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I created a yeast starter a few days ago for my wort, but I think I did something wrong so I want to make sure of it. I did 1.5 cups DME to 1.119 liters of water (5 cups). After 24 hours, I put the yeast in the fridge till I was ready for it. On brew day, I took it out of the fridge and let...

Based on iBrewMaster, my OG was estimated at 1.058, but my actual gravity was 1.064. As for boil off rate, not sure how to calculate that. I will need to Google that. I started with 9 gallons into the mash tun and came out with 8 gallons for start of boil. So, I basically got a burn off of...

Not really sure how else to write the title, but explaining it will be easier. I just finished a brew day and ran my mash tun numbers through iBrewMaster, but based on what it told me for a 5 gallon batch (add 15 qt at 171 degrees), I still had 1/2 gallon left of extra water after the 60 minute...

Thanks for the advise guys.

If I were to put Irish Moss into the secondary, would it do anything? I ask because I accidentally shook up the traub after already using some Irish Moss.

Oh, yeah, I totally forgot about that extra magnet that came with it. I figured it was to replace the tiny one inside the stir plate if it ever went bad. Here's to thinking outside the box. Cheers!

The title pretty much says it all. Does anyone have any good tricks for getting the stir stick out of the yeast starter before dumping it into the primary?

No worries, I'll start a new thread with that question. Thanks for the help.

Ah, ok. That makes more sense now, thanks. By the way, is there any secret to getting out the stir stick before dumping the yeast starter in the primary?

I purchased the Mr. Malty calculator on my iPhone, but I'm a bit confused on what the growth rate is. All I see is a number going from 2.00 up to 6.00. What does that mean? I see where the packs and liters change, but it just doesn't make a lot of sense to me. Thanks

Since I've learned that you can bottle from a keg to get rid of sediment, I'm very interested in doing this. My question is, do you simply apply the CO2 to the keg for a couple days and then bottle from there or do you need to chill it at all? I assume I need a beer gun to bottle with?

I assume you used a wort chiller?

I've been told that if you want to have a crystal clear beer, you will need to quicken the starting of the boil and quicken the cold break. In regards to the cold break, how fast is fast enough and at what temperature should I be aiming at when I can rest assured? I know the temperature needs...

If you are wanting add more flavors, I would suggest putting something into the secondary, but I'm not familiar with Mr. Beer so not sure if it comes with one. Once fermentation is finished, you can always quickly add sanitized ingredients. Just try to make it quick to lesson the risk of...

Thanks guys for all your feedback and the yeast lesson. I didn't realize there was so much to learn about yeast. Good stuff!

After the cold break/refrigeration, do you need to allow the yeast to warm up to room temperature before pitching or does it matter? I know when I use a smack pack, I allow the pack to reach room temperature before I shake again and pitch. I assume yes, but it never hurts to ask.

So, leaving it on the stir plate during fermentation is not a big deal? I guess that's the whole point of a stir plate huh?

Hey guys, got a yeast starter question. I have made one yeast starter before, but I'm not entirely sure I did it correctly. For one, how long do I need to leave the yeast starter on the stir plate before letting it ferment? I assume 24 hours is enough time for fermentation on that small...

Also, prior to all grain brewing, I would always put 3 gallons of water in my kettle along with all my extracts, which left room in the end for a quicker cold break and I could add 2 gallons or whatever was needed to get the 5 gallon mark with ice cold water, which helped aid in the cold break...

What's better to do, fly sparge or regular sparge and why? I was fly sparging based on learning it would grab more sugars. Is this a true statement?