So I recently brewed a Belgian wit and used wyeast Belgian wit yeast. Tonight I racked into secondary and put some of the yeast in a Tupperware and threw it in the fridge. I've never repitched yeast before and I'm kinda winging it. Is the yeast gonna be reusable? What do I do when I'm ready to...
So I got two sixtels from my manager that had been sitting in the basement of the restaurant for who knows how long. Needless to say they are pretty dirty. I've been seeing a lot more information about kegging with corny kegs. Is it a pain in the ass getting beer into the sixtel? How do you? Is...
Recently acquired a 10 gallon stainless steel boiling pot typically used for cooking. Any tips on moving from 5 gallon batches to 10? Do I just double all the ingredients? Two fermenters or one giant one? Any words of wisdom would be helpful.