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Brewing a house ale this weekend. It's basically a Scothish ale with American yeast and American hops.

A forty would be a bit small. You will be fine without a starter. If you don't have what you need to make one right now, just pitch the yeast and wait. It will work. A starter just gives you the right number of fully active yeast ready to go. Don't knock yourself out trying to do...

Here's some links for you. http://www.howtobrew.com/section1/chapter6-5.html https://www.homebrewtalk.com/f163/how-make-yeast-starter-video-177635/

For me the answer is yes. I make a starter for everything. What size batch? What is the OG? Check this out. http://www.mrmalty.com/calc/calc.html

This will be my first attempt at a smoked beer, so I have 2 different questions. First Has anyone here ever use mesquite to smoke malt? I've read up online and in books about how to smoke the malt (BTW thanks to guys for all the info the some of the older threads) but I'm interested in...

+100 Without getting to far off subject into a yeast wrangling dicussion. Old yeast doesn't equal bad yeast. Resused yeast doesn't equal bad yeast. (at most it equals less flacculant yeast)

Again... LISTEN TO REVVY!! You can buy dead yeast at LHBS to put in your beer. They are called yeast hulls and are sold as a yeast nutrient. Also once the starter takes off the yeast are only as old as your starter. You have a brand new bunch off yeast in there that were just budded and...

I changed a few a things in my mash for last 3 batchs. As expected, my efficiency changed but it went up not down. Here's the details I haven't changed any of my equipment or my grind. I was batch sparging with a mash out step at 168 for 10 mins. Then I would drain the tun and batch sparge...

I always sanatize my fermenter lid, grommet and all, just for that reason. If you wet the grommet and the airlock stem with a little Star San it slides right in no problem. A little lube makes it all go smoother.

Black Currant Blonde? Some flavorings/extracts don't hold up well to boiling and/or fermenting. If you are using extract you might want to add it to the seconadary or at bottling/kegging.

My friends and neighbors all were real beer fans to begin with, or have since been converted. In fact neighbor that I helped put up the fence for is coming over tomorrow to brew. He wants to start homebrewing.

Ok this floored me. Yeasterday, my neighbor was putting up a chain link fence so a friend of his and I were helping him. We decided to take a beer break, so I ran and grabbed 3 of my California Commons. My neighbor gladly took it. His friend looked at it and said, "No thanks, I only drink...

My wife doesn't get Rachael Ray's mag. I do love it when her issue of SI shows up each week.

+1 If all you want is alcohol 10lbs of table sugar and 5 gal water will give 13% ABV:drunk: The answer is add more sugars (fermentables) be it from malt, honey, or some form of sugar.

Northern Brown this weekend

Bubbles indicate that your beer is venting CO2. It could be due to frementation or as you suggested CO2 being vented as the temp and/or pressure of beer changes.

Obey the Revvvy!!!! Even if my fermentation is done in 3 to 4 days I leave it for 6 days before I harvest. I also use hops bags so there isn't much washing needed to get clean yeasties. When I don't harvest the yeast I leave it for 3 weeks or more and it's stuck to the bottom. I have...

About 30 mins Edit to say: The molasses goes in at flameout.

Recipe: Old St Nick Style: Christmas/Winter Specialty Spice Beer TYPE: Extract Recipe Specifications -------------------------- Batch Size (fermenter): 5.00 gal Boil Size: 3.67 gal Bottling Volume: 4.60 gal Estimated OG: 1.087 SG Estimated Color: 26.7 SRM Estimated IBU: 49.9...

Recipe: Old St Nick Style: Christmas/Winter Specialty Spice Beer TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 5.13 gal Boil Size: 6.90 gal Bottling Volume: 5.13 gal Estimated OG: 1.087 SG Estimated Color: 26.7 SRM Estimated IBU...