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Sorry can't spell "dilemma"

Hi everyone, I was planning on brewing on 12/1. But I am out of town over thanksgiving from Thursday-Saturday. I either need to do my yeast starter tomorrow (Wednesday 11/27) or Saturday 11/30 when I return. The beer is a 1.095 imperial red. Should I do the starter tomorrow and leave for 4...

We are using a refractometer. We compensate for temp but never heard of doing so for alcohol. How do we do that? I've often thought, just from my drinking experience, that my beers are higher alcohol than I'm calculating.

Magic8ball - you were right about the yeast. We need to start reading up on yeast starters. And we should have probably pitched 3 vials each 5 gallon as you suggested. Our fermentation stopped after 3 vigorous days. We started with a gravity of 91 and ended at 30. Our goal was 19. Any...

We have a 20 gallon mash tun with a homemade copper ring. We gravity feed sprinkle sparge. And then we usually go to our keggle for boil, but this time we had too much volume and had to reuse our mash tun as our boil pot. We are already outgrowing our system because we like big beers. We put 2...

We just doubled up on the white labs. Expensive, but we aren't prepared for yeast starters yet.

Yes O2! I meant O2. We oxygenated for a minute and it went off crazy for three days. We will check the readings this weekend and see where we are at. This is our biggest beer to date with 38 lbs of grain. We haven't done our own yeast starter yet. We decided to work on grains and hops first and...

We oxygenated with CO2 through a stone. This was our first time using the CO2. Thanks for the feedback . We will wait it out and see how it goes. Maybe the CO2 made the yeast much more active upfront.

We oxygenated our wort for our first time. We did it at approximately 75 degrees. It was fermenting at a very high rate for 3 days and then stopped. Is this common? Brew is an IPA with OG of 91.