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Just another thought on the why of adding the syrup after primary has started: A rule of thumb is to not have more than 15% of the fermentables be simple sugars like dextrose (I'm guessing a large percent of the syrup is dextrose), because the yeast will eat that first and then be used to such...

Just an anecdote to provide some noise to the factual discussion. Brewed Janet's Brown 3 weeks ago and used 5.2 stabilizer from the recommendation of a friend. We are in Boston and are cursed with high pH (9.6), high alkalinity (39.8), and low "hardness" (no specific ions are given). The...

The things that I really like these days have a lot to do with yeast and fermentation. Stir plate, Erlenmeyer flask, 8.8 cubic foot chest freezer, and Johnson temperature controller. When walking by my brew room I find myself opening up my freezer and admiring my beers fermenting happy at...

Make a big starter wort. That is about it. I actually pitch yeast to the starter on brew day, around 7 AM. It's typically ready to do the dirty work by the afternoon.

Brewed this except all Warrior on Saturday as my first All Grain batch. Very excited to see how it turns out. Going to leave it in the primary for 7, then rack to secondary for 2 weeks on another oz of Warrior. Thanks for the recipe. I changed the hops to all Warrior due to a lack of...

First post, although I've used the forums for quite awhile for all the information that is collected. I've brewed about 10 times extract. I'm planning on making the graduation to All Grain this weekend. Recently I'm trying to brew 2 times a month, and more if I can fit it in, so I can learn...