Search results

I read that it's better to wash the yeast and clean out your fermenter to get the trub and dead yeast out but I never tried either one. In the interest of science I would like to know how it turned out. Science is awesome when there is beer drinking involved. Don't you think you've had enough...

I head somewhere on the brewing network that it's better to always make the same size starter for 5 gallon ales. I always did 1.5 and recently started doing 1.7 but both have worked fine for me too.

The lighter color is a good sign. You need to either step up or put them to sleep in the refrigerator. After 18-24 hours the starter is done. If you leave them on there too long it starts to stress them out because they are active and out of food. After 2.5 days your probably still OK but I...

Its happened to me a few times but I make starters so it's fine if it doesn't pop. If that happens, just throw the nutrient pack out. There will be enough nutrients in the wort, the purpose of it was to get things going before they went into the wort. The bigger problem is that you are...

6.5% Tom Sawyer Amber Ale. 3 hops, three malts. 2112 yeast. Might be OK. Got to have a little edge to it.

.

I always put a black garbage bag over the carboy

I might use them again if I needed to step up a starter

I got a couple for free so I used them and it was fine I don't know if I would buy them that was not that big a deal to use DME

Better to pitch cooler and go up once the year sense a drop in tempature,the start to shut down. Also I remember Palmer saying something about the yeast creating diacetal when picthed warm that is to much for them to reabsorb at the end of fermentation

If you do use a hop bag,you should weigh it down. Still better to use pellets and go commando though.