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So...as a converted wine maker, who's had to toss batches before, my beer making adventures have always used yeast starters. However, the recommendation seems to be around here to pitch dry yeast into the cooled wort, and its a "waste of time" to bother with yeast starters. I gave it a try...

I just read a post about someone's first brew, and someone recommended serving at 41 from a room temp glass, which is interesting. Having tackled a first (and slightly young 3 weeks primary/1 week bottled) beer this last weekend (I know, wait three weeks in bottle- I set half aside as off...

So, I return from the LHBS with a bag of grain and yeast. Gonna take a whack at an AG, and my first kit is in the bottle a week. Let it age 3, going to let it age 3 in the bottle. A test of extreme patience. Brother in law is here, their power is out. Questions start about the box I...

<--Noob. Winemaker for years, moving on to something better. More room to experiment, can drink it sooner. I have a BB kit in the primary now. Used partial boil for that. I bought an Irish Stout BB kit, but also hooked up with a new Turkey Fryer that will be christened today for the next...