food-grade because I believe they're labeled one. If I was to use one of those do I just have to find a bung that will fit?

I have no objection to using it. I just got the impression from your post that two and a half gallons might be pushing it? Maybe I misinterpreted... I've never actually used it so I'm not sure how it works. Obviously you don't use an airlock with it?

Well, it was a good idea when i thought of it lol I just dont really want to have to buy anymore fermenters.. I already have 7 as it is lol

I do have a mr. Beer Barrel that I've never used. Wouldn't that hold two and a half gallons?

Do the icing buckets that you get from the bakery have grommets on them or are they just solid buckets? If so how do you deal with getting an airlock on to them?

Thanks dude!

Another question I forgot to ask... How much strike water should I be using for a two and a half gallon batch and how do I determine what temperature to start the mash at?

I converted to brew in a bag about a month or so ago. I bought a 10 gallon kettle with a port for a ball valve and the whole nine yards. After a couple of batches I feel pretty good about the process. However, I'm thinking I want to start doing some experimental type batches now and I don't want...

Just out of curiosity, do you make bags for doing 3 gallon batches? In a 5-gallon Kettle for example?

so basically no Rich foamy head without nitrogen?

Do you mean if you have say a double IPA already kegged and carbed and then you make the same recipe again and you're topping off your keg with it? Is that the kind of situation you're referring to above? Just so I know LOL

oh, my apologies, I assumed he was referring to pressurizing The Keg, obviously the lid will be off when he racks it. Duh. I was told that I should rack my beer into the keg through the liquid tube so I just assumed everybody did that. I guess I shouldn't have done that LOL

You need to have the lid on to pressurize the keg. I believe what he's saying is put your lid on, pressurize the keg and then pull the release valve a couple times to let some of that out. Then rack your beer into the keg with the liquid tube and the CO2 thats still in The Keg will create a...

That's damn smart Brewsit... I just bought my first three corny kegs and I have two batches in fermenters that I'll be ready to keg here in about a week or so. I'm definitely going to do that. That's a brilliant idea