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If your friends have never brewed before, why are they so partial to Amarillo? Dry hopping with Amarillo is just fine. Dry hopping adds an additional burst of hop aroma and flavor to your brew. This is a characteristic of an IPA, especially an American IPA. There are various websites and...

Do you remember how big (in grams) the yeast packet was? And did you only use half of it?

I wouldn't worry about the krauesen either. I've had starters that had no krauesen, and starters that had so much that it came out the top of the flask(1 liter in a 2 liter flask), even on the stir plate. As mentioned above, make sure you stir it regularly. And by regularly, I mean every...

Recipe?

Scroll down to the bottom of this page. Read the "similar threads".

That is a fairly typical change in gravity for an extract batch. Sure you can try one in a week. But it would be better if you could hold off until at least 2 to 3 weeks before putting the bulk of them in the refrigerator.

It's actually 200 billion cells

Why would you do such a thing in the first place?

Pay no attention to the potential alcohol scale on your hydrometer if you're making beer. That is there for wine makers who let it ferment out to 1.000 or lower. You shouldn't ever have beer that ferments that dry.

I suppose it's because "deactivated yeast" sounds better than "dead yeast"

:off: 01001000 01100101 01111001 00101100 00100000 01100101 01110110 01100101 01101110 00100000 01100111 01100101 01100101 01101011 01110011 00100000 01100010 01110010 01100101 01110111 00100000 01110100 01101111 01101111 00100001

The main goal of a starter is to raise the cell count. Since a White Labs vial has roughly the same population as a Wyeast smack pack. And the smack pack has the added function of checking viability. Why wouldn't you be making a starter?

I'd wait minimum of two weeks. Three would be better, four would be great. Porters need time to age a little before consumption, and batch aging is the best way to go. Personally, I usually don't even bother taking a gravity reading until it's been in the fermenter for two weeks, sometimes...

The reading you take after fermentation is not called the OG, it is referred to as the FG (final gravity). Yeah, 1.011 is completely normal for an FG reading. An OG of 1.027 is very low though. If this was a partial boil (you topped off with water) then it is understandable why the...

I had an IPA recently that turned into butter bombs after bottling. Like you, I didn't detect any of this before bottling. I just let them sit another few weeks and it seems to be completely gone by now. Best thing to do would be let them sit at room temperature. Maybe even tip them each...

Just wait it out a little longer. I'm sure your yeast was plenty viable. You just grossly underpitched. One smack pack is way too little for a 1.064 brew. As long as you aerated it well enough, things will begin within a few days. Next time make a starter for liquid yeasts. Or use 2 smack...

Now you're just being silly. Everyone already knows how to make Slurm. It is simply non-processed slime that is secreted from the Slurm Queen on the planet Wormulon.

By cooking, I assume you mean brewing. Just use them as you would normally. Some people like to use up to 15% more whole hops compared to pellets. This is due to the large surface contact area of the pellet hops. Others argue that volatile compounds are lost in the pelletizing process and...

Please take no offense. And welcome (again) to this forum. It's just that your posts are so eye-bleedingly impossible to read. Couple that with the fact that everyone else on here is probably good and sloshed by now. You get a recipe for good times. Sometimes at other people's expense...

Seriously, not one drop of alcohol tonight? Download Google Chrome and use it as your browser. It has a built in spell checker. Refrain from posting if you see any words with red squiggly lines underneath them. Your idea isn't completely unsubstantiated though. Jones Soda did something...