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I'm a after school teacher, also work in a class room with disable children and have college degree in biology. Love to brew

Ya I just used 2 parts white vinegar to 1 part hot water soaked for a few minutes and repeated with clean water and good as new and nice and shiny

I just brewed my first own recipe it's basically a American style wheat beer in its hop character but I used one of my favorite yeast strain wyeast 3068 to get a nice Hefe banana flavor. My question is I'm planning of skimming the Krausen off " I know all the beer purists say don't mess with...

How much for a keg and do you have regulator and tank I live in LA

The Golden Dragon

No prob glad it was helpful

Thank for the info guys

So when do u recommend using the secondary beers over 1.070 cuz I just brewed NB Golden Dragon and it's been in the primary for 2 weeks now

Kool thanks man ya I didn't want to shake it up that would defeat the whole purpose of cold conditioning.

Use Wyeast 3068 - Weihenstephan Weizen it's for a Hefe but might work strong banana flavor

I cold conditioned my milk chocolate stout for about 2 weeks to smooth out the flavors. I took it out and the beer was super clear no cloudiness there was a small layer of yeast at the bottom by the way I cold conditioned in the secondary. So I let it sit out for about a week so it cam to room...

Sounds like it's up to the individual to choose liquid or dry based on the style of beer and montery factor and many of the other factors you mentioned. Good post thanks for the info

Thanks for the info guys I did some research and also found that besides being more expensive liquid yeast has better cell counts less mutated cells and can be recycled for another so for me liquid is the way to go but I have added some dry yeast at bottling for high gravity beers and it's works...

Do the specialty liquid yeast have better tolerance to temp cuz my carboy is always in the 65-74 range and I don't get any funky flavors. The thing is I'm alway brewing a specialty beers like NB golden dragon and different ales like mike chocolate stouts. So if I'm going to brew a simple...

I brewed about 5 - 10 extract batch and a few all grain now and I was thinking of using some dry yeast next time it's a lot cheaper no cold storage need is there any draw backs benefits and what are some good strains

I just took another gravity reading and I was at 1.022 not 32 I think I should be ok

Well I harvested the yeast after I rack into secondary should I just used the harvested yeast to make a new yeast starter then to re pitch and let it ferment out but should I add additional sugar to jump start the process I don't have any malt extract but I have some pils DME

I understand I just dumped a grip of sugar but why such a fast turn around could it be I used a big yeast starter

Hey guy just something interesting I wanted some insight on. I just brewed NB golden dragon extract kit and few hours after pitching there was a nice fairly thin foam cap at about 36 hours foam cap had all but fallen away but air lock was bubbling on. Then I added 1 Ib Belgian candy syrup and...

I recently brewed a NB milk chocolate stout extract kit with wyeast 1332 northwest ale yeast. I left it in the primary for about 8 day the OG was about 1.050 and I took two readings at day 5 and 8 and was at about 1.032-33 steady then I put it in a spear frig to cold condition it's been about...