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"The you can easily pour off about 3/4s of the clear liquid when making a starter." Do you pour this off and use the remainder in the starter? Or do you use the 3/4s as the starter? I have saved yeast in the past by not using all of my prepared starter and then making a smaller starter. I saved...

"The you can easily pour off about 3/4s of the clear liquid when making a starter." Do you pour this off and use the remainder in the starter? Or do you use the 3/4s as the starter? I have saved yeast in the past by not using all of my prepared starter and then making a smaller starter. I saved...

outta my carbibble

Seriously, right!! Even if the question was why is there yeast trub at the bottom of the fermenter, it's still a dumb question. I laughed in disgust at a couple of the questions asked (ex: difference between a lager and ale - especially when he explicitly stated the difference in the...

Wow...not really what I thought it was going to be. This was much more of a superficial look at brewing beer. There was no real "in-depth" look at the chemical processes that occur during the brewing process. Too bad...but it was cool that the ACS put on a webinar specifically on brewing beer!

Made 10 more gallons over the summer! 15092 + 10 = 15102

I live in AK and during the winter I am unable to brew a "non-explosive" ale due to low fermentation temps in the house. I've had enough and would like to build a fermentation chamber that will at least keep the beer at ale levels, and preferably one that would allow me to lager in the summer as...

Hey, fellow Anchorage brewer here. Do you think this would work for fermenting ales in an unheated shed during the winter? I really hate being boxed into lagers only during the winter due to the low temps in a poorly heated house. Thanks!

We've been having some overcarbonation issues and have explored many possible reasons for the excessive carbonation. However, one issue we haven't really looked into is that perhaps we are overfilling our bottles. Would this possibly contribute to overcarbonation? Everything I've ever read...

I've made 5 gallons. So that's 10,588 gallons!!!

One is 3 weeks old and the other's been lagering for about a month now

I'm pretty new to kegging so if this is a stupid question, then please just tell me. My brewing partner and I would like to have a couple of kegs at a party this coming weekend. However, we would also like to be able to have some bottles of our possibly damn good brew. So my question is...

Thanks for the info - this should help. Do you have a link to the temperature calculations? or know them off the top of your head?

For those of you that use a stainless steel mashtun, do you have problems with the mash temp going berserk? or do you have difficulty maintaining the desired temp? If you have had these problems and have ideas to right the situation, could pass them along? Any input would be greatly...

Great! Thanks for the information! I'm on it!:fro:

My co-brewer wants to make a porter with a lager yeast. All of the porter recipes I've seen call for an ale yeast. Can we easily switch the yeast without worrying about it "messing up" the beer?

Hahahaha no. I'm getting them straight from the fridge.

Cool, thanks for the advice! I'll check that out

We use Dried Malt Extract and use 1.25 C. of it, as recommended. The bottles stay in the house at "room temperature".

My friend and I have been brewing bottles that are way too overcarbonated. We add the correct amount of corn sugar/dried malt extract (to the whole batch not per bottle). The temperature is within the range. We let the beer sit in the primary for 1 week before transferring to the secondary, and...