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I agree with danielinva. If the starter takes off you are good. If it doesn't hopefully you have a spare packet of yeast.

A falling gravity reading will be the best way to gauge whether the yeast are doing their thing. Good luck!

:off: This is a dumb question, but....What in the heck does SWMBO stand for? From what I can gather everyone is using this to refer to their spouse in this forum.

Thanks for the replies. Turbo, My target OG was 1.052 - 1.055 and I measured it at 1.049 in the fermenter at 70 degrees. The recipe is for a German Oktoberfest. Unfortnately I don't remember the type of yeast I used (Brewers Best Kit). My fermenting temp was pretty close to 68 degrees. I also...

My beer had been in the secondary for about 2 weeks and I decided to bottle today. After I transferred to the bottling bucket I took the final gravity reading which was 1.022 (should have been between 1.012 and 1.015). Today was my only day available to bottle for the next 2 weeks so I decided...

Thanks for the replies. Revvy, do you notice a different taste when using dry vs liquid yeast? I am pretty new to homebrewing and want to understand the actual "inputs" a little better.

I have only used dry yeast so far and have had good results. It seems like everyone uses liquid yeast. Why is liquid yeast superior to dry yeast, and is it pitched any differently than dry yeast? Cheers in advance! :mug:

I like the idea of picking up a "Pick Six" at the store. I will stop by the store this week and give it a shot. Thanks for all of the tips

I am fairly new at hombrewing and have (so far) only made beer from the "brewer best" kits. While these kits are great for learning the process of brewing a batch, they seem seem to lack creativity. This brings me to my question. How do you come up with (or decide on) the next batch of beer you...

All good replies. Much thanks for your input. For this beer (German Oktoberfest) I will plan to leave it in the secondary for 2 weeks.

How long do you normally use the secondary fermenter before bottling? Is there a common rule of thumb for this or do you base it off of the gravity reading?

Thanks for the great advice gabrewer & Macushla-Homebrew! I will move my secondary fermenter to a warmer location and see if that helps. How long do you normally use the secondary fermenter before bottling? Is there a common rule of thumb for this? Sorry for all of the questions, I just want to...

I am brewing batch of "German Oktoberfest" from Brewers Best and think I may have screwed up. After preparing the wart i cooled the temperature to apx 75 degrees and transfered to the fermenter. Before sealing I emptied the dry yeast on top of the Wort and stirred (OG 1.049). The OG was supposed...