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This is the next thing I'm going to brew in a few weeks. The recipe calls for us-05 and according to mrmalty about .7 pack for a 5 gallon batch or 1.6 based on the 11.5 gallon batch size from the original recipe. And I missed the point of the question... It's dry yeast so I would (will) just...

You probably don't need to boil 30 min, just long enough to make sure there's nothing living in it. I think the last starter I made I boiled for 5 min.

I made mine from cpvc but it kinda sucks because I designed it poorly. I used it once but because of it's design, it wouldn't stay on top of the MLT. Cpvc is for potable (drinking water), regular pvc is for drains.

I'm very very far from even being considered experienced (15 batches or so total) but from your original post, what came to my mind would be hot-side aeration (which may or may not actually exist) when you're chilling. If you're stirring hard enough to be putting air into your wort and creating...

Hydrometer - for all of my gravity readings, I pulled a sample, dropped my thermometer in it and let it sit for a minute. I wrote that number down, pulled out the thermometer then dropped the hydrometer in, spun it 3 times and wrote the reading down. Both numbers were written down exactly as...

And since there are no replies yet and I don't want to start a new thread... For the small beer, I didn't run any numbers to figure out how to hop it... I just added the small bits I had laying around. After putting my quantities into the BF calculator, it says the beer will be in the 190 IBU...

Saturday I brewed my third all grain batch, the Double-W Stout from the recipe section. I put my numbers into the Brewer's Friend calculator to find out my efficiencies but wanted to see if someone could double check me. To make things a little more complicated, after collecting enough wort for...

Finally got around to taking some pictures. Here it is on the floor in my workout/fermenting room.

Thanks for the quick replies, that's great to know. I definitely wasn't expecting that, I was expecting more of an invisible layer of magic, but brown and black is fine with me.

Quick version: Will this be ok to brew with? Longer version: I boiled 7.5 gallons of water on Saturday in a new aluminum pot to build up the oxide layer and find out my boil off rate. At the end of the 1.5 hours (35ish to get to boil, 60 at full boil) the inside where the water was is now...

I finally have time to post a follow up, so here we go. Brew day was a success in that I will have made beer, although there were several issues. Issue 1: Mashed at 153 instead of 152 Issue 2: Did not account for absorption, so I did not prepare enough sparge water. I ended up having to...

I'm preparing to do my first AG batch tomorrow and want to be sure I don't forget anything. I've brewed about 10 extract batches but haven't brewed anything since May, and never AG. I'm doing a simple smash with M.O. grain, hops (don't remember which), and yeast I've already made a starter...

I made what's probably a similar beer (trying to do a Sam Adams summer clone, all extract) with notty on 5/9. Checked gravity last night because I will probably bottle Saturday and it was at 1.008. I used about a 1L starter (from washed yeast) and had it in my closet around 60-65 for 3 days...

Thanks a lot for the reply! I'm glad you mentioned the part about the ginger. I'm not a fan of ginger and would be pretty mad if it was the dominant flavor. I also thought the "Allspice Berries" were supposed to be two separate ingredients (d'oh). I didn't know the whole spice was called a berry.

Quick update for me. I got the thermometer from the original post and while making a starter last night, I put the probe in the boiling water (only water at that point) and after about a minute or so, it stayed between 211.6 and 212.6. I think this should work out well. I put the thermometer I...

So I came across this link in a post by Lazersgopewpew (thank you for that). According to this page, the amounts I should use would be: .2oz Cardamom ? Black Peppercorns 4 sticks Cinnamon sticks 6oz Ginger .2oz Allspice ? Berries .1oz...

I currently have a batch of the Campfire Cookie recipe found here in primary. It has been in there a little over a week and I will probably give it a total of four weeks before it goes to the secondary with the spices. My problem is that there are no quantities given for any of the secondary...

I am still very new and am in no way an expert but I have read quite a few threads stating that by pitching in the same volume of wort, you won't really be doubling the cell count. For a better explanation, check out the thread below, especially posts 3 and 8...

Thanks for posting this. I'm going to be doing my first all grain brew in the next few weeks and have been looking for a reasonably priced waterproof thermometer. Since 5 or so of the reviews are from brewers, I decided to buy one. The only experience I have is with a normal grocery store...

Thanks for the replies. I know a good thermometer would be pretty important for mashing so I did a little research here on HBT. It seems like the thermapen is about the only thermometer that more than one or two people agree to be the best. Unfortunately it isn't sold through Amazon, so for now...