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i just switched to all grain and it is way more fun to me than the extract or pm brews I was doing. Not that I didnt love doing that too

I let mr malty do it for me:cross: http://www.mrmalty.com/calc/calc.html

what kind of charatcters

I would probably by another one but if you bake or just let it set out for a very long time and dry it should come back to life. You proabably have tried to turn it on 16 time by now:D (thats what i usually do) but just let it be until you think its dry than let it sit some more. it will make...

I have been thinking of doing a saison just havent done the reasearch yet to know where to start

congrats drink up :tank:

i have not used that yeast but when i used wlp720 sweat mead for my cider it did the same thing smelled like my head was in an apple for a couple days then my entire basement smelled like a rotten egg for a couple weeks. when i tranfer to secondary it still smelled a small bit i let it sit for...

I use california ale yeast wlp001 about 95% of the time. I want to branch out i have used hefeweizen wlp300 for the banna clove flavor and sweet mead wlp720 for a hard cider i did. Other than those 2 I stick to the cali ale. I'm wondering what is your favorite yeast and why. styles flavor so on.

little tight for xmas :) it could be done fermenting but i doubt the yeast have cleaned up yet if your not serving it on dec 25 i would wait. If you are it should have time to carb but may have some off flavors.

I do the same thing with the beer. 3-4 weeks in primary

i think you will be close. Look up Bigcountrybrew he has done this a couple of times and could give you a better answer. Few weeks I think. Mainly I think it will depend on temps yeast used and so on but once you hit the sg you want it shouldnt take long to carb.

https://www.homebrewtalk.com/f32/finishing-cider-options-197308/ this might help with you cider questions too.

When it taste right. My buddy did this, bottled, then pasteurized. Turned out very good. https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/ thats a link to the pasteurizing

I use mason jars. I wash out 4 quarts of yeast from a 5 gallon batch. (the quarts are not full of yeast) 1 mason jar of yeast goes into my starter for my next brew the others stay in the fridge. I have however instead of a starter thrown in 2 jars of yeast to get my count up it worked. Not...

Also if you dont have time for the starter ( not sure what process your using to wash you yeast) You could just add extra yeast instead of one through in 2 or 3 to get the count up.

I have washed yeast a few times and they work just like the new stuff. I think 3 days should be enough time if your going to decant. I have not had an infection in my washed yeast yet.

ha ha i've used mine once i hope i use it again but that was 6 months ago:cross: i agree its realy only worth it if you want to get it done quick.

I've done that before had a couple of brews before bottling. Only got about 12 done though before i realized that my sugar was still siting on the counter. could you dump them in a sanitized bucket then add you sugar and bottle again. I started with a mister beer kit and thats how you carb...

http://www.northernbrewer.com/winemaking/mini-jet-wine-filter.html i used this filter for a 5 gallon batch of strawberry wine. worked very well for a small batch used the coarse pads and the next step and it looks great. Its economical but if you plan on doing large batches i dont think its...

Thank you that was very helpful. I think the volume I am getting out may be a big part of my problems