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I pitched dry US-05 into 60 degree wort and it hasn't taken off in 24 hours. Are the yeast still sleeping? Should I heat up the bucket to kick start it? I stirred it to make sure the yeast didn't all sink to the bottom.

I kegged, cooled, and carbed a hefeweizen, 25 psi on 15ft of hose, it poured great from tap but tasted thin, so I added some maltodextrin dissolved in boiled water. I shook the keg to mix and put back on gas and let set for three days in kegerator. Now all I am getting is foam from tap...

Anyone ever see something like this, a guy is selling his setup on CL and this was one of the pictures. It confused me at first then I realized it looks like he can see his gravity during transfer from cooler to boil kettle to know when to stop sparging or during boil kettle to fermenter.

I am thinking of taking a vial of yeast and making a large starter than only using half of it and refrigerating the other half so I can make another large starter for another batch then save and refrigerate half again. I will always have a jar of yeast that has been unused and ready to be thrown...

**Just venting since my friends don't make beer** I have come to the conclusion that I have stressed my WLP300 yeast too much and I'm getting some really off flavors, buttery and well as some acidic flavors. I am dumping a red hefe ale that was bottled and a hefe that is still in the...

I made an American Cherry Wheat beer for the wife and while bottling started adding cherry extract, 3oz. After it carbed and was chilled the cherry flavor has almost vanished and the Sorachi Ace hop flavor and aroma are coming through, not complaining about that :) nice subtle hint of lemon...

I transported a kegerator on its right side, left side in the picture. Since the compressor is on the top is there any issue with just standing it up and letting it set for 24 hours? If oil is in the tubing how does standing it up for 24 hours work since it is not draining down to the...

I am going to look at a kegerator and was wondering if I should have them plug it into to make sure that it gets cold or should I plug it in when I get there and make sure the compressor turns on and isn't making any funny noises? If I do go with plugging it in while there, how long will it...

I had a batch of WLP300 that I harvested from my last hefe and dumped it into a cider. I have read that simple sugars make yeast sluggish, is there a way to re-energize the yeast and build a starter from my WLP300 cider trub?