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So I am making a starter for my next batch a American Wheat. I was just wondering if the starter should be the same temperature as my fermentation temperature is going to be when I pitch it?

I shouldn't have any problems cooling my wort when it's -30C outside! :)

Thanks for the info guys. This is my concern if I move to full boil, I move outside..my stove can barely handle 3 Gallons. I am still doing extract, but hopefully moving to AG by the end of the year which means full boil. Guess I am answering my own question! Lol!

I am brewing partial boils right, now but wondering if a big brew pot should be my next investment? Do full boils make that much of a difference over partial boils?

Agreed rehydrate it's simple and easy.

You dress your carboy in a t-shirt, call it baby, and check on 6 times a day!

I totally agree with you phenry.

Just dump it all in it's only 4oz's.

Yes, I have come to the conclusion in Alberta if you want to homebrew you pretty much have to go AG. Finding Extracts that are unhopped is painful, and DME is expensive!!!

IMO I say go simple first who cares how it turns out we all have to start somewhere!

I did the same thing, and finally said enough is enough I am getting in over my head, and finally just brewed a Extract Recipe. I was over complicating stuff my head was full of theories without some practical knowledge under my belt!

I'm still a noob but this is what I have read. You would use the rest of your water to sparge with. So say you have 7 Gallons and it takes 4 Gallons to Mash in, you would use the last 3 Gallons to sparge with. Correct me if I am wrong someone!

Just getting into Homebrew myself and finding ingredients locally is tuff! Mail Order it is. I tried ordering some stuff from Northern Brewers in the states, and they don't even ship to Canada, maybe it's time they got with the times! :) Happy Brewing!

I plan on living it in the primary for three weeks, dry hopping on the last week..then to the bottles for a few weeks! It's going to be hard to wait that long to try it. Already have ingredients on the way to brew my second batch though! :)

That's a good idea Dover your pre boiled top off water cold in the fridge in a closed sanitized container! I'll have to remember that trick.

I just brewed my first batch as well! I followed the American Pale Ale Recipe in John Palmers book How To Brew. He kind of walks you through it step by step, and it's a all extract recipe. You should be fine in a small apartment, the only problem I ran into was cooling the wort down, it takes a...

This was my first batch, and I pitched with Nottingham Dry Yeast(rehydrated ). I think if I make this pale ale again it will be with a liquid yeast! Back to watching the yeast ferment! Thanks for the info!

I pitched my yeast at 24C and it's fermenting about 20C I was just wondering if this is going to cause any issues our off flavors?

Thanks for the info guys!

I followed the recipe in John Palmers How to Brew book, I want to dry hop this with some Cascades in my primary so should I let it ferment for a 2 weeks then dry hop for a week then bottle?