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What is the proper method of pitching a starter?

What's the proper method of pitching a starter? Do I just pour the whole thing in or do I need to "harvest" a certain portion of it? I just started using starters (.25-.5 Gallons water + 2-4 cups Pale LME + 1 White Labs vial). I've been just dumping…
Nicholas Trandem
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Beer blew up into the airlock. What's next?

So it happened again. The beer blew out the airlock leaving a water and beer mix behind. The airlock still bubbles as per usual. Now I'm wondering what I should do next. Leave it as is Replace the airlock with another sanitized airlock and sterile…
Martin
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Can I store beer in wine bottles

I have only standard wine bottles available, are they strong enough to hold bottle primed beer (max. 30 psi) without exploding?
mad_brewer
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Ever brew Kombucha?

I know, this one is out of left field, but the concept of fermented tea is pretty interesting, and the process (obligatory Wikipedia link) doesn't seem too foreign to homebrewers (of beer). I'm not one to buy into the medicinal "benefits", but the…
tbeseda
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Using Yeast cake as a nutrient

I get usually about 1/4in of sediment towards the end of the fermentation. Does anyone know weather this predominantly dead or live yeast. I propose to use some and boil it to act as a natural nutrient for a troublesome ginger beer starter bug.…
beerbug
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Safe way to backsweet a braggot with honey?

Just made an experimental batch of chocolate braggot. About 60% various grain and 40% honey, OG 1.069, Safale S-04 yeast. We like to have some sweetness as well as mid-high carbonation in the final results hence wondering if there's a safe way to…
toniasxx
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How to eliminate stiff foam from kegerator?

I have a kegerator that holds two, five gallon kegs. The kegs are charged at 25 psi CO2 for two weeks at 70°F (21°C). When I place a keg in the kegerator I release the pressure on the keg. Once placed in the kegerator the kegs are set to 8 psi at…
rogerdeuce
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Reusing Yeast From previous Fermentation

When I finish fermentation I am left with a large amount of extra yeast in the bottom of the carboy. Can I reuse this yeast in any way? Hopefully to avoid buying yeast again every single batch?
corymathews
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How to clean krausen off of ceilings?

Woke up this morning to an unhappy surprise: Getting the ceiling clean has proven to be quite the challenge, since the krausen had dried off before I got to it. Can anyone share techniques that have worked for them in this situation? As it stands,…
Drew Shafer
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Typical Sur-Lies Aging Mixing Schedule for Red Wine

I want to explore sur-lies aging for a red wine (zinfandel) but am not always able to adhere to a strict schedule. How tolerant are mixing schedules to time changes? What kind of schedule is common for red wine? One per month for 8 months? Do I…
tarabyte
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Can extract brewing achieve professional results?

I was recently on vacation and I toured a brewpub in the Chicago area. I was surprised to find out that they are extract brewers. Is this common practice for small brewpubs? Would this place a limit on caliber of beer you could produce?
Room3
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Dady yeast for beer?

I have made my way into homebrewing with LME, hops, adjuncts and Dady yeast. Dady yeast (Distillers Active Dry Yeast) is a distillers yeast strain which is supposed to produce a lower final gravity than the gravity produced by other yeasts. Dady…
Emilio
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Doing BIAB with several smaller bags instead of a big one

So I was thinking about switching from extract with grains brewing to all grain brewing using the BIAB method. I had this idea to use several of the small disposable bags I get for the grains in the extract and grains method instead of a big one for…
WildLAppers
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Fermenting in Sealed Keg

I have heard of people fermenting in corny kegs before. I've also heard of people fermenting under pressure. Finally, I've heard of people fermenting in corny kegs under pressure, using a spunding valve. What would happen if I just...transferred the…
Chris Pfohl
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Calculating abv with fruit on secondary

So I am brewing with fruit and just added 6 pounds of apricots in syrup to a 7 gallon batch. I am trying to understand how the abv will be affected since fermentation just kicked off again vigorously. Is there a way to calculate the abv?
Lucas Kauffman
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