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Thanks guys - this helps a lot. I can follow the directions of a recipe, but I like to know why everything does what it does, and some of the definitions seem contradictory. So it can make alcohol without O2 deprivation, but prefers to multiply under those conditions, and then we (for lack of...

I swear I've looked for this but still perplexed. Needless to say, I'm very green. Now, I've read a number of places that 70% of the alcohol is made in the first 3-5 days. So... first there's the aerobic fermentation, (also called primary?) where we mix it up to get the O2 in so the yeast can...

Shooter - thanks so much - this really helps. But if Campden doesn't kill yeast, why wait the 24 hours before pitching?

Thanks guys - I'm just following the recipes, and I figure they know what they're talking about, but I like to know why things work. And how often do you add campden? Every racking? Every other? Thanks

I'm new to this, and have searched but found no answer. Apparently I'm the only one asking, so it's probably an easy question, but here goes: We throw a Campden tablet/gallon in primary to kill off wild yeast. We wait 24 hours before pitching so it doesn't kill the 'good' yeast. Got it. Then...