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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...

The mash pH was 6, which is high, but I've seen better results than this with mash pH above 7. Thermometer is good, crush was good. Perhaps I sparged too quickly or with too little water, but is that enough to drop efficiency by half?

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...

I don't have a fridge big enough to hold one of my kegs :( So I guess from reading charts, it appears that I would need to carb and hold at 27 psi at room temperature to maintain 2.4 volumes. If I chilled the keg to 40 degrees, I would need to also lower the psi back to 12. It also seems that...

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'm just curious, because I noticed a drop in efficiency with increase in mash water. I tried a stout at 1qt/lb @152 but only got a 1.056 ~70% efficiency. Then the blonde ale 1.5 qts/lb @150 and only got ~60% efficiency. Both were mashed an hour with same water. I was just wondering if there...

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.

Samples of beer batches I've made in clear bottles for visual. An Amber Lager and an IPA. (No the IPA is not a Corona!)

An album of batches I've made in clear bottles to show color and clarity etc.

I have used 1 oz. per gallon before, and it turned out fine. I do like a lot of hops though..

Its vessel temp. There are no bubbles at all :(

Temp is 71.5, it is a little high for the range suggested for fermentation, which is why it is curious to me, it should still be vigorous one would think. I will let it sit and check the gravity in a while.

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...