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When we use liquid yeast we always talk about oxegenation so that the yeast can multiply. But when we use dry yeast we say there is no need to add oxygen to the wort. Why is this? Do we not need for the dry yeast to multiply? Does the dry yeast multiply?

I brewed a SMaSH last Saturday 100% 2 row. 5 gallon batch with US-05 yeast. Pitched at 62 degrees and had an active krausen by Sunday morning. I set my chamber at 67 degrees and allowed the beer to creep up to that level which it hit on Monday. Here I am now on Saturday again, and I still have...

After happening across a thread recently about lining the fermentation bucket with a plastic bag, I got to thinking about the benefits. I have long been unhappy about the fact that I have a slight color to the plastic bucket, and a very slight odor. So I bought a box of very large turkey...

It was Friday night. The start of a nice weekend, and I decided to transfer my beer to kegs. I knew that one of those kegs had a bad seal on the output post and under pressure my beer would spray out. I had a keg that recently went empty and I figured I would use that post on the keg I was about...

When I ferment, I keep my buckets in a temperature controlled chest freezer. But after the first week, I take the bucket out and let it sit in the basement so I can get my keg back in the cold. Is there any issue with having either the keg getting warm in the 85 degree basement, or having the...

When I carbonate, I do so at cold temperatures since CO2 dissolves in liquids better at cold temps. But if I am carbonating a stout that will be served at a warmer temperature , do I follow the carbonation chart for the cold temperature and then bottle (from the keg) at cold? I assume that we...

I am preparing to dry hop my beer and was considering dumping the hops right into the beer without any bag. I am just wondering though, how do I transfer to keg in a week without getting a bunch of hop debris into the keg?

The title says it all. My feeling is that I cannot, but I just wanted to seek verification.

Tried something crazy over the weekend. I measured out a pound of 2 row, crushed it, and mashed it at 154 F for 30 minutes in a quart of water in a small pot. Then I turned on the heat and boiled it all for 2 hours until I had a very thick porridge. I added butter, scooped out a bowl full, added...

It's been many many years since I was in a position to go to the beer distributor and get a keg, but looking back it makes me think. I seem to remember that there was a pump that you would use to keep pressure so that the beer would continue to flow. Now that I brew, and we are always talking...

Took the day off today because it's baseball opening day, and this is my tradition. I do it every year. I take the day and watch the Mets first game and I celebrate spring. Today I also decided to wake up early and brew an Irish Red. As I was finishing up, my wort was cooled and I was...

I have now been brewing for almost 3 years, and this hobby has sucked a lot of cash out of my pocket. I think that at this point I am probably paying 6 bucks a beer when I consider all that I have put into it. I can't get that money back, but regardless, I have started to take a look at what I...

Here's just a crazy idea I have had and will be putting into action when the weather decides to cooperate. I understand the perils associated with this so no need to try and talk me out of it. I am awaiting a large snow event here on Long Island, New York. Hardly a year goes by where we don't...

I just kegged an Oktoberfest last night. It is now in my garage hooked up to the gas to carbonate. The temperature in the garage right now is around 40 and will swing over the next week between 28 and 45. That is really not my big concern,although I will expect that some will question allowing...

I have decided that this year I am going to buy a 50 pound sack (or 2) of base malt and just make beer from that one malt. I will make SMaSH beers all year, changing only the hops and the yeast. I hope this will be a banner year for my learning process. So I am open to ideas as to the malt to...

It's Dec 30 and I am brewing an Oktoberfest. I am having a party here tomorrow and my fridge is full with 2 kegs that need to stay cold. So I cannot place the beer in the fridge for temp control until Sunday morning (or afternoon depending on my condition). Is it OK to have the wort sitting for...

Made my first lager. I fermented at 52 deg F for 2 weeks. Brought it up to 63 for a week. Then I put it in the chest freezer and brought it down to 35 overnight. Now I am reading about people bring it down a few degrees per day. Did I screw that up? What will be the impact of chilling too fast?

For those who have a mill, do you feel it's worth it? I buy my grains from the local shop and they will mill them for me. Will the amount that I save buying bulk grains really make up for the cost of the mill? Is the savings really big enough to warrant it? Are there other advantages of having...

I brewed my first oktoberfest this past weekend. It was also my first lager. I usually have a low efficiency so I added 2 pounds of pilsner malt to my recipe. That was likely too much. Additionally I think I did a pretty efficient mash for some reason this time. I came out with a 1.080 OG. I am...

Hello. 2 years plus brewer here. I was on the Northern Brewer forum but I am branching out now. Hope to share and learn.