That's one of the reasons that I haven't done it yet. I'd like to try it, I want to try it however I'm wary of the investment in terms of both time and money. One day I will. But it won't be in the immediate future.

I've had pretty good luck with liquid yeast. Dry yeast was always iffy for me. I always got decent results, but they were just better with liquid. However, I made sure that I rehydrated the yeast correctly yesterday and now my air lock looks like it's boiling. I may secondary ferment this batch.

The good news is that I made such a mess of the stove, and stunk up the place yesterday that "She who must be obeyed" told me that I have to get a propane burner and cook outside. Our range is electric right now.

Peace
Jerry

As you well know by now, the yeast makes the beer. The best dry ale yeast I ever tried was EDME, which is no longer available. Coopers was ok, but the beer needed an extra week or two of aging to smooth out. I tried the Chico (Sierra Nevada) liquid strain and preferred the cheaper EDME. Glad you have a good start. That's the main thing, so that your innoculation overpowers any stray wild yeast that might have found their way into your wort. Great way to celebrate the Fall and a new home, Jerry. I love a good IPA.

I've tried the Chico and never again. I think I got a crap batch when I got it, cause fermentation never occured. And this was a recipe that I've done over and over exactly the same. My sanitation philosophy is pretty sound, be super anal about it. So I narrowed it down to the yeast.

In the past I had mostly used liquids. However, I had access to a brew supply store just a few minutes from my house. Not that I'm significantly more rural I'm going to give dry yeast a go. They're more stable than liquids so I can stock up a bit.

Forget what Charlie Papazian says. Store it in the FREEZER (its freeze dried anyway) and pitch it in warm (90 to 95F) wort. Watch it rehydrate and after it starts expanding and going up and down in the carboy, shake it up real good. Remove the stopper and let some air in, and shake it up again. Yeast needs oxygen in the initial stages. It you have a wort aerator, even better. You'll get faster starts if you pitch warmer than the AHA recommends. I hear that Windsor and Nottingham are fair ale yeasts, but haven't tried them. BTW, I've been home brewing since 1974.

That's good to know Vic. I use a lot of Charlie's knowledge, however in this case I just followed the directions with the kit.

A wort aerator is on my short list. I probably have to wait until x-mas. It seems like everytime I buy something around this time of year I always hear: "Why don't you just wait, christmas is comming up you know."

Charlie's book is still the best I've read on home brewing. He has some great recipes in there. He is just wrong about storing yeast. The freezer is the way to go. I never use the yeast under a malt extract can lid. It may have sat on the shelf a long time. Get some fresh yeast and keep in in your freezer (along with hop pellets). I've used 7 year old yeast that was stored in a freezer that was still active and lively when I brewed with it.

Happy Autumn to you as well Vic!!!!

As always the fridge gets stocked with all of the micro brewed Octoberfests, Harvest Ales and Pumpkin spiced beers. I have the Sam Adams, Goose Island Something Jack's (which is new to me) pumkin spice and Blue Moon Pumkin Spice. I also filled two growlers at the Ram with their Ocktober brew. I will be celebrating fall tomorrow with a friend in the back yard with cigars and Ram Octoberfest.


Happy Autumn to the Scrap Yard!!!! Not so long ago we celebrated Ostera, my how time flys!

Happy Autumn to all in the Yard!

I always look forward to Fall, it always seams like a particularly mystical and festive time of the year to me.