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I think it would be fine, but I've sometimes seen better success from letting my starter go two days. Can you start it Friday before you head the in-laws and then let it go until you get back Sunday? That would be how I would do it.

This thread is also a great resource: Yeast Washing. I washed some Wyeast 1028 in October and just used it this past weekend (with a starter) and it's going great. So, you can save them for a while and they are still viable.

+1 to the gallon jug. I've done a 3.75L starter on my small stirstarter with no problems using one. Well, it can be a bit annoying to get it going, but once I did, it went well. I also now always pitch when the starter is at high krausen, and have the whole thing going in about 4 hours.

I've found a wheat to go over well with the BMC crowd. I also got rave reviews from Biermuncher's Centennial Blonde and Cream of 3 Crops. I personally preferred the blonde - it's a good lawnmower beer that the BMC crowd will like, but has some good flavor for the rest of us.

Bottle conditioning is usually done around 70F. Ale fermentation is usually 65-68. You could use the same location for fermenting and conditioning. I set my bottles in my hallway closet, which is roughly 66 and never had an issue of them not carbing up in about 3 weeks.

Haha, yep. Well, if you get back to Williamsport, I highly recommend Riepstine's Pub.

Class of 2005, how about you?

I also went to Lyco! There is also a new brew pub in Williamsport - Riepstine's Pub. It's in the Newberry section. The beers are great, with 12 usually on tap. They have a fairly active facebook page.

Yes, we need the yeast, but there are still plenty of yeast left in suspension after cold crashing to carbonate your beer. Even after lagering for several months, there is still enough yeast to carb up.

I've been following this thread for weeks, Hunter, and have to say great job! If you ever find time to create a wiring diagram, I'd love to see it. I've been thinking of going electric and your design seems to really hit what I'm looking for. Again, great job!

Square coolers are cheaper and have larger capacity. I built a manifold out of CPVC. Homebrewfinds.com just posted the other day about some deals at Sears.

Sounds plausible. I've lagered in a brew bucket for 2+ months with no issues. I'd stick with an extra fermenter instead of a bottling bucket though. The bottling bucket has an extra hole which could leak (in a worst case scenario). There was a BYO article a few months ago about long-term...

I haven't used C-Brite, but from what I found on this thread, I think you'll be fine. The bubbles you describe sound like a normal fermentation. I think your fine. Also, don't trust the bubbles as an indicator of a done fermentation. You will want to take gravity readings to determine that...

You can plug it into one of the calculators as well. They'll let you scale up a recipe and/or switch from extract to all-grain. I use BeerSmith, but I suspect some of the free online calculator may have this option too.

Thanks for the feedback! Yes, it's really all in the bitterness. The aroma is coffee, and it has a coffee finish, but the hop bitterness is pronounced. Due to that, I was afraid it out be marked out of style for 12B, because "medium to high bitterness" is kind of subjective. I might just go...

Hi folks, I brewed an East India Porter in the fall that turned out great. It's based off the following recipe. Basically, it's a highly hopped porter. Beersmith shows about 117 IBU. I like it so much, I'm going to enter it into a contest so I can get some honest feedback, but I don't know...

Welcome to homebrewing! To answer your questions, yes, your gravity may be off because the water hadn't properly mixed with the wort. Do not stir the yeast. The yeast eating the sugar in the wort will create a lot of agitation for you and mix everything up. Thus, it's not necessary and makes you...

1800 ml is 1.8 liters. 2 liters is a pretty common starter size, so it seems normal to me. Yeastcalc.com has a calculator on the left side that will calculate how much DME to add to a given amount of water. It says 6.39oz DME in 1.8L water will give you a starter wort of 1.037. I recommend you...

There's a sticky in the yeast forum that's great. I pretty much follow this: https://www.homebrewtalk.com/f163/yeast-washing-illustrated-41768/ It's really easy!

You can use RO water or straight well water. I use well water that goes through a softener as well and my beer turns out fine. The minerals in your well water will give it a flavor that's unique to you. I think the bigger issues are for people on town water with chlorine. Fruit can be added in...