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I am going to be washing and reusing my yeast from my next batch. Iv seen the post where people stored the yeast in mason jars. I was wondering when I make a starter how many mason jars worth of yeast should I use and how long does the yeast in the jars stay good for?

I added some more right as soon as I saw it was low.

Thanks, that makes me happy.

I have an old ale that I'v been aging since January, I looked at the air lock last night and most of the vodka had evaporated, there was only about a 1/4" left. Do you think the beer will be no good due to possible oxidation, or could this lead to infection.

I wanted to be able to mellow out the banana and clove, plus I like to experiment.

I was thinking about making a hefe and mixing white labs Bavarian and American hefe yeast. Any thoughts?

Have 8oz of Zythos, 6oz of Simcoe and 5oz of Cascade what should I make?

Thanks

What brand of amaretto did you use and what size of bottle was it?

I am making my second batch of Edworts apfelwein, I was thinking of adding one capsule of the white labs yeast nutrient and was wondering if this was necessary.

Am new to cider making and just made 2 batches of apfelwein and wanted to back sweeten on of the batches. I was wondering how I go about doing so.

Honey wheat or a honey pale

I think I'm going to split my batch 3 ways, I'm going to try the amaretto, the extract and just leaving it as is.

If you add the amaretto let me know how it turns out.

I like the idea of a coffee stout with the lactose

I was thinking of adding amaretto to a oatmeal stout or a porter recipe, any thoughts?

Old ale 16lbs Marris otter 1lbs flaked oats 12oz crystal 75 6oz special B 2oz chocolate malt 8oz dark candi syrup @15min 2oz northern brewer @60 1.5oz Kent Golding @40 .5oz Kent Golding @2 Yeast wlp002 Ferment for 3 weeks in primary then rack to secondary and age for 1 year with medium toast...

What temp do you start fermentation at?

I am new to lagers and I'm brewing an Oktoberfest pretty soon. I was wondering if a 2L starter with one vial of yeast (or do I need 2) with a stir plate would be enough. The OG should be 1.060-1.062,

Iv never made labels before but have wanted to for a while. I have photo shop elements and was wondering if anyone has used that program for making labels. If so do you have any tips or a different program to use. Thanks