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I created my yeast starter on Monday with the intent to brew on Tuesday, however things came up and I haven't been able to brew until today (Thursday). The starter finished fermenting yesterday but I still left it sitting out at room temperature because I felt it would be fine to use if I brew...

Just brewed up the partial mash version of this recipe. OG clocked in at 1.052, and I'm pretty close to 6 gal. Followed the recipe pretty exact, with an addition of .25 lb flaked wheat to the grains. Stuck it in my brand new ferm chamber and am stoked to see what all the hype is about!

Just picked mine up from HD as well. Been hunting for this guy for a while, no luck in any of my local stores. I was traveling in Long Island for work when I drove past this particular HD when I decided to stop in and check, not thinking I'd find it... But there it was, last one in stock on...

Have you considered using apricot instead of peaches? Wasatch brewery has an apricot hefeweizen that really nails a good mix of beer and fruit flavors. I've always wondered why they didn't go peach with it, but it's very sweet and as close to "peachy" as you can get without having used real...

Being in Brooklyn I have to say that I'm unimpressed with Brooklyn Homebrew, despite its claim to being the best homebrew shop in the city. The whole staff there exudes the typical snobbish brooklynite attitude which makes its uncomfortable asking for help. My favorite place to go here is...

Drawing from my incredibly vast experience of pronouncing Italian names from the Italian 101/102 classes i took in college I'd have to go with the pronunciation Cal-ah-JOE-nie... Spoken with a true NYC accent.

It's been 7 days since I racked onto the strawberries and I'm still getting a bubble coming through the airlock every minute or so. I opened up my bucket and the strawberries are floating on top, mostly white, but still some pink on the tops that sit above the beer. I'm wondering if I should...

I live in Brooklyn but I travel all over LI for work- today alone I was working in Rocky point, Southampton, west islip and Medford to give you an idea. I'm 6 months into the hobby, brewed up a blonde ale last week and just racked them onto 6 lbs of strawberries yesterday with hopes for warmer...

So I got too anxious that I couldn't wait the second week to rack onto the berries; here's what it's looking like so far and needless to say I am incredibly excited about this one! It's very tasty and smooth without any noticeable fruity esters or high alcohol notes (which is what I was worried...

Awesome, thanks for the support! Not to derail the thread but wildginger I noticed that you're from McKinney- that's where I grew up! Small world!

The temp range maxed out at 72, so hopefully it will be fine. Now that it's done fermenting should I be too worried about my temp being ~63? I also really want to get a fridge for fermenting, but am also limited on space. I'm hoping to find a mini fridge big enough to fit a carbon and airlock...

I'm concerned about my batch- I'm still a newcomer to homebrewing and this was my first attempt at using a yeast starter. Not realizing that my fermentation was going to rocket off as fast as it did, I only cooled my wort down to 80* F before pitching the yeast. Within an hour of pitching I...

Just finished brewing this one, am uber excited about it! My OG clocked in at 1.062 and I can already tell this is going to be a tasty beer. Just put the airlock on an hour ago and it's already bubbling :D gonna ferment this for 2 weeks, rack onto frozen strawberries for a week, and then...

I was definitely just being facetious with my last comment. From what I've learned about starter yeasts so far I'm for sure going to start using them on my future beers to make them better- but for now I just wanted sudbuster to know that my fermentation was doing much better than he...

Can you please explain to me why after 18 hours of pitching my yeast without a starter my airlock is happily bubbling away? I can't for the life of me figure out why it's doing that...

So I just reattempted this recipe today using all of the suggestions you guys gave me. I put in what I guesstimated was 3 lbs of extract in 3 gallons of water, boiled for 60 mins and then added the rest of the extract in at flameout before giving it an ice bath and splashing it into 3 more...

Thanks for the support, with each batch I've learned new things and implemented more techniques to improve my beer. Starter yeast is something I hadn't looked into but I'll def research it and implement it next round to see how it goes. This forum has been a great tool for me to use in my...

This is only my third batch, I'm still learning all the processes. I didn't use a starter on my previous 2 batches and they fermented just fine. What are the advantages to making a starter yeast?

You guys were right, it's now starting to swell up. How much longer should I wait before I pitch? My wort is ready and waiting :)

I def broke the pouch and shook very well. 3 hours later the bag looks exactly the same as it did before I broke the pouch, not even a bit of swelling. I'm assuming it's a bad batch and I need to get some new yeast?