I'm pathetically overly-ambitious...

[BBKeys1]

Hey there, everyone! I'm in Nashville TN. I almost began over two years ago, but started travelling heavily, and have finally gotten a break to really start doing this, and I already love it! Am I the only one who immediately upon starting this hobby, wants to be the next craft brewery in America?? I can't help it! But, I guess I should reign it in a bit, and first learn to brew a good 5 gallon batch at home, right? I'm already LOVING this, and can't wait to learn as much as humanly possible about this, and continue to take it to the next level. How about I kick it off with a few initial questions:

1)yay or nay on the secondary fermenation?
2)yay or nay on re-hydrating dry yeast? (although I think I'm moving primarily to liquid yeast pretty soon any way)
3)where are your favorite places to find some good recipes, beginner and all-grain? (besides this forum, where I saw some great ones)

Well, thanks everyone and I'm very excited to have found this community!

 

[HexKrak]

Secondary topic covered in great detail:
https://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/
I 3 week primary then bottle any beer that isn't going to have an extended age, or needs to be racked off of spices left in from the boil.

Rehydrating yeast?
https://www.homebrewtalk.com/f13/rehydrating-dry-yeast-not-necessary-62514/
My personal oppinion is to make a starter if the beer is higher gravity to promote yeast health

Favorite recipes?
My LHBS has a book of "house" recipes, some of which are award winners in national competitions. Other than that I look here, or google it.

 

[1234]

Welcome to the club! Work in Nashville and live in Hendersonville. If you need some help let me know.

 

[BBKeys1]

Thanks so much guys!

 

[sjbeerman]

1) No on the secondary fermentation with a few exceptions (e.g., extended aging (as previously mentioned), or fruit beers)
2) Yes on the rehydrating dry yeast (do not make starters for dry yeast, but always make starters for liquid yeast)
3) favorite recipes can be found in Jamil's Brewing Classic Styles book

 

[RaptorNCBC]

hey man, im right along with you on the ambition. Ive only been doing this for a few months and i cannot get enough. I personally like using secondary just to help get some of the sediment out of the beer (I do not use a strainer) and I like seeing my brew in the carboy. I always hydrate my yeast, but I just started using liquid yeast, and Ive been getting my recipes from books/this forum/and playing around with them to turn them into my own.