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Ok, life has been busy lately, and the starter I made back in december to do my first lager has been sitting in the back of my fridge ever since. Would there be a problem with just decanting off the liquid and adding some new starter wort to step up the yeast counts? i cant get yeast locally...

Well life has been in the may a lot lately and i really haven't brewed in a long time. I had saved some washed yeast from my last batch in probably February that's still sitting in thwarting back of my fridge. I followed the yeast washing procedure off hbt. I realize that at his point...

seems like this has been a consistent problem since i started brewing. i have used different recipes, different yeasts, sometimes in the basement, sometimes in a 2 stage controlled fermentation fridge. i always end up right around 1.020 on all my beers. i have made a pale ale, porters...

my last batch this weekend, i noticed about halfway through the mash a burning smell in my kettle. i do a eBIAB. i figured at that point the element seemed to be heating fine, and everything else was normal, so carry on and see what happens. after i transferred and started cleaning up i...

ok, so i have a deep freeze and a fridge available. i am thinking one should be a kegerator and one should be a fermentation chamber. but does it matter which one becomes what? should i use the deep freeze as a kegerator for serving and ferment in the fridge? any thoughts? thanks, nick

well, it looks as if i will be moving in the near future, and i am thinking a little about how i want to incorporate brewing into my future garage. depending on where we end up, there may be natural gas available. so my real question is this. should i stay electric, or go to natural gas...

well i got my first ag brew, BM's oktoberfast, into the keg saturday morning. i did biab, and it went off pretty smoothly. the gravity sample was delicious. 1.014 at transfer. i'll let it set in the keg until on of the active kegs kicks to make room in the fridge. thats pretty much all, it...

well i attempted a deception cream stout about 3 weeks ago, but i had a few odd issues. my ingredients were a little old, probably sat in the fridge and the hops in the freezer for 6 months or so. just got busy. the starter sat in the fridge sealed up for a long cold crash for about 2 months...

I would like to find some slim 1/4 kegs to use as fermenters, but i can't seem to find them anywhere. i am looking to get them legally, not just fafiling to return the keg. i will be in the denver area, so i could pick one up there in a couple weeks, if i can find one. anyone have any leads...

Have any of you guys used the faucets that mount right on the disconnect for a corny? i am wondering if they are alright or kinda junky. i think that would be handy, no holes in the fridge that way, but after reading about line length problems, that looks like you may end up with massive foam...

well, its been about 4 weeks and my cream stout kit from midwest is still sitting at about 1.038, i wonder if now would be a good time to repitch. i did this with my first attempt at washing yeast, but i did a starter and it seemed like it was fine. it tastes too sweet still, but not terrible...

i may have a line on some ball lock 5 gallon kegs, just wanted to put out a feeler and see if people would need some. they're $20 each plus shipping. i'm not entirely certain how many i can get a hold of yet, but if theres a lot of interest i will try to get as many as possible, if not then...

ok, i am about to bottle batch #2, an oatmeal stout kit from midwest. I am thinking that the standard 5 oz of priming sugar might be a bit more than i want, so i will probably only add about 3/4 of that. Now i am wondering about adding say coffee or vanilla or something to half or so of the...

how much would it impact the gravity if i sample from about 1" above the trub as compared to sampling off the top? i just sampled off the racking port on my better bottle, and i got 1.020, just curious if i got much of the trub or anything in there that would cause it to read higher than it...

alright, i really dont think i'm just losing it here, but it seems like there is a difference in the same batch of beer between the 12 and 22 oz bottles. its consistently having more "bite", like maybe bitterness, from the 22s than the 12s. thought it might just be variance from bottle to...

i pitched my yeast this morning, and now that i have a better bottle, i can see that the yeast is in a layer at the bottom of the carboy. there are a few bubbles on the surface of the beer, but just a few. is this normal? i thought it was all supposed to be suspended and eating sugars? any...

okay, what do i do now. i am brewing batch 2 as we speak, and i am at about 6 gal at 20 min into the boil. lost about a quart then, which means i'll still be at least about 5.5 gal at the end of the boil. should i just figure i got a little more beer and take it, or boil the extra 45- 60 min...

okay, i have been thinking about this a few days now, but i am not sure its a good idea yet. i am planning out a brewery setup similar to the simple brewery on here, using two ss pots. my thought was why not put the ic copper coils in the boil kettle permanently mounted through bulkhead...

i am getting ready to brew batch 2 soon, and i picked up a 6 gal better bottle to use as my primary this time instead of the bucket. just wondering how far off the bottom you guys would recommend setting the spigot pickup from the bottom, so i dont end up in the trub, but i done leave half a...

ok, so i understand the bottle carbing issue, but i have a question regarding the aging of the beer. i have been trying a bottle every few days now, starting at the two week mark to get a feel for how the beer matures. if it reaches a carb level that i am happy with, should i just put...