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Thanks Yooper...I'm quickly finding out I'm not metric friendly as well. Looks like 1.16 liter ~ 4.9 cups, so almost 5 cups of water, which would be just under a cup and a half of DME, or right around where Frodo was at. Thanks again guys....

Well, I kind of swiped the recipe from How To Brew and then amplified it to get to a 1.16 liter starter, since the example he used was a pint of water and 1/2 cup of DME. That gives a 1.040 OG starter. Is there another calculator out there I can use? Since I'm going to be brewing a 1.040 OG...

Thanks...this was driving me crazy! So the 2 cups DME, 3 cups water will be good? I'm planning on pitching the entire starter into the wort.

Hi all - Tomorrow is my first crack at making a starter. No stir plate. I smacked my Wyeast 1010 pack tonight, am making the starter tomorrow for an American wheat w/ OG 1.040 and brewing some time on Friday. So I consulted the Mr. Malty calculator and it is telling me that based on the...

This is almost EXACTLY what I'm doing! :rockin: I just smacked my pack of Wyeast 1010 and am making a starter tomorrow, except I'm planning on brewing on Friday morning or at the latest, Friday evening.

Hi all. Brewed this Kolsch up two weeks ago tomorrow. I used the Wyeast 2565. I thought initially fermentation didn't seem real vigorous like some of my other extract brews. This was my first attempt at a liquid yeast...didn't make a starter. Temp in my crawl space was between 58 and 61...

I am a total noob, so I apologize for the noob question. I searched through the threads, but wanted some input on this process. I've only brewed and bottled four batches, and before I bottle my tasty IPA and Kolsch brews, I want to know how to avoid the problems I've had recently. I reuse...

Good to know, thanks! I'll probably run a fan into the crawl space just to try and cool it down. Cold crashing....I'm not familiar with that. Time to read up! Not sure how I'll do that, but it is getting into the 30s - 40s here, so maybe just set it in the garage?

This was very informational for me, since I just bought the Wyeast Kolsch today. My house is usually kept around 64-65, but I'm going to ferment in my crawl space in the basement on the concrete, so I should be okay? I don't think it's going to get anywhere near 55-58 degrees, probably more...

The question is sort of a "when should I brew after smacking the smack pack". I bought Wyeast liquid yeast today around 4:30. I am planning on brewing tomorrow, so I smacked it thinking it wouldn't incubate for awhile since my house is at about 64 degrees. Low and behold, that thing is blown...

Thanks for the replies. I'll look at it tonight, but it's just been sitting on my kitchen counter for the past couple of weeks.

Hi all! I'm still very new to brewing, and recently brewed an IPA (2 weeks ago). I bought two bottles of extract from a local home brew shop. They were 6 lbs each, of course the recipe called for 5 lbs and 4 lbs, leaving me with some leftovers. They came in plastic containers, same as milk...

Hi all! I posted recently in another thread, but didn't introduce myself. I just recently started brewing, having only completed 4 batches. I've stuck mainly to kits so far. Having trouble with carbonation currently though....but I'm sticking to it. Happy to be here!

Thanks, Revvy. I actually was planning on simply pitching the yeast and not making a yeast starter (only because the single recipe I have calls for dry ME and I didn't buy any today).

Hi all, brand new to the forums, and to homebrewing.... I have used dry yeast for my first few batches, and then decided to try liquid yeast (British Ale Yeast). Tonight, I read the directions wrong (or misunderstood really) and after smacking the package opened the thing up. Immediately...