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I have a question that I am unclear on the answer to regarding stepping up a harvest from a bottle to make a 1.5 L starter that will contain 229B cells. After looking at previous posts on harvesting I am still unclear so I humbly seek the counsel of the group. Should I proceed like this...

After reading the advice I got in a prior thread I hooked it all up. The link (or image if it comes through) below shows how I have it hooked up. But, now I have another problem. Once I get everything hooked up I set my primary to 35psi. Pressure is going through the high side all the way...

I want to add another secondary regulator to my keg setup which currently is a dual gauge. A friend offered to sell me one but I'm not sure if it is a correct regulator. The label on the main housing reads "200PSI (1.38Mpa)". Any idea if that is appropriate for kegging and can handle the load...

I'm planning a brew that is scheduled to have a OG of around 1.078. I need to make a starter and will be using Wyeast 1762. Mr. Malty calls for a 3.42L starter. Here's the question: Can I just make a 3.42L batch right off the bat, or should I make a smaller starter and step it up? If...

Is this recipe anywhere on this forum or anywhere else? Having a bad search day and not finding it.

A local beer/wine shop near me just started carrying minimal homebrew items. One I had not seen before, or just never took notice, is spraymalt extract. Is that the same as DME?

Searching, but unable to find the answer to this. Are there any problems that I can expect if I fill my 5 gallon kegs with, say, 2.5 or 3 gallons of beer? Are the processes for carbonating the same as if I used 5 gallons of beer?

Trying to figure out what particular base malt I should use here. The recipe calls for pale wheat malt. My local shop has Briess Wheat and Briess White Wheat. Which one should I use?

On Friday I harvested yeast from three bottles of bells two hearted and began my first try at culturing. Started with 200ml water/20g DME. Two days later I stepped up to 400ml water/40g DME. Two days later stepped it up to 400ml water/80g DME. The experiment appears to be working. I had...

About to try a Bells Two Hearted and give harvesting the yeast from the bottle a stab. I read a few things about harvesting but never really saw anything that I thought was definitive about actual measurements that are appropriate to make a good starter. Based on a few things I saw here is...

I have seen repeated posts about people placing their brews in the fridge to slow down or stop carbonation from taking place and preventing bottle bombs, among other reasons. The specific question I have is once a brew is in the fridge, and presuming further carbonation stops, does the process...

I want to do an all grain version of a stout recipe that I have seen and two of the ingredients are in extract form: - 5 lbs Briess Light DME - 32 oz. Belgian D2 Syrup What would be the grain version of those two items? Thanks in advance.

A while back I brewed up a porter and went through the following routine: -Four weeks in the bottle...no carb. -Shook up and brought to warmer room (72) for three weeks...no carb. -Shook up and added Coopers drops to each bottle and three weeks later...no improvement. My guess is the...

I recently brewed a recipe that called for an OG 1.073 and FG of 1.018. After seven days of fermentation it is at 1.014. I expect it to drop a point or two more. What are the effects of overshooting final gravity, other than having more alcohol?

Normally I make a 1 qt starter using 1/2 cup DME. This time I will be making a 1800 ml starter. What is the best amount of DME to use for this? Thanks.

I will be brewing a DFH 60 clone and the grain bill calls for 13 lb pale 2 row and 6 oz. amber. I accidentally added 8 oz of amber to the bill when I mixed it all up. Do I need to adjust the 2-row upwards to accommodate for the mistake on the amber measurement or should there be no noticeable...

Brewed an APA on 11/3. Racked to secondary on 11/11. For some inexplicable reason I thought today was my bottling day instead of next Tuesday like I had planned and I bottled today. So, what can I expect...besides "you're an idiot"?

I will be trying dry yeast (S-04) for the first time. Am I good to go using one packet and do I need to make a starter for dry yeast? If yest to making a starter is it the same procedure as liquid with boiled DME added to to the yeast or is it something different? Thanks.

My question is about pre-boil efficiency. It seems that pre and post boil efficiencies are going to be quite different. If, say, 75% is a good post boil efficiency what would be considered a good pre-boil efficiency? Or, another way to ask it is what kind of pre-boil efficiency are you...