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Is there a specific forum on here for Kentucky brewers?

Awesome! Tks!!

Planning on moving into kegging from bottling but this area is completely new to me. What is the best resource - YouTube videos, books, website, etc., to help me get up to speed? Also, suggestions for a kegerator and good place to purchase one in Lexington, KY area.

After brewing......

Father brewing my hefeweizen I have always placed it in 6 gal. primary fermenter for a week then racked over to 5 gal. Secondary fermenter for a week. Do I need the secondary?

After my boil I have been cooling the wart thru my chillzilla into a bucket to let the true settle out for 20 minutes before racking into primary fermenter. Waste of time?

Today I brewed a hefeweizen using a yeast starter and aerating my wort with an aquarium pump for the first time. I racked the wort into a 6 gallon carboy from the boil pot after cooling and inserted the aerating hose and stone into it. After about 10 minutes I had foam coming out the top...

Made a yeast starter and began aerating my wort for the first time today when I brewed a hefeweizen. I've read several places that I should aerate for 30 minutes, but after 10 minutes the foam was rolling out the top of the 6 gallon carboy. Anything I can do to prevent this or should I be...

That did it. Thanks!

Here are my water volumes.

I'm getting some very low sparge volume numbers and think it could be my equipment profile. I'm using the High Gravity EBC III with three 10 gallon stainless steel brew pots. I've attached a pic of the brew setup and my profile. Any help would be greatly appreciated.

Great suggestions. Thanks everyone.

My first yeast starter is on the stir plate and I was just wondering what the best way to get the stir bar out of the flask prior to pitching might be?

Ok. I. See where went off the tracks! Thanks!!

Here is the screen shot of the starter page I am looking at. I understand the yeast cells needed but that is about all.

OG is 1.047. If wyeast starts out at 100B then I should be ok with 24 hour starter using a stir plate ?

Just getting my beersmith software up and running and started with my hefeweizen recipe. Five gallon all grain batch, 8.75 lb. grain bill, Wyeast 8036 yeast. Beersmith calling for 216 billion yeast cells needed. Does that sound correct or have I made a major blunder imputing my data? Final...

Did I hear correctly that 7-10 days is the longest you want to store a starter?

Can someone be a little more specific about the decanting and warming process?

I am going to begin making yeast starters for my batches soon and had a couple of questions. 1. Once the starter is ready can I store it for use later? 2. Assuming I'm storing it in the frig how do I reanimate it for pitching?