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If I were making a starter from yeast that I had washed from a previous batch as described in the sticky thread, how would I know how many cells of yeast I was starting with to use the pitch count calculator? You say that 1 package of yeast has 100 billion cells. If you just use a certain...

I only brew IPAs because they are my favorite. Currently, I have two batches in their 2nd week in the primary. I plan on giving them 1 more week, then transfering them both to kegs. Since I will only be drinking one at a time, I will proceed to dryhop one of the kegs now by adding a couple...

Anderj, Great looking setup. I've been doing tons of research on trellis designs and was planning on a similar approach before finding your plans here. I've browsed the hardware stores and I've been checking out the 10' conduit pipes. They seem super strong and really skinny, and have...

I'll check it out tonight when I get home, maybe rinse it out and sanitize it again. Hopefully the fermentation has already peaked by now so it won't be that big of a risk of exploding.

I usually brew IPAs that have a start gravity of about 1.070 or so and ferment in a 6.5 gallon plastic carboy with a blowout tube and I usually get a lot of blowout stuff. This weekend I wanted to go ahead and brew 2 batches but I only have 1 carboy so I used my old 6.5 gallon plastic bucket...

It's drinkable to some people, but I run it through my RO filter for drinking it. I can tell a big difference in city tap water and purified water, especiallly when it's room temperature. Tap water taste has like a plastic aftertaste. But I don't know if this would show up once it's been boiled...

Just wondering what most of you use to brew your beer when using extract and whether or not it makes a difference in the beer. This would include city tap water, store bought filtered water or spring water, or home filtered water. Personally, I've alsways either used store bought spring water...

I tried a 6-pack of this about 2 months ago for the first time. This beer was so different from the usual IPA that at first it was like crap to me, thinking it was just overpriced b/c it can from NY or whatever. But after my second or third one (not the same night), I really began to acquire a...

If you had a beer that had settled and you were about to force carb, would it help to first pour out a beer or so from the bottom to get the sediment out from bottome before you shake it? Or does the sediment sit too low in the bottom and won't get poured out?

I just recently got my first kegerator and put my latest IPA batch in the corny keg the other day. I've read all different forums and even my homebrewing books but I have a few questions I would like to get comments on and see what more experienced brewers think. I wanted to dry hop my...

Nothing spectacular here, but I'm excited to be able to keg my own home brew now. Here's a couple of pics of my kegerator. Also ordered a second corny keg last night so I can brew a second batch to have a continuous flow of homebrew on tap from now on. Cheers

That sounds interesting. If I added the corn sugar at flameout, should I reduce the LME by the same amount of corn sugar I am adding? Also, I've tried dry hopping maybe 3 times so far, and for this batch I used 2 ounces of hops, letting them sit for about 7 days after the batch had fermented...

Why does it make a difference to steep small?

Although it would be nice if my wife could appreciate the hop goodness that my brews deliver, I think it's better for me that I get to drink them all myself. I have turned her on to a good white wheat beer, but I'm going to make a whole 5 gallon batch of that stuff for her to have one every 2...

When I first started venturing away from the high life 40's after my early day's in college, I really liked the darker stouts and brown ales, and hated the pale ales and IPA's. Now, I can't get enough of the bitter goodness. I wouldn't say I like every IPA or Double IPA that I try, and even...