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I've been looking to switch to buckets (yeast farming purposes) and I think these are what I need

i think we'll be good to go. Looks like we will be missing out on the snow

So I plan on brewing a DIPA this Saturday with an abv around 9 or 10. I have a 2L starter going already with a whitelabs California Ale V yeast. Can I use about 3/4 of the starter for the DIPA and then the other quarter for my pale ale from the second runnings? I only plan on this pale ale to...

brewed over 10 batches thus far with no water issues. Everyone at my HBC says they dont worry about it either.

sorry, Should have included that. 5 gallon post boil.

My LHBS had lb's of cascade on a crazy sale so I jumped on it. Im thinking of making a double IPA with it. Anyone have any ideas? Perhaps a SMaSH recipe? 5 Gallon post boil.

Haha. If I were using glass carboys then yeah. I'd be scared too but I use better bottles. Cheaper,lighter, and cheaper

had the same issue. Move them to a warm closet or room. Shake the cases up too. Start the bottle conditioning time over while you'll doing it. It takes a little longer for the yeast to wake back up.

Depends. You can use both to Carb. You can use any fermentable sugar. Each will provide a different taste and mouth feel. Look into different priming sugars.

after all this time in the closet upstairs, these are nice and carbed up. Thanks again

Philly Homebrew Club! You could force something in 4 weeks. http://phillyhbc.org/

I try to get the majority of the foam out by swinging the carboy, but i know the foam is good for the beer. Just let it be.

this looks intriguing. Has anyone else done this brew or anything similar? I love me some warrior and considering I just participated in my first group buy, I have a lot of grain to play with.

1x CM-2ROW MILLED

Thanks guys! They will be taken out of the basement and put in my third floor closet. Let's hope it straightens them out. This is one tasty beer already just not bubbly

They are in my basement so about 60 degrees. All my other beers have had carbonation at this point. I thought maybe it was because the yeast was way too exhausted from the beer. That was at 1076.

So I made a somewhat clone of dogfish heads Indian brown ale. Ended up at 8.5% alcohol and I bottled with 4.7 oz of dextrose. Well two weeks later, I have zero carbonation. Is this because my yeast are exhausted from the primary fermentation? Just trying to figure out what went wrong. I mean...

Hip hop and soul. Depends on whats being brewed. And by hip hop I don't mean radio hip hop. I'm talking pacific north west hip hop. Also artists like Nas and Jack Johnson. Just really depends on the day and my mood.

Just an update for everyone. I've brewed this twice now and the first time followed the directions to a T except only 5 oz of chocolate. Second time jumped to 7oz with WL Burton ale yeast. The Burton was way too active for this stout. Way over carbonated and I only used 4oz of dextrose at...

did this get ordered? Would love a bag of breiss 2 row