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im gonna need another fridge.

I know enough microbiology to know that yeast go into an exponential growth phase at a certain point. So, it seems to me that as long as there is enough oxygen etc. that it shouldn't matter whether you start with one organism, or 1 billion. Assuming that the one survives of course. The food...

I don't understand why the amount of yeast pitched matters. Besides the speed that it will multiply. Doesn't it get to the same point no matter what? :drunk:

If you bottle your beer. Do you keep any long term? Or do you have to use it relatively fast to get good taste?

sorry about the two threads. I tried to fix a typo and accidentally reposted.

I put my beer in the fermenter 11 days ago and the yeast are basically done (no more bubbling). The Krausen has gone back into the beer. I am now waiting for it to clear, this is my first brew btw :ban:. I am wondering how clear it is going to get? At this point when I shine a flashlight into...

I put my beer in the fermenter 11 days ago and the yeast are basically done (no more bubbling). The Krausen has gone back into the beer. I am now waiting for it to clear, this is my first brew btw :ban:. I am wondering how clear it is going to get? At this point when I shine a flashlight into...

For all-grain. Or, if you use it for anything else, what else? :mug:

What is Jamil's book called?

from what I know about yeast you should technically need only 1. I think all that could be effected is the amount of time it takes to get to the FG. I don't think it will end up at a different point.

my recipe said to use only half of the tablet, is that normal? why not use the whole thing?

I put it in my first batch but, to help with clarity apparently. But, what is it?

are there books on brewing IPAs?

I have the Joy of Homebrewing but I want something more in depth, and up to date.:drunk:

So the Krausen will go away?

This is my first brew, I have it in the glass carboy 1 week in. the co2 release valve is bubbling once every 15 seconds or so. It is still cloudy although the yeast bits are getting smaller and smaller. I am wondering if it will get clear. I am planning on leaving in the carboy one more week and...

where do you get the hop plant from to start?

I keep seeing this when i am looking at different extracts.

so, does 120L mean really dark? or really light?