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I just got done brewing a 3gal saison but the yeast starter, doesn't look ready yet. The yeast is Wyeast 3711, sat on the stirplate for 36 hours, put it in the fridge about 6 hours ago and only looks 1/2 clear. Can I wait till tomorrow to pitch the yeast? :confused:

Right now I have a stout going in my wine fridge but I have a 3gal carboy I would like to put to use. I won't be able to control the temps, so it would have to be a beer that can ferment at 75-80° (room temp in my house) without creating off/nasty flavors. I can't do the swamp cooler thing...

Recipe: Dark Owl Sweet Stout Brewer: Asst Brewer: Style: Sweet Stout TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.52 gal Post Boil Volume: 5.98 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.60 gal Estimated OG: 1.068 SG...

I use a 28 bottle Edgestar wine cooler as my fermentation chamber so I am limited to using a carboy that has a total measurement of 24" (including bung & airlock). Could someone that has a 6.5gal glass carboy please measure theirs as accurate as possible? Currently I use a 6.5gal ale pale but...

I'm starting to worry about what I am using with my first batch of mead. For nutrients I am using http://www.brewmasterswarehouse.com/product/3001316/yeast-nutrient-2oz and for DAP I am using http://www.amazon.com/gp/product/B0064H0MM4/?tag=skimlinks_replacement-20 . Did I choose the correct...

I just bottled my first batch of beer. OG was 1.083 and FG was 1.028. I bottled 4.5 gallons (45 bottles) with 115g of Dextrose. Will I have bottle bombs? I bottled 4 days ago.

I need some advice please. I have 20lbs of 2 row brewers malt and 5lbs of crystal 40L & 1/2 ounce each of columbus & east kent golding hops pellets. I want to make something else while my current batch is fermenting in my wine fridge. I won't be able to control the fermentation temps on this...