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So this is a RIS that has been in primary for two weeks it reached gravity and fully attenuated. I racked to a secondary to start oak aging with american oak cubes that had soaked in bourbon for two weeks. The brew developed Acetaldehyde so I was just going to watch it and see if it would age...

Yea they were the same date. And yes I'm just shaking for about a minute to two minutes ever 30 mins to an hour.

The starter is about 1700ml and the best by date was April 23. The yeast was previously in the fridge. Idk the OG. Would a yeast activator be a good idea?

Alright so I have made one successful starter before and I have making my second one about 8 hours ago. I had some questions, so I used sparking amber DME and before I pitched my yeast it seemed like a hazy substance of the malt was settling at the bottom of the flask. Can this happen? Last...

Alright so I made a blow off and it's working great but I had some questions. So the krausen is coming through the blow off which I would assume is normal but is some times a small amount a liquid makes it's way into the tube. The blow off tube isn't submerged within the fermenter or...

I went out for about three hours and came back to this.

Krauson is also appearing when shaken so I assume that should indicate the yeast is feeding, but I don't want to jump to conclusions

Alright so I made a stepped starter with some new DME and cooled it I about 60f before adding it to the decanted starter that was about 38-40f. The yeast is starting to break up and dissolve again but activity seems sluggish. I understand at colder temps yeast isn't as active. But I'm just...

Alright so the vial has May 14 as the date and four months earlier is Feb 14. The recipe says it will yield about 6 gals. This was the results of mr. Malty when I put that in. I am shaking intermittently. Am I missing something?

I did not do a stir plate I'm just intermittently shaking and no I didn't know that about the white labs dates. I ended up just making a starter with one cup DME and 1500 ml of wort. I calculated this by looking at some charts on white labs website. Think it will be ok?

Hey so I made a trippel recipe and I wanted to put a little twist on it so I chose some out of the ordinary hops. So I want to do a 60 min boil and do 1 oz horizon hops at 60min for bitter 1 oz citra hops and 30 min for flavor 1 oz New Zealand pacific gem for the last 3-5 mins for aroma...

Hey so I'm finally doing my starter. I have a 2000ml starter flask and one vial of wlp5001 the California ale yeast. Me. Malty says that for a 6 gallon batch with one vial I need a starter of 2.99l which is way more than the flask holds. Am I missing something? The recipe says it will yield 6...

I have a recipe that I wrote up and I was interested in using pacific gem as an aroma hop for the last 5-10 mins of the boil. I understand that it has a high alpha and is normally used for bittering. Has anyone used PG as a last hop addition with good results? I have found some people that said...

I have a recipe that I wrote up and I was interested in using pacific gem as an aroma hop for the last 5-10 mins of the boil. I understand that it has a high alpha and is normally used for bittering. Has anyone used PG as a last hop addition with good results? I have found some people that said...

I started my cold crash today. I was going to put the gelatin in later tonight and give it 4 days. I will still be able to bottle condition after cold crashing right? I have read that there will be enough yeast to carbonate the brew in a bottle after cold crashing Sent from my iPhone using...

No I'm in CO but was just questioning because the fridge I was thinking of cold crashing it in is down some stairs and needs to be emptied out to make room. Sent from my iPhone using Home Brew

Do you need to cold crash to have gelatin filter the brew? Or could you add the gelatin mixture at room temp or about 70f then bottle condition and get the same clearing affects? Sent from my iPhone using Home Brew

What do you mean ou do the first 2/3rds then add the last 1/3rd for a few days? How fr into fermentation are you dry hopping? And is it ok to leave the dry hops on until you rack to bottles or keg? Sent from my iPhone using Home Brew

What about a double IPA? That is what I'm dry hopping Sent from my iPhone using Home Brew