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I have a good friend, and fellow home brewer, who is alergic to, of all things-beer. Specifically I think he is actually allergic to wheat (he hates bread). After three or four pints, he'll start sneezing into his beer, which is somewhat comical, but rather messy. Mind you, this does not...

I noticed that on my last batch (Sierra Nevada Clone) the Wyeast took off like a shot. I had been using the White Labs since it's what my local guy carries, but if I have to do a starter anyway, I might as well go with the dry and save a few bucks. Hoppy

Hmmm.... That's what I get for listening to the guy at my LHBS. I was told to just pitch the liquid yeast staight from the vial. On the bright side, my wort has gone from zero krausen at the time of my first post, to about a 1/4 inch of krausen now, so it looks like we're off to the races...

Brewed up a batch of IPA night before last, but so far I can't see any signs of activity. 36 hours, and so far, not one lousy bubble. :mad: Yeast is a White Labs California Ale WLP001, pitched at 75 degrees. Sanitation (as far as I know) is good, I double sanitized everything. Aeration...

Dang! And here I was thinking I was the first person to come up with this idea. I'm doing partial boils now (ME Kolsch recipe), but I'm moving up to full grains this weekend. Knowing me, the entire house will be a brewery by the end of July. Thanks for the tips, I hadn't considered a...

Hi All, I'm on my 4th batch, and so far all has been going ok, but my fermentation seems a bit lackluster. It works, but I'm wondering if it could work even better. Everything I've read, stresses the importance of aeration when adding the yeast. A couple of people have reccomended shaking...