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5 gallons Tallied the Timid mild. 9087.5

Stoke water is heating for my first stout I am brewing for the www.flyingbike.coop member brew contest. I didn't like losing an hour last night but this seems to be making me feel better. Good morning to you all.

I know what you mean about starter size but that was according to BeerSmith. For the recipe it calls for 235 billion cells. With a stir plate it says 1 pack in .5 liters will make 281 billion cells. BeerSmith actually says a .44l starter. I would have been comfortable just pitching the smack...

Except that I am pitching tomorrow at noon. Will it still be okay?

I decided to try to make a small starter form my brewday tomorrow. I expect to pitch around noon. Somewhere I read to make the starter 48 hours ahead so thats what I did. Made a .5l starter (per BeerSmith) with Wyeast 1056 yesterday about noon and put it on a stir plate. By 10 o'clock last...

I wish I could find that diptube screen for my Blichmann. I don't like the new hop blocker.

You will loose a small amount of volume when you cool the wort. That's the difference. As for efficiency, I am still trying to understand that myself.

Now I know from reading here that if I don't see bubbles in the airlock that does not mean nothing is happening but is the reverse true? If my airlock is still active is there any point in checking the gravity or is it still fermenting?

I was going to put it in a keg but now I have another question. The beer is very cloudy. I know this will clear during lagering but will that leave a bunch of stuff at the bottom of the keg? Should I just rack to another carboy and put that in the fridge to lager and keg it when it clears?

Yeah I get that. The instructions on the yeast said to start it at 65-70 until you see signs of fermentation and then drop it to your fermentation temperature. Doing some research it seems this is only so you can grow enough yeast fast enough. If you pitch enough you can start at your chosen...

I brewed my first lager last weekend, Sam Adams Noble Pils Clone. Hit the numbers and pitched the right amount of yeast. Per the Wyeast package I started it at 68* and 12 hours later it was going like crazy so I took the temperature down to 50*. The OG was 1.045 and I am looking for it to finish...

If you plan on entering a beer in the National Homebrew Conference Contest the registration is now open. There were over 1000 entries in the first 15 minutes so you don't want to wait. Good luck!

I am trying my first lager today. Sam Adams Noble Pils clone from the Zymurgy magazine. It says dry hop for 7 days with a few different hops but that got me thinking, if this is going to be lagering for a month or so, when would I put the hops in? If I do it in the secondary, won't the aroma be...

I am going to try Sam Adams Noble Pile clone tomorrow. My first lager.

So far I BIAB exclusively. After 3 weeks in the keg carbing my beers have come out very clear.

Yeah I am using a hydrometer now. I have checked my thermometer before and haven't had this problem on other batches but I suppose it could have gotten out of calibration. I will check it.

Can it be I mashed to hot if I hit my OG right on the number? Doesn't that mean I got the sugars I was looking for?

Well I did not pitch anymore yeast. As of this morning it is at 1.018. It has not moved in 4 days. I am going to cold crash it and keg it up. The only thing I did different than my last batch was pitch 2 packs of yeast because BeerSmith said one was not enough. So what would cause such a small...

I stirred up the stuff on the bottom of the fermenter and raised the temp to 70*. As of this morning, it is still at 1.022. More yeast?

I brewed an AG BIAB English mild last sunday. OG was 1.037. Based on the Beer Smiths pitch rate I used 2 Wyeast 1968 smack packs. This was about 9 billion cells over what was called for but I figured that was a pretty small thing. I have a temperature controlled chamber and it has been at 68*...