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Okay. That technique makes sense. Thanks.

So I would carefully pour off the beer and the yeast would be soft enough of a cake to easily remove and pitch? (I'm sure this a video of this online. Will search.) Opening the doors is my primary intent. Haven't nailed down what I'm making quite yet. I made a Belgian Ale near the end of last...

Thanks to all for the replies. As a follow-up question to this and where I haven't seen a starter before, how do I tell the yeast from the 'beer'. Is it simply that the yeast will be the 'foamy' stuff on top, while the liquid will be the beer?

If I was using a dry yeast, they yes, I'd consider using two packets. I've read the pros and cons about dry v liquid yeasts. I would like to work with liquid yeasts if possible as I believe it expands my base of tools to work with in the future.

I have only made 1/2 dozen batches and have always used dry yeast. I have never made a starter, but may need to do that as I will probably making some beers with an OG of +1.040. I'm a little confused about the use of a DME. I was contemplating picking up a package Munton's extra light and...

Some random notes from a rookie (for other rookies). Hope it helps someone. Just picked up a couple of extract kits (this one and a Honey Weizen) from Northern Brewer. My first purchase from them. Was happy with the experience so far. I've also been catching up on back episodes of the...

Okay, thanks again. I am planning on picking up the bucket as you suggest. I just don't get to the brew store often and the one I have was not rigged with the valve. I was curious as to how long you could go after adding the sugar before you needed to bottle. Didn't want anything going on...

If you leave it in the primary for a month, do you rack it to a second container while adding your priming sugar? It would seem like you would need to. How long do you then leave it before bottling? My guess would be that you would bottle immediately. Thanks again for the feedback.

N00b here again... I'm have been using a pail as a primary fermenter and, after a week or so, I rack the beer to my carboy and add the priming sugar, bottling right after that. Not quite what I think I should be doing. I think what I really want to do is use the carboy as a secondary. So a...

Yeah, you're right. Might as well have dropped the bottle.

I'm still getting up and running with homebrews and am using the pre-measured kits. I'd like to take what's provided and tweak it with my own spices/flavors. For example, I might like to add coriander or orange peel to a wheat beer. Is there a resource which explain how much of (and when)...

My friend and I made one of our first batches about 12 years ago. He found a 6-pack of them in his basement about 2 months ago. I encouraged him to open a bottle and see how bad it had gotten. He said it smelled fine. He then drank, and spit it out. Said it appeared to still be fine, but with no...

Thanks for the replies so far. Please do be pedantic as that's how I learn. I certainly do understand that my use of the carboy is not optimum - thus one of my reasons for posting. I have two which were given to me. I believe they are 6-6.5 gal as a 5 gal transfer still leaves plenty of room...

I'm new to this and am a bit confused. Here's the deal: I have both a glass carboy and a 6-gallon pail (w/o a spigot). I have been adding the wort to the pail, then adding the additional water. I then wait for the temp to cool enough using a floating thermometer (if necessary) and add the...