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I made a yeast starter about 2 1/2 to 3 weeks ago with wyeast 1084. It's still in the flask with tin foil over the top in the fridge. my question would it still be viable if I step it up again? Or should I Chuck it and start new Life has gotten in my way these past weeks

I was hoping to do a English dark mild for a brewfest coming up in a week and a half, but my sparge kept getting stuck numerous times and I threw it out😭. Just got too mad. My first one in5 years of brewing. But I read a blog by maltose falcons that there is a recipe for their beer diva...

Can a low gravity 1.040ish dry stout be turned over in about two weeks?

About to get my nitrous tank to complete my system😊. Already have a 4 tap co2 setup. Anyways, what other type of beers do you use on nitrogen besides the obvious stouts? Would like to experiment. Thanks for your input

Just recently bought and used the cereal killer to crush my own grains. I left it at factory setting which is .050 and my efficiency ended being between 60-65%. I know I can get better. The setting knobs on the side has marks from .100, .050, and .025. I know I want between .050 and .025. But...

Making a Bavarian hefe using a yeast started, pitched it, less than 10 hrs later frantic bubbling. By about 16hrs had sediment in my airlock. Changed the airlock and have not seen any movement in airlock. My grain bill was only 9.5 lbs. could my fermentation be over now or could it be stuck...

Made a Bavarian hefe last night, pitched my first yeast starter ( 2 cups water 1/2 cup dme) using white labs 300. Woke up this morning and was bubbling away.This is NOW what my airlock looks like. affraid of blowing it or the lid. My question is should I change out my airlock for a new clean...

I have been trying to find a clone recipe for Otter creeks black ipa. Any one know where I can find one?

Got a question; my sweet stout is bubbling away but the temp is at about 72-74. I am using w'yeast 1084 Irish ale which on the package says temperatures between 62-72. Will I be fine on the higher side? Or should I move it soon or wait till the bubbling subsides then move it. Pitched yeast...

Just did my 3rd AG batch NB sweet stout, but my og was way off . I got 1.070 when it was suppose to be 1.054. Ended up mashing low @ 149 was suppose to be 152. Could that have been my problem. Grain bill was 9lbs- 8# Morris otter, .5# carafa 2, .5# chocolate malt. 1# lactose @ 60 min. Any help...

Going to brew a Northern Brewer Black IPA this coming weekend. Recently acquired a 8 gallon pot and burner( been itching to use them). My question is, would it hurt to do a full boil? Or leave it at a partial boil as per the directions. I know this question has been beaten to death. Any help

Tried out our home made wort chiller today on our 2nd batch. Chilled it down to pitching temp. In 8 min 30 sec. What great addition!