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I hope this picture posts ok. Is this normal for a starter to look like this after about 2.5 hours? I did throw in a pinch of yeast energizer.

I'm going to make a starter for an OG of 1.086. The Brewer's Friend calculator said I need 323 billion cells. With a 2L starter I would get 462 billion cells. Is that too much? Does that calculator take into account left over cells needed for priming?

I'm going to buy some Bell's Amber Ale to harvest from. I'm just wondering how many I should use? It will be going into a 3L starter.

I thought I've been through a thread that had step-by-step instructions how to do it. Can someone please direct me to the thread?

I'm brewing a hopslam clone and recently hooked up an ITC-1000 to our extra fridge. I was thinking of keeping the air temp inside the fridge to about 60 degrees. Should be ok, yeah?

I've been looking through the forums and am having a hard time finding what I need. I'd like to wire an ITC-1000 into a refrigerator thermostat and still be able to keep the freezer on top functional. Can anyone direct me to a diagram or video?

That's ok to do right? I added 1 lb of DME before boil, and I want to add the 6 lb LME late to keep the color lighter. Is it ok to do at flameout or should I boil the LME for a bit?

I want to brew a batch for a birthday party. I'm looking for a crowd pleaser and wheat beers usually do the trick. This is what I've come up with. Fermentables: 6 lbs wheat LME 3 lbs light LME Steeping grains: .75 lbs crystal 20 .5 lbs white wheat .25 lbs honey malt Hops: .5 oz...

I'm looking for some good double IPAs, or Imperial stouts to trade for

Just trying to get some ideas from people that have done Belgian IPAs before. Ingredients: 6.6 lb. Pilsen LME 1.0 lb. Soft Candi Sugar 8 oz. Caramel 30L 4 oz. Flaked Wheat .5 oz. Magnum 1 oz. Simcoe 2 oz. Chinook Schedule: 0.5 oz Magnum @60 1 oz. Simcoe @25 Soft Candi...

It's just... so cool http://www.dudeiwantthat.com/gear/food-drink/beer-tree-gravity-fed-home-brewer.asp

Just thought I would share this. I wanted to see what people had to say about the Home Depot 10 gallon cooler. The first 9 reviews based on relevancy are from homebrewers who converted it to a mash tun. I love you guys...

The title says it all. I'm really only looking for Zombie Dust right now.

Hey gang, I just had a batch of a slightly modified MAOM finish in primary, and I'm thinking of doing a secondary with some mango. I was just wondering how much I should use and how long to let the mead sit on the fruit before I rack it for some bulk aging. It's a 2 gallon batch and I'd like a...

Did my first mead tonight. Everything was perfect until I pitched the yeast. I was cooling the mead down with a ice water bath, but when I saw the yeast was done I just pitched it without thinking. I threw a thermometer in there to check it quick and it read 85. Am I going to need to repitch...

I've searched high and low, but can't find one. Does anyone know of/have a recipe that can get me close?

I feel like I finally got an official Red Ryder, carbine action, two-hundred shot range model air rifle! It took some digging, but I finally found it. Am I part of the cool kids club now?

I'm brewing a double IPA. The last time I brewed it, I threw everything into the boil and couldn't get the FG below 1.02. This time I'm going to wait for the yeast to eat some of the malt before I add the sugar. Does it change the original OG if I do it this way? I would think that it wouldn't...

My LHBS only has Munich extract in 3 lb jugs and I only need .5 lbs for a small batch. I bought one pound of Munich malt and am thinking of putting it in 150 degree water and putting it in the oven for a half hour at 150 degrees. Will this work?

I guess the topic really says it all. I know that IPAs will lose aroma and flavor over time, and I was just wondering if keeping them in the refrigerator will preserve them.