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Hey guys, Quick question regarding stepping up a starter. I'm making an IPA this weekend with a target OG of 1.075; according to the Brewers Friend calc (http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/) I need 379bb cells for a good, healthy fermentation. My question is...

Not sure if bringing back this old, dead thread is proper HBT etiquette, but I had basically the same question. I've been having a *very* hard time calibrating the Brewmometer in my new Boilermaker. Basically I've been trying for the last two days, since the weather has been too poor to brew...

Anybody? OP?

Looking to make a Christmas Ale for gifts to the family this year, and this looks great. Been doing AG for about a year, but never did a spiced ale before. Any tips? Do the ginger and cinnamon go right into secondary for the whole 14 days? Are they put in whole, or do they need prepared? Also...

Word! Thanks, man.

Wouldn't serve it at room, temp, no.

So just bottling right out of primary at room temperature should produce a good result for this style and recipe?

Have you run it through any software to get a sense of what your ballpark IBU figure might be, or your BG:GU ratio? Might calm your concerns, at the least. Unless it exacerbates them, I guess

Congrats! I saw the flyer for this the other day when looking for OH homebrew competitions. I've got a couple of things in the pipeline I think are really remarkable and that I want to enter somewhere.

Thanks! Did you crash cool yours?

My mill, hands down. If you're brewing AG on the regular & don't have one, you owe it to yourself to make it your next investment. It affords you so much more control--control over when you brew & your efficiency. I dunno what else I coulda purchased for ~100 bones that would've given me the...

I'd say a single drink will give you enough time to take in the, ah, experience & ambience of the place. I can't imagine wanting to spend an entire hour in there.

It's still around. Right up the street from that is Burp Castle, though, which is far better and not much bigger. Re: Bohemian Hall, I always had fun there, but on a weekend that place is packed to the rafters with Jersey Shore extras and thuggish Greek and Polish kids. Not really my scene.

Can anyone who's bottled this successfully weigh in on timeframes? I know there's a lot of talk with this and other hefe recipes about "grain to glass in a few weeks," but I imagine that's when kegging and force carbing. Can I still bottle this after two weeks, and just drink as soon as they're...

Also obviously Blind Tiger. Go in for lunch if you can; it can be a madhouse after 5p. My overall advice would be to skip anything between 23rd & 59th streets in Manhattan unless there's a really specific reason to go there. The city has so much more to offer than what's in Midtown.

In Brooklyn: Barcade Spuyten Duyvil Radegast Hall & Beer Garden Brooklyn Brewery if that's your thing though it's never been mine Matt Torrey's --> They still do exclusively NY state beers here, I think In Manhattan: Burp Castle (East Village; awesome Belgian selection) DBA (EV) Jimmy's No. 43...

Bottled, almost ready: Extemporaneous ESB In secondary, dry hopping: Simcoe SMaSH In primary: Rochefort 8 clone, Bee Cave Hefeweizen Also, in bottles ready to be sewered: Infected Bee Cave Oktoberfest with nasty crud growing in 'em

I will always rather hang out with animals, yeah.

Brooklyn's really the only place I ever much saw dogs in bars. I'm good with it if there's no cooking going on, though I can certainly also see the many potential problems it'd raise.

Are there like really strict rules about getting off-topic here? Not asking to be a smart ass, either; the only other forum I post on is basically one long series of derails.