Recent content by tubejay

I made my first homebrew, and today was bottling day. I'm on my second beer right now, and man does it taste great. It's not even very carbonated at all, but it still tastes fantastic. I LOVE it! It's a nice amber ale kit from midwest supplies. Mmmm damn good. Can't wait to taste one in...

Thanks for all the replies! So which do you think will TASTE better, going with a clean ale yeast, or something like the Cali Lager yeast? At this point, it's not going to be close to bud anyway, not that it would have anyway, but as long as it's a lighter beer that tastes good I should still...

Well, my wife loves Bud. What can I say. I'm trying to impress her with my beer, so I bought a Bud kit. This one: http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=3434 Well, damned if I didn't read fully before I bought it...it's a damn lager. So am I screwed, or am I...

I say, the more dudes, the better. Dude.

congrats! :mug: :mug:

And that is what gives you hangovers, correct?

I love complex brews, and micro brews, but I also love a nice Bud Light (I'm blaspheming...I know) on a hot summer day. It hits a certain spot that full bodied complex beers just don't hit on those hot days. I love ALL beer...even the crappy stuff. Well...Milwaukee's Best is crap I guess...

Thank you, my beer is fermenting nicely...hopefully I sanitized well enough!

I should also mention that it smells like bananas, which I've heard is a good sign that I'm in good shape. Smells kind of:rockin: good!

I'm actually using this yeast: The package of yeast has no optimum temperature. The instructions for midwest supplies said 60 to 65 degrees. The directions said that when it goes over that you can get some off tones, especially above 70 degrees, and if you go below it won't ferment...

Whew...thank you! God I'm excited to try it!

Hmmm...I wonder if it's too cold then? The Krausen has stayed pretty steady around 1/2" all day. The cheap a$$ thermometer on the side says it's around 63 degrees. The recipe said that 60 to 65 was a good temp...but hmm. When should I start to worry if my krausen hasn't gotten thicker...

So how do commercial brewers keep that crap out of their bottles? I imagine it must be an entirely different process? What about straining the beer as it goes into the glass from the bottle? I wouldn't think there'd be an issue there...but I know nothing.

Okay day one is done, and it's fermenting pretty nicely I think. I'm having two large bubbles every second or so, and it was going along at one to two bubbles a second all day today. Now, the bubbles are causing the airlock to lose a small amount of the water in it. Do I top this off, or...

:rockin: :rockin: :rockin: Thank you!