Search results

You are completely right, and I apologize, but one might say you might not want to answer questions in the beginners area, if your annoyed with answering beginners questions...

It was perfect until you turned into a jerk

I thought of that as well, but it seems more difficult to be precise..."a small amount" doesn't seem exact enough... if I get it all in a bucket, I can see the total volume, then calculate how much yeast to use for the entire batch, mix it in, then divide it out again into bottles...

Fat fingers and a smart phone don't mix....1.120... about 11%...

I'm sorry if you all find this as a repeated question, but in all my searching i couldn't find a good answer. About 6 months ago I made a barleywine, started out about 1.200 ended up about 1.039 (I know a bit high... but i went with it...). Anyways, I tried some over the weekend, it tasted...

Random question: Basically, the only thing holding me back from going all grain is my kettle, I only have a 5 gal kettle, so I can't really do a full boil (unless I'm making smaller than 5 gal batches). I have a 10 gal cooler mash/ lauter tun I got before I was going all grain because it was...

So if I was following the more "traditional thinking" should I make a starter for the saison yeast, because I need more cells but am staying away from bumping up the brett? And if so, should I make a smaller starter than I usually would?

Hi All, First time poster, long time reader...lol I was reading last month's issue of BYO and was thinking of brewing the "Dark Winter Saison clone" recipe... My question has to do with pitching rates and a yeast starter. The relevent stats on the beer are an OG of 1.066, its a 5 gal...