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Its says it's about 74 with a thermo gun... I will start cooling it

Any tips on how to stop it foaming over

So I leave it on the kitchen counter because it needs to 74f... Then can rest done to 71 which I can easily do in my unfinished basement... The airlock jammed in 8 hrs and hit the roof... Of coarse my wife found it first is ready to take my brewing license away... I used a large glass carboy...

Holy ****... It fermenting more then any starter I've ever made... In 24 hrs... How the he'll does anybody explain this.. Bizzar... It looks like somebodys shaking it around... And such a small starter

ha ha ha.. I will let you know how it turns out:mug:

No ****, well i guess i need to make up another excuse in why i want to do this.... ummm... its the mad scientist in me :fro:...lol Thanks for that info, might just have to harvest one batch. Buy a yeast... 2.5 gallon batch each side by side and see what happens... This isnt all about...

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right on guys... i have 18 more packs of this stuff... i started a 1.03 OG batch yesterday but it was 500 ml... but got many more packs and flasks... would you guys use a stir plate at any time??? I was thinking about the first 24 hrs, but heard that was really good for liquid yeast, not dry. I...

This is how I brew lagers at specific temps..... And I do the reverse With a 120 stat and a 60w light bulb in and plywood box... Controlls a perfect 71f when it's -20 out side and my basement at 50f

Get a 120 v thermastat that is meant for Air conditioning... cut into the cord and extend ONE wire and merets and run the extra wire into the freezer that runs THREW the thermostat... It will call the cooler only every time it gets warmer then your set point... Wire 4$... Merrets .50 c...

It's dry No name yeast... Lol... I know that changes everything

Pretty clear... Just for fun I wanna make a starter out of old yeast... And tips like temp, stir plate for ?hrs, yeast nutrient, wort size, OG... Thanx guys GT

I have a 1.5 l starter that is fermenting and was wondering at what point do I put the starter in the fridge to flocuate the yeast so I can decant...

It's no name, from the "beer machine" home Kegging system that is old in it's self... But found all this old stuff from when I was 16 couldn't produce good beer and quit thr habit.. 4- bags of pre-hopped malt... Lol... Oxidized for sure, 2.6 gallon batch. 20- little packs of dried no name...

I read alot of stuff you write revy... So is there step up size recommendations? Only add so much wort to a starter? And.... I'm not brewing till Saturday and my starter is done... I just put it in the fridge till Friday night... Decant with a syphon... Let warm as I boil... Does that sound good?

I started with "whitebread" smack pack yeast. I brewed up a small batch of 1/3 cup and ?? Water to hit 1.04 og... But being a noob I added a couple hop pellets to help prevent infection... Did a 15 min boil and pitched yeast at about 60ish( thermometer craped out half way threw)... Aerated the...

When there is oxygen present the yeast multiple, not ferment... the reason the stir plat is so effective is that when it is stirring they just have sex... no eating the sugars at this point... hump hump hump all night long... and then when you stop there are crazy amounts of yeast who only then...