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Hey all, Has anybody ever done this? I'm thinking about experimenting with Sugar Beer. In other words, the recipe look like this: 7lbs dextrose Yeast. What would happen? What yeast should I use? Thoughts?

Ok, I had a thought: I buy a lot of california V ale yeast. I'm making an IPA and a blonde ale -- both call for California V. When one makes a yeast starter, one is feeding the yeast and the yeast are multiplying. Can I use this principle to make my own yeast and never have to buy...

So we all know Irish Stouts are best on nitro, but what else? I was recently in Utah and had an Irish Red on nitro at Squatters brew pub. Wow! I'm curious to see what other beers would be delicious with the super creamed up effect of nitro/beergas. Cheers, -T

Hey all, It's tuesday night and I just kegged a cream ale. I need it as presentable and carbed as possible before Friday evening. Any suggestions? Thanks!

User name: mugwump3

No worries. :) So, I warmed it up, got it into a room with a stable temperature, re-pitched with s05 and it's working out great. SG went down to 1017 after two days! wooohooo! Will probably let it sit for a week and then see whats up. Thanks all!

Awesome. Thanks for the info. Any danger in re-pitching?

I have an English bitter that got stuck. SG: 1035. Currently: 1017 and holding there for 12 days. Used White Labs California Ale yeast. It's in a room that varies between 60-72 degrees. Yesterday, I tried to give it a little shaky whirl. Nothing changed. So, what should I do? Can...

So, should I simply warm up the carboys, or should I buy a packet of s-05 and toss it in? or both?

Thanks elkdog, It's a pleasure to be here! I used Whitelabs California V. I'm going to do my homework on re-pitching. I've got an english bitter that's SG 1035, and now only 1020 after 15 days in the primary, and 10 days in the clarifying. Also, lesson for everybody: I've brewed...

Hey all, exactly 21 days ago I brewed an Amber ale from 6lbs of Alexander's Munich Malt extract, and chocolate malt, british brystal, and crystal grains. It fermented at a changing T from 50-65 degrees (house is cold and draft unfortunately.) 10 days ago the thing had a rank sulfur...