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That’s awesome, thanks!

Ahhh, there’s the reason I posed the question here. That makes sense and is not something I’ve read anywhere else.

That I do not know. I used that method because I had read about it. My reasoning I guess would be the yeast need water, sugar and O2 to multiply and be happy. With that, I just went with the wort. I’ve seen other methods like boiling water then adding dme and pitching in dry after the mixture...

What I’ve done is take a cup of boiling wort at 15 min and poured into a sanitized class to cool. When I set my wort in the ice bath I place the wort in the glass into the bath as well. So in 5 min or so it’s around 75 degrees and yeast goes in there for 15 or 20 min until the wort is cooled to...

Definitely not trying to cut corners. To me it’s pretty simple and painless, I just don’t want to risk infections if it’s not that big of a deal. I’ll most likely continue to rehydrate because it seems logical. Just wanted to pick the brains of the more experienced

I’m new to homebrewing, I’ve got 5 small stovetop batches under my belt, two kits and three just experimenting. All have been fairly decent. The last 3 I have hydrated my yeast, US05, and the precious two pitched dry. The yeast seems healthier and begins work sooner in the hydrated but all have...

Ok, I’ll ride it out and see how it is in about 10 days.

So what about the nutrient? Yay or nay?

Fast forward 2 weeks....mixed up a mr beer irish stout and its coming along nicely. It should be ready to bottle in a few days. I also have an all grain brown that I tried my hand at last Sunday. Everything went good, 8 hours after pitching yeast there was a burst of activity that carried for...

And yes I have all the equipment from making wine and a pot big enough to do 1 gallon batches until I decide to move up to larger and need bigger pots.

I’ve ordered an extract kit for a brown, but will eventually go to all grain. I would like to get the hang of it and eventually make my own styles, try to get creative without getting too complicated.

I’m looking for a simple 1-2 gallon beer recipe. I like pretty much all styles of beer. Dark, light, hoppy, bitter, etc. Pale ales, stouts, and porters are my favorites. Looking for suggestions of recipes to get the process down. Thanks in advance

So here's the direction I went because it's what I could get my hands on today.....found this recipe for a one gallon batch that I liked. 4lbs frozen blueberries and my small amount of blackberries, a can of grape concentrate, a cup of OJ, 1.5 pounds of sugar. I steeped the fruit after I...

So I have about a pound of wild blackberries in the freezer from this summer. The plan was to collect enough to make a batch of blackberry wine, but the birds decided they wanted the berries more than I did. My question is has anyone ever done a blackberry/blueberry wine? I'm thinking of using...

I'm thinking my next will be a local clover honey and I've got a second year dwarf peach tree loaded with small peaches so I may add some of those and see what happens. The taste is so smooth it seems almost any sweet fruit would go well with it.

I mixed up my first batch of mead right around the first of the year thanks to this forum. Very primitive; 2lbs store bought honey, a couple cups of sugar to boost the ABV, and just enough water to make a gallon. Almost 5 months later I racked it and tasted and this stuff is great. Gravity is...

I've got oxy clean. I'll try that.

Is this sold at home improvement stores?

I found some one gal Carboys at a thrift store a few weeks back that were too cheap not to buy. The problem is they have a lot of build up and gunk on the inside. I've soaked and washed and rinsed and scrubbed but there are some places that won't come clean. Any ides?

Thanks for the advice. I'll definitely be trying this soon.