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It's been fermenting for 9 days. I am using a refractometer which I am a little suspect of. I'm stating that is stopped fermenting because it stopped bubbling, and it's cleared up considerably. I plan on checking the gravity again to confirm.

Current gravity is about 1.04 and holding.

I am brewing a barley wine that has an OG around 1.100. I determined initially that I needed 4 million yeast cells. I pitched the wort on top of a yeast cake from a previous brew. I'm not sure if fermentation is complete although it seems to have stopped. If in doubt, should I add more yeast or...

Thanks for the input.

I'm brewing a barleywine that calls for dry hopping with 1.25 oz of cascade. Apparently I missed two packages of these when I initially bought my batch ingredients. I have on hand: 0.7 oz liberty 0.7 oz US Northern Brewer 0.5 oz Columbus 0.5 oz Centennial Is there a combination of these that...

Im relatively new to kegging and am just doing the set it and forget it method. I'm putting it in the keezer and just sample it now and again. Is that ok or should it be conditioned in the keg for a while before it's refrigerated?

So would it take 4 packages to make the 2 liters, or are you saying I should do one or the other? Should it all be pitched initially?

Ping to brew a barleywine that has a target OG of 1.106. Should I pitch two packages of yeast or would I be ok if I did a good starter?

No, it's much smaller. Looks to be about the same size as my 5 gallon soda kegs (a little taller but maybe slightly skinnier).

By remove the spear, do you mean pull out the feed tube? I pulled this out and have the keg cleaned up and ready to be used, but I imagine that there has to be a better way to remove the little metal snap ring that holds the tube in place. Is there a special tool / process for doing this? I...

Seems like it would be a pain to clean, fill, etc Is there a market to sell or trade these for old soda kegs?

I'm in the process of brewing now; should I pitch the starter as is or wait to see if it comes to life after a day or two? If I don't pitch it now, what should I do to protect what I'm brewing from getting an infection?

No stir plate. I shake it occasionally and see no bubbles, just see the yeast blend with the beer.

I did a yeast starter with a yeast that was 3 months past its "best before date" last night around 6pm and as of 11am this morning it doesn't seem to have any activity. Do you think its a no go or should I try to pitch it any way and see what happens?

Not looking to create recipes from scratch. Using existing recipes, looking for something to help calculate mash / sparge volumes / temps, boil times etc.? I use to have something like this on my iPhone but can't seem to find it now.

Anyone ever use Nalgene bottles to transport kegged beer?

Trying to figure out how to take my kegged beer camping with me.

I've been just been just spreading my used grain out in the yard instead of filling up my trash can with it. Anyone see problems with doing this?

Being an HVAC guy myself, I have to chime in. The benefit of the ice bath would be twofold over putting it in the freezer. 1st, heat transfer through conduction is probably more efficient than through convection. 2nd, and more importantly I think, is that in the ice bath you have a latent heat...

Planning on racking a stout to my secondary and was thinking about brewing an imperial IPA this weekend. If I did this I'd probably have to dry hop the IPA in the primary. Is this a bad idea?