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How long will yeast starter last in the fridge? I've been interested in slanting and what i've gathered is essentially one makes a starter, innoculates a slant and then uses a slant to make a starter (or a starter for a starter) when needed. What is the significance of the slant instead of just...

Hey, I recently brewed an IPA with the following grain amounts: 11.5 Pale Ale Malt 1 Crystal 15L .75 Munich Light .75 Carapils .25 Wheat and got a post-boil OG of 1.042. Preboil volume was 6.5 gallons, mashed @154 for 1 hour with 1.5 qts/gal. Batch sparged with 3 gallons @ 180. I used...

So, I'm going to attempt to keg some ginger-ale tomorrow. I do not have the ability to stabilize my keg temperature below room temperature. I'm curious about how much time is needed at room temperature (65-70) to either force carbonate (30 psi) or more patiently carbonate (12 psi). I'm shooting...

I used 1.5 quarts per pound of grain yesterday for a blonde ale. I've read that most use between 1 and 1.25 qts per pound and it got me wondering whether its possible to use too much water for mashing. Does anyone know if it is possible to use too much water (e.g detrimental) to mash, and if...

I'm just wondering in general, if after a cold crash (to the point of needing to re-pitch to bottle) can you mix in some settled yeast from the cold crash to do the job instead? Just wondering if one could siphon up some sediment instead of re-pitching.

Hello, I started a batch of beer yesterday, 1/16/14, and it appears to have stopped fermenting. I used Windsor British style beer yeast (top fermenting). My batch is in a glass carboy. OG of 1.062. The batch started to foam through my airlock around 4:30 this morning so I gave the batch a...