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Seems to me the majority of beers need a yeast starter. Wouldn't this avoid having to make as many starters? Maybe they're trying to keep costs down, but I'd be willing to pay more to not have to make a starter. There are some beers that don't need a yeast starter, and maybe it wouldn't be...

In another thread I started, I explained that my 220 service has two hots and a ground and no neutral. A couple members suggested I run both my existing 220 and my existing 120 into one control box. This is the schematic for the panel I'd like to build. As you can see, its got 2 elements, 1...

I'm wanting to run a pump and 5500w element through highgravity's EBC SV box, which will be running through a spa panel. My home's previous owner had a 220 line running to the garage, but there are 3 wires, a black, a white, and a BARE. Does this mean i have hot, hot, ground, and no...

Im wondering if its recommended to make a starter for a dry lager yeast (saflager). I think common knowledge is to not make a starter with dry yeast, but is that because its cheap? This yeast was ~$7 (lhbs was out of liquid German lager yeast), and Mr. Malty is saying its not quite enough to...

Can some one help me figure out what to add to my water for an ipa, a stout, and a helles? I've been searching around and trying the spreadsheets for the last couple days but its all way over my head. Here's my local water report...

Hey guys I'm still in the research stage of an ebrew setup and I don't have any electrical knowledge. Ive searched but I couldn't find the answer to this: If I went with a 60 amp spa panel, can I just hook that up to the 220 line that I have running from a 30 amp breaker in my house's main...

My recipe calls for crystal 15L, I have crystal 10L and 20L on hand. If I mix them in a 1:1 ratio will that taste similar to crystal 15L? Will the srm be 15L? Thanks!

So I got a new BK which is much wider than my old one, and my suspicion came true when I got my brew into the fermenter and discovered that I only ended with a little over 4 gallons on a 5 gallon batch. My OG post boil ended up at 1.058 instead of the 1.050 I was aiming for so I think my...

Instead of boiling and cooling some water (or using bottled water) can I use a half cup of my wort from the boil and cool it down to rehydrate my dry yeast? Or does the fact that it's sugary defeat the purpose of hydrating before pitching into a sugary wort? I ask because I dont have any...

I used a mason jar lid! Its pretty flimsy, and I plan on replacing the ring part, but it'll work for a few brews! Just thought I'd share.

I added some stoppers to the bottom of my base. Works like a charm and super easy. I'm using a Lowe's bucket and it just so happens that the Monster Mill base is exactly the same width as the bucket length and width-wise so it was easy to center on the bucket. Next, I traced the inside...

Does there exist a conical keg? wherein one could ferment in the keg, and it would have a pressure release valve that bleeds off pressure while keeping the beer at serving pressure, and you could just drain the yeast out of the cone, never rack, and voila, it's ready for serving. Is anything...

Can someone please explain why the following recipe contains pectic enzyme? I was under the assumption that pectic enzyme was needed when using whole fruit to break down the pectin. http://winemaking.jackkeller.net/reques65.asp Thanks! John

Found this on Reddit, does it belong to anybody here? Maybe its been posted before, but thought it was pretty funny.

Has anyone tried blending Welch's red and white grape juice to make a blush style wine? How was it? If not, would it work? John

another newb here, Just started fermentation on a white grape peach wine, i would prefer to leave it in the basement, but at this time of year, the temp stays around 60-62 down there. is this too cold for a good fermentation? I've read that yeast like to ferment around 72, but I've also read...