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Give it a go, what's the worst that could happen? ;) Probably just Krausen. I'd imagine on a stir plate for 2 days it would have fermented. Might wanna let it get up to room temp before you toss it in though. You never did say if you used hops or not. If it's a healthy batch of yeast, it...

If you used hops in your starter you could hope it was that. Did it finish before you refrigerated it?

http://www.facebook.com/groups/127599758867/

I just bookmarked this site. I've never seen better prices.

Well, mine ended up quite a bit darker than 18 SRM I'd say closer to 30ish. quite malty, aroma of... mostly chocolate and coffee... nice dry, and almost bitter finish. But I wouldn't say hoppy by any means, well, I guess I wouldn't say overly hoppy. It has a nice rounded profile I'd say. I think...

So.. I brewed this the weekend after St. Patty's and it's been sitting in the fermenter since :) Finally got it kegged tonight and noticed that it is really brown yellowish. I suppose along the lines of amber colored (yes I read that it's supposed to be amber colored). However, I didn't see any...

Honestly, the best thing about a starter is it gets your yeast ready, a starter is never a terrible idea. Honestly that's only showing about a 1.023 gravity, and you're pitching enough yeast for a 5 gallon batch. That's not going to be enough to be called a starter. That's more of a midnight...

Thought I'd throw an update on here for anyone who's happening upon this dead thread. The mini kegs were kind of neat for a while, but what happened is I had a hefewiezen that didn't completely ferment in 2 weeks, and I put it right in the kegs. Well, 2 weeks later 1 of the kegs had expanded to...

I know a few in Salt Lake... http://iam.homebrewtalk.com/MSweat Is one of them, uh.... I think most of the people at the Beer Nut brew. Talk to them I'm sure they can help ya out. Salt Lake Valley should be a bit easier to find homebrewers in.

LOL. That's kinda humorous.

I've had it once. I think I learned to be careful with the amount of soap that I use with the equipment. Dishsoap takes quite a rinsing to come all of the way clean.

dp692001, I also need a conical fermenter..... And a mashpaddle, and some more HBT glasses! Two of mine have broken.

Sweet. There was also a thread going on at TxBrew's new forum: http://www.cityprofile.com/forum/utah/brewing-your-own-beer-2631/index2.html#post33007 Maybe I'll find some peoples.

The LHBS here is in Salt Lake. Yeah, I've posted many events and such, asked around a lot. There are a few people that I know who already brew here, and a few more that are interested in starting. But, I'm interested in finding more so that the ones that I do know and the others can.... well, ya...

:)

Anyways, I started a Facebook Home brewing group with the hopes of finding some of the brewers in or around Richfield Utah. So far it's been pretty lame. I know of a handful, and I know there are more out there. Maybe there are some on the forum. I'd really like to find a group of individuals...

It just wasn't working for a minute. I have no idea why

Is it broken?

Hmm... you might not want to wash the yeast from that batch. I'm not sure if it would carry over or not. Yes, that's just trub (hops, tired yeast, and other protiens from your batch)

yeah, I found that chart. It's saying about 8 lbs. Which still gives me a massive amount of foam. I think the problem is being caused by the fluctuating temperature out on my balcony. during the day it's 60f outside and the fridge will stay pretty consistently around 40f. But at night it's...