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Looking to get a second job to support my addiction (homebrewing).:tank:

I feel your pain:tank:

Sorry to hear that about your dad, you and your family are in my prayers. It's good to see that a little homebrew can lift your dad's spirit.

I have used the British Ale Yeast (WLP005) for my irish red and it came out tasting really good....nice malty flavor that I balanced out with a few more hops then recommended.

Homebrewing for dummies is also a good book to start you off. But How to Brew is graet too.

I second that :mug:

Whats up everyone.......... Been thinking about brewing for a long time and this past Christmas Santa brought me just what I wanted, a kegging srater kit with all the equipment I need :rockin: and needless to say I just finished up my second batch and love it. Also this site is the best to...

Yes the starter is at fridge temp. Just wondering if I need to get yeast at room temp before adding new wort to step it up? Sorry for the confusion.

I usually move to secondary because I need the primary free for another beer :D

I decanted the old starter beer and left just a little above the yeast cake. Do I have to get that down to room temperature before adding the new cooled wort? Thanks, Cheers:mug:

Cool will do. Thanks

Thanks for the fast response. Should I be worried about the time it took to to reach high krauesen. I think I am going to add another liter tonight. Thanks again schweaty

First post please be gentle. Made my first starter last Thursday. 1 liter with approx. 100 grams of DME. After 60 hours :confused: the thing finally had krauesen with small yeast cake on bottom of flask. After it was finished I put it in the fridge to cold crash. I plan on brewing on...