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First off, I get that making a starter is not that big of a hassle. What I have a little confusion on is if the only real benefit of them is to increase the amount of yeast pitched into the wort. Let's say that you wash some yeast from a batch and get 5 mason jars, each of which could be used...

I've been doing AG for a while, but my most recent brew (an IPA) was my first since the weather started cooling down a bit. It was great for chilling, but I did notice that during the end of my mash my temps dropped into the mid 140s. Flash forward to the end of ferment and the gravity went from...

Firstly, there is no way I would still be brewing if it weren't for the wealth of information I've gotten from this forum. That said... I've got to quit searching for information about yeasts after I've pitched them. Just like with WebMD you are only about 3 clicks away from being doomed...

I got really lucky on my kegging gear. I had brewed and bottled about 5 batches before I had an epiphany; my dad worked for Pepsi back in the '70s and I suddenly remembered that I grew up with a commercial soda fountain in my house. When I asked pops about it before going home for a visit this...

For my third brew I decided to dry a small AG Irish Red. I was nervous beforehand about the mashing/sparging, having never done it before, but that part went well. I had never done a full boil before. Turns out my stove was not hot enough to get a solid rolling boil on so much wort and my sink...

My second batch is in the fermenter, a session ipa. My first was a 5 gallon, this one I just did 3. Do smaller batches (and/or sessions) require shorter ferment times because there are less consumable sugars? Cheers, Mark

First post, having just bottled my first brew last week. Just wanted to thank all of you experienced brewers for taking the time to answer the same questions over and over again for us rookies. I read a home brewing book before getting started, but it was really this forum that kept me from...