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Really great thread. Thanks phattysbox! Question: I'm just beginning to wash/harvest yeast. My question is, how do I know how much yeast I'm starting with when I reuse it? Or should I just follow the instructions here and make a 1L starter and multiply the yeast as you've laid out? Maybe...

If you have alkalinity and ph (it would be surprising if the water report didn't have those), Bru'n water will estimate bicarbonate and carbonate. I've had to use this function with my water report and have had good results. Bru'n Water

When I see the carboy cleaner, I think of this:

Hey Revvy, judging by your profile pic, shouldn't the response be, "after a month in the primary, a need to filter there is not"?

Does anyone know what size stopper these things take? I bought three, but then realized that my stoppers are all too big. Thanks

Dan -- Evaporation wasn't my theory. I really didn't have a theory! Thanks all for the responses.

Thanks. I'm pretty new at this myself (obviously). I pulled the sample before I pitched the yeast -- and then let the sample sit for 3+ hours in my garage. The temperature came down to an even 60 degrees, so no adjustment should be necessary. One other factor I should mention. I was...

It was all grain. 90 minute boil (Jamil CA Common recipe) was called for, and that's what I did.

Was in a big hurry today. Post boil, I drew my sample and set it aside. I loaded my fermenter and pitched the yeast, and left for 3.5 hours. Came back and took the OG reading and it was higher than expected (the volume going to the fermentor was expected volume). The anticipated OG was...

Thanks Revvy. With the water bottles, do you cap them with a drilled stopper and airlock or something else? thanks

I'm brewing a five gallon batch of CA Common this weekend. I'd like to dry hop half the batch. Is it a problem to dump the whole 5 gallons into a primary, leave it for 2-3 weeks, and then siphon off half into a secondary for dry hopping? Also, I only have 6 gallon fermentors -- would having...

Believe me, I don't want to mess with the water if I don't hav to. It feels like the water should be ok (after charcoal filter). Just want to make sure I don't need to add some calcium (and then recalc my pH etc).

I could use a little help clarifying some information from Palmer's How to Brew with respect to water. Based on my muni water report, my calcium averages around 30ppm, below the optimal brewing range stated by Palmer of 50-150ppm. My magnesium averages 10.1, which is right on the low end of...

Thanks guys. As soon as I posted, I thought "this has probably been debated ad nauseum and I should've searched around before asking." I appreciate your patience as well as the excellent referrals.

I'm reading Brewing Classic Styles by John Palmer and Jamil Zainasheff. In the book, Jamil says that he generally doesn't recommend secondary fermentation with respect to the recipes in the book. I was surprised by that as I've been under the impression that secondary ferm can only really...