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If you are brewing a typical gravity beer there are ample yeast cells in any dry yeast packet. You can go to mrmalty.com to calculate the proper amount of yeast needed for a particular brew.

Depends on the beer, I typically dont check anything until 3 weeks unless I am trying to push a wheat or low gravity beer.

Hmmm, zero risk, very little effort, if you're pressed for time may be a different scenario I suppose. To each his own however.:mug:

+1, I'll buy yours instead. :mug:

http://www.amazon.com/dp/B002PFRE66/?tag=skimlinks_replacement-20:D

Sure. I always make a starter. Unless they are stored maybe less than a week,ish.

It's well worth the money for any yeast mongerer.:mug:

I like it, but I don't want to wait till May! My wallet has needed replacing for a few . . . . . .years.:mug:

I would leave it in primary for a couple more weeks then check the gravity and proceed from there.

Probably not, what temperature did it ferment at?

Forever, use a starter if they are very old. Disclaimer: This is my opinion and not necessarily the norm of the forum or brewing world.

It depends on the brews and the yeast used, among other things. Usually you can go from a lighter beer to a bigger beer by pitching on the cake but "adjuncts" (and other stuff) have effects from the first to second beer.

Well, there are yeasts everywhere in the world, without extensive testing, who can say if all strains are discovered and classified? Yeasts are also forever changing, mutating etc. I would say chances are good that one could discover a unique strain of yeast, however I would say the chances are...

Without knowing anything about your process, I can offer only a few insights: Diacetyl from yeast is usually created during the early stages of fermentation, it can be cleared up using a diacetyl rest which is usually appx. 10 degrees F above the fermentation temperature. It can also be caused...

I guess you're using carb drops? I suppose it will work, I've never done it that way though. A little hops in your homebrew is ok i guess, I like to condition the beer until it is fairly clear, etc, to each his own.

You are correct sir, sorry to be confusing, just glad it's friday (for me):mug:

You're kidding right? Am I being punked here? Use no soap, never. Unless the hot water is boiling temperature you need to use a product like oxiclean or PBR to clean. Then sanitize with an iodine based sanitizer like starsan. Everything that the wort touches after chilling needs to be sanitized...

Gonna probably need more info. Properly cleaned and sanitized buckets should not have a smell at all prior to adding wort.

yup, de-cap, add another tab to each and re-cap, there shouldn't be much carbonation yet so you should be fine.

Wait until it's done fermenting to bottle, you have no idea if it's done until you take a gravity reading. Airlock bubbles do not mean anything but it sounds as if the kreusen hasn't dropped yet. I'd check the gravity now, let it rock where it's at and check the gravity again when you return, it...