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So I'm fairly new to the kegging world and have a tough question. So I just kegged an Abbey style ale last night, I pressurized the keg at 30psi and left it in the keezer over night at 36 deg. This is what I am wondering: 1. Should I condition the keg in the fridge or out of the fridge in...

So I just brewed a high gravity red ale and for the first time reused yeast I had collected from a previous batch. I collected the yeast after secondary, and did not wash it in any way. I used a yeast starter and had solid fermentation with in 6 hours and high krausen early the second day...

So I'm brewing my first lager, and it has been sitting in my fridge lagering for about 3 weeks now. The air lock is still slowly bubbling about 1 minute between bubbles. Now I know the most accurate way to know when fermentation is complete is to take successive gravity readings until there is...

So I have just saved my first batch of yeast. Pretty simple and all, but I don't know how to tell how many yeast cells I have saved. I am still pretty new to brewing and have been reading the importants of yeast. To my understanding most ales need about 100 million yeast cells and lagers need...