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I haven't touched it. No stir plate. It was overflowing a little bit the first day, but it slowed down and there is still a ton of activity.

And yeah, I figured I'd go with a local twist since the recipe uses local honey. The honey I used is from a local apiary.

I added about one lb of honey @ 10 minutes to cool down. I'm adding another 1 lb on Wednesday

I got the recipe from my local home brew shop. The recipe says to add honey after 7 days(in response to another post). I used local orange blossom honey

I still see A LOT of activity in my starter.. Given that I started on Friday, should I wait to see no activity or should I pop it in the fridge regardless?

And that is the plan for now. Chill, decant, then swirl and pour. Now, is there a cut off time? Like I said, I made the starter on Friday night, so when should I put it in the fridge? Once in the fridge, how long before I take it out?

Assuming I cold crash, wouldn't it be better to dump out the liquid while it is still cold? Wouldn't the yeast start to wake up as the temp increases and therefore lose yeast when I dump the liquid?

I've had it in the primary since Wednesday and will add more honey this Wednesday. Have any of you already tried this recipe? If so, any suggestions?

I made a 2 liter starter, so I'm thinking that I should decant. However, I'm mAking a Belgian beer and was thinking I could just up the other ingredients. I made it on Friday night EST.. If I cold crash, when should I do it? If not, do u guys think it will hurt the final product if I don't...

Right, I figure no dairy. Although if u do a search for cream, some brave soul added cream to his brew and supposedly had good results. I'm pretty sure it was this forum. I mentioned the zest because of the oils. Like, would adding a chile hurt the quality of the beer? What about adding...

I've been doing a lot of reading and see that lots of brewers add all kinds of things to their brew. Even some online kits have things like dried orange peel and chocolate nibs. So, I was just wondering, what can we absolutely NOT add to our beer? For example: is fresh orange zest a no-no?

Sorry to bother with my noobness, but o cant wait until I can add rum soaked raisins with confidence! Quick question, can I increase alcohol content without affecting flavor by adding some turbinado sugar or other malty sugar?

I definitely will keep you updated. I thought about the issue with the dead yeast as well. I assume there is a fix for it, but will look into it before I get it out if the primary.

I've decided to do a little experiment. After the one month in the secondary, I'm going to siphon 3 gallons into a 3 gallon carboy to further age and bottle the rest. I will then age at least 6 bottles for the exact same amount of time as the beer in the 3 gallon so that I can taste the...

Haha waiting is definitely the hardest part! It seems as though the general consensus here is to age the beer in the bottles. Therefore, I'm thinking of doing 3-4 weeks in the primary, 1 month in the secondary, and then the rest in bottles. That as opposed to leaving in the secondary for at...

I appreciate the concern and I figure it may turn out terrible.. so I have two more glass carboys for making less daunting recipes. :) Thanks for the input guys.

Probably not the best idea.. anyway, it's the Midwest recipe. I plan on leaving it in the secondary fermenter for 9-12 months. I have several questions.. should I rack it down every month or so? Meaning transfer via auto-siphon from one carboy to another every month or so.. Is that even...

I look forward to sharing my newbie experiences with all of you. I've got my first batch in the primary fermenter(6.5 gallon bucket). It's been there a little over a week and hasnt bubbled since Monday. Should I go ahead and rack down to the secondary? Also, I didn't measure the OG, so is...