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Awesome, thanks a ton! Feelin' way better about this project now :)

I wanna brew a few 1 gallon batches of beer and I'm almost set up, I just have a couple questions about using yeast at this quantity: 1. According to the recipe, I'm supposed to add 1/2 pack of Wyeast or White Labs yeast. That's fine I can do that, but what is the best way to store the other...

Sixteen Horsepower - Blessed Persistance Been on an alt-country kick lately!

Ok, so since I couldn't find a bigger mason jar, I basically copied what the gentleman in the video did with 4 jars. Looks alright to me, but I'm not sure how much this is supposed to yield... does that look about right?

That sounds so much easier. Thanks a lot! Now, to find out more about fermenting in a bottling bucket!

Doesn't the airlock keep oxygen from getting in? If there was an airlock attached and a stir plate in operation, that would keep the yeast in suspension while keeping the O2 out, would it not?

I've really enjoyed this video: I learned a ton from it, but as always I must be missing something! I'm just a little confused about how he initiated the process- Is he fermenting his beer with a spigot on the bucket, or is he pouring the 4 mason jars into the remnants of the bottling...

Haha bill I'm gonna try that just for the hell of it, but I believe you! And I'll have to look into oxygenating my beer in the future, that sounds like a tempting idea.

Ah, that makes perfect sense. I was working off of the notion of "rousing" the yeast so that it doesn't settle so much. Thanks a lot!

Hey guys, my imagination was running wild again recently, this time through the fields of yeast starters, fermentation, and the combinations thereof. A few batches ago, I started using yeast starters because I was told it was a great way to improve your beer. That held true. With my most...

Yeah, sounds like that'll be the next logical choice for gadgets. Sick of the stupid ice bath! This'll be my first time brewing outdoors with a propane burner, so all sorts of possibilities are begging to be pondered over in the yard :)

Ahh I see, thanks folks- I wasn't terribly hopeful about it, but I thought it was worth it to ask. I definitely don't want to get it contaminated. What if I pull out the boom box and blast some Norwegian black metal at my brew pot? I feel like "Battles in the North" would be good for a few degrees.

It's a nice chilly day outside (November in Wisconsin) like high 40's/low 50's- and I'm gonna take advantage and make a nice stout today. So the question I have is can anyone give me an educated guess as to how long I'd have to wait for my wort to cool to pitching temp if I just let it sit...

Me and some friends just cracked a few bottles open a few days ago- It is amazing! Not the greatest head retention yet, but one of the best brews I've ever made despite all the difficulties I've had. Its got those pretty prominent esters of a real Belgian brew which means It'll be hard to keep...

I am up to this task, sir.:mug:

I have a pretty good space heater with a temperature sensor in it, so it turns off once it is at 80 degrees, and I made sure to give it some distance from the fermenter. no fire! :) Despite the cold front that immediately followed my re-fermentation, I got the gravity down to about .016 and...

Hey thanks for the great help guys, I appreciate it! Unfortunately I don't have the opportunity to check the internet very often, so I couldn't read the rest of the suggestions til now. I used 1 cup dissolved in about 1 1/2 cups of water. I didn't think about that factor either. However...

Yeah I just finished bottling about 2 hours ago, so hopefully I will have enough time to dump them back into the fermenter. *sigh* learning the hard way sucks! Thanks a lot for your advice, though!

Heres the recipe, btw: Ingredients: 1lb CaraMunich Malt 1.5 tsp Gypsum 6.6 lbs Light liquid extract syrup 1lb light dry malt extract 2 oz Hallertau Hop Pellets 8oz homemade amber candi sugar 80z light belgian candi sugar (white/clear in color) 1tsp irish moss 1/2 oz styrian golding hop pellets...

So I decided to make the Ginger Saison recipe out of the Extreme Brewing book, and everything was going rather smoothly. I brewed it, it looked like it was fermenting pretty well for about 3 weeks, and then come bottling day, I bottled the whole batch and didn't realize til I was done that I...