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Has anyone used the White Labs WLN1000 Yeast Nutrient? It says to add 1/2 tsp per 5 gallons, but if I add it to a starter, do I add a full 1/2 tsp based on the overall beer volume, or do I scale back based on the starter size?

I don't feel like trying to build one, because I'm sure that a professionally built one will be more efficient than my first attempt. Does anyone have a recommendation for an on-line site that has ones that work well?

Hey guys, I was thinking of adding some puree to a blonde ale. Once the yeast start eating the fruit sugar, how long does it take to finish? Does it take as long as a primary fermentation, or does it just last a day or 2? BTW, this is using cal ale yeast

I just stopped by a Whole Foods store up in Cupertino looking for some Pliny... Well, they were out of Pliny, but I found some Ballast Point Sculpin IPA, Russian River Consecration, Rodenbach Grand Cru, and a Black IPA from Norway that I'd never heard of :rockin:

What are you supposed to screw on to the threaded in and out posts? A picture would help immensly.

So, I fermented in primary w/ 1056 and I am about to transfer to secondary and add the critters. Am I supposed to aerate after I transfer?

I thought I heard on the Sunday Session that one of the brewers had a hard time getting himself and his wife licenced as brewers because she had an underage drinking charge on her record. If I have a DUI from 8 or 9 years ago, would that be a problem if I tried to pursue a career in brewing...

Hey guys, What are the best bottle shops, besides Bevmo and Wholefoods, in the San Jose area?

Just wondering how you all prep a brand new carboy. Is it necessary to clean it with something like PBW or is a nice rinse with hot water all it needs?

When building water for a darker beer (from RO), I'm having trouble keeping the calcium in the 50-150 range while adding chalk. I have added a little Baking Soda to supplement the chalk, but the sodium level can get out of hand quickly. I'm considering adding the necessary amount of chalk...

So I ground up some carafa in my blender for a late (last 10 mins) to my mash. The goal is to get the color without as much roasty flavor. Should I stir the carafa in when I add it, or just pour it on top?

I've got krauzen creeping through my airlock. Can I add foam controll directly to the carboy without risking contamination???

So, I'm in the market for a new temp controller and was leaning toward the Ranco 2 stage. I was going to order it throught my lhbs, but the supplier is backordered. Anyone have any suggestions on where to get one of these for a reasonable price? Also, I've seen them on ebay and Amazon...

OK, so maybe I'm just being lazy, but I don't want to rig up a blow off tube for my bavarian hefe that's inching it's way towards my airlock. Can I just drop a few drops of foam control in my carboy, or are there sanitation issues with this?

I wanted to make a big starter for my IPA, but I'm brewing tomorrow and I dont want to pour a 2 L starter in my wort. Can I just use 2 vials and a 1 pint starter to get a few more healthy yeast, and also get them active?

Just curious. I have no air stone, so I just shake it before I pitch. Should I be shaking after I pitch???

Does steeping crystal malts contribute any fermentable or unfermentable sugars to your wort?

Just wondering. I saw one on TV for $20 I was thinking about getting it to store hops. Does anyone know how well it works?

Or do you need stainless? If its ok to use brass, do I have to do anything to clean or prepare it before I boil in the keggle?

Just wondering how FWH effects the bittering edition? Do you just take the 60 minute, or bittering hops, and move them to FWH, or do you change the quantity? Do you still need a bittering edition if you FWH?? Any help is appreciated. :mug: