I am very new to this site and home brewing so I thought I would go and post a thread.
My first batch of beer was a Northwest Amber Ale. For hops I used 1 oz. Mt. Hood (Bittering) and 1 oz. Cascade (Finishing). Malt I used 7 lbs. of Amber Malt Extract. And for yeast I used wyeast Northwest Ale. The Amber has gone threw both fermentation stages. I am now letting it carbonate and then I will have it condition for 2-3 more weeks. Then its time!
Last night I started brewing my 2nd batch. It will be a Honey Wheat Ale. I used 7 lbs. of wheat Malt Extract, 1 lb. of Wheat malt, and 1 lb. of Munich malt. Hops I went with 2 oz. of Mt. Hood (Bittering) and 1 oz. of Liberty (Finishing). I then went and added 2 lbs. of honey. I have been told honey in, is alchool out. (to a point of course...) So I went for the gold!
After I pithced my yeast the air lock had a pretty good bubble pattern going so I was pretty happy.
I just got home to check on it and the temp. and it is bubbling like crazy. The yeast cells are chowing down.
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin