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I am. I use tap water and do nothing to it. I get compliments all the time but I don't make any light beers.

I want to steal this idea for Metro Detroit. Thanks!

So do I! I'm going to try a spin on this recipe this week. I'll let you know how it turns out.

I am trying to make an oat wine/beer for the purpose of being gluten free. I am going to brew several 1 gal batches in a few weeks only using Bob's Red Mill GF rolled oats, molasses, and hops. The only thing I am going to change each batch is how I roast the oats: time, wet/dry, temp, etc...

Here is an interesting article on adding nuts to beer. http://byo.com/component/resource/article/2611-brewing-gone-nuts

Maybe un-sticky then?

Hi all, I recently noticed that not to many of the "Legendary" brewing contributors are on wikipedia. John Palmer has one (http://en.wikipedia.org/wiki/John_J._Palmer) but it is pretty skimpy. I tried making one for Denny Conn but I am not good at editing wikipedia or finding resources...

Yes what yeast? I am assuming you have to use dried because White Labs and Wyeast smack packs both have malt in them.

As far as I am informed Easy Clean does indeed sanitize. It is all I've ever used for sanitation. Oxiclean/PBW is OK for metals, just not for Teflon coatings. I use Easy Clean on everything.

What about for a 12 gallon Pyrex carboy?

Thanks, I don't know why I was thinking 1 billion instead of 100 billion. N00bs will be n00bs :) I was trying to find out how to get away with just one pack/vial... I just stumbled onto this post and it really makes it easy. I guess it's called "Stepping up"

Hello. I am pretty new to homebrewing. I am making a beer that is going to be about 1.110 OG. I calculated that I'll need about 360 Billion yeast cells from the 1 billion cell pack, about 8-9 doublings. I have a stir plate and a 2L flask. How do you figure out the size of the starter you need...