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Yea. Most 5G beers I do, Mr. Malty will say 1L = 1 Packet. I can see why that's the general rule because it's true for most cases. It's only when you try to outstretch those boundaries (super big OG, near expiration, more than 5G) then variables will come into play. According to Wyeast, you can...

Post #1 doesn't help. Wyeast basically is just saying "trust us, we guarantee it until the printed date. If it's <2 months to the BB date, make a starter." However, calculators show different amount of starter levels needed for 1mo vs 2mo vs 3 mo vs 4 mo vs 5 mo vs 6 mo. Are all those...

Yep. I started putting a very tiny amount of Fermax into everything I do. Only a very very small amount is needed. I'll need to pick up some fermcap at my HBS. I was planning to brew on Sunday, but my yeast starter cans won't be here. If I wanted to brew on Sunday, I'll need to use DME. Would...

Great info, you guys rock. Using a step-method, you can easily do 1L, decant, then another 1L to make 2L in a 2L flask, correct? If true, then the gallon of wine I just bought it really there if I'm feeling lazy and don't want to do a step starter (if I'm in a hurry or whatever) AND I'm making...

Makes sense. The alternative to a "build up" is simply to use a larger container and double it all up front. The negative is cost since you are needing to use another yeast package. Correct? My #1 goal isn't to save money. It's to assure that every single liquid yeast I pour from now on will be...

It's semi flat....slightly concave. It's absolutely nothing like a wine bottle. It's worth doing a dry-run on! I've been reading that foam stoppers are pretty divisive if they are truly "better." Nothing wrong with sanitized foil. Lots of pros do that. The important thing is that you want to...

See my edit above. I found MoreBeer. Even their shipping is cheap if you don't order up enough. I was able to get 4 cans for a hair over $20. I bought a gallon of L' Rossi (or whatever) Wine for $14.99. Pretty good deal. I can use this vessel for when I make large starters. I'll need to check...

That's a good idea. Instead of "brew day" it could be "starter" day. Basically, make a gallon of wort and store them in large jars in the freezer. I like that idea. Or, if you're making the right wort (maybe a pale ale or something), then you can make 1 gallon extra on brew day and just pull...

The canned starter thing looks really nifty. Saves from having to mess with messy DME. Ouch though, at $7 a can shipped, with two cans needed for 1L of starter ($14), that seems a lot. I'll probably stick to DME. Edit: I'm seeing that 1 can of proper starter needs to be diluted, so actually 1...

5) Playing around with the calculator, here are some general rules that seem to be in place. 5G of 1.060 as an example. If yeast is less than a month old, you only need 1L of starter. If yeast is around a month old, you'll need 1.1L of starter, but can use one pack. Not much difference. If...

I ordered a StirStarter. I got the small one. Did not realize that they also made the larger one (didn't list on their website that I could see). I ordered a Pyrex 2000ML flask. I want something that I can boil inside of using either my gas range, or my propane range (outside). I started to...

I've made plenty of fruit sours that people love. You can look back a few threads where I should have posted plenty of info.

Giving my secrets away, but basically, the wort is 65% 2-row and 35% white wheat malt. For my taste profile, it's a perfect sour base. Agreed though, as you can stab it from either direction. I'd rather introduce the "whitest" possible wort before any additions....it's more fun to split it out...

I don't want to toot my horn, but you guys gotta give me some rep. This may be the only somewhat-detailed post on brewing sours with candy on the interwebz. I hope it inspires the science within each of you. @RPh_Guy, soon after awhile we may have to add this to the wiki....

Bottled all three beers. Pictures in order to description. These are all 9% big-ass sours. 1) Sour Patch Watermelon. What do you get when you mix pink + green + yellow? You get diarrhea. The color was the first thing that turned me off. The smell has a slight tinge of that artificial watermelon...

Candy sour should be as relevant as any other flavor you want to add. Whether it's fruit, cereal, spice, or whatever. Candy is roughly about the same price as frozen fruit, so why shouldn't it be relevant? You have a taste that you like. That makes you recollect and think about something...

Has been 1 week in secondary. Going to bottle it next week. I've removed the airlocks in order to take a whiff. Each one definitely smells like the candy that I put inside. Of the secondary that is semi transparent, I can still see the strawberry sour strips, but they look pretty thin and are...

I chatted with the head brewer that does this stuff locally a lot. Learned some things that I had thought about doing but didn't choose to do. Basically, I did it correct. There are a couple optional things I could have done, but what you see above is how it's basically done on the professional...

I learned something very interesting today that may provide another clue to the puzzle. I marked some of the bottles "Trub"--the ones which I bottled at the end of the bottle bucket that had more sediment. I've opened about 4-5 of these bottles tonight, and all were gushers. I opened 3-4 of...

Well, here we go. Looking at a 9% Sour if it lands at 1.021, which I doubt it. 9.5% is more likely, or 1.016ish Thinking I'll let this sit for a month.