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well me and a buddy brewed yesterday and here is what we came up with, porter like beer, and am going to add some blackberrys after fermentation, pitched the yeast at 7:15cst last night @72 degrees had a good outcome as of 8:00am this morning, first time ive had wyeast 1056 jump off that...

Just popped the top on one of my traditional bocks tonight and it was well worth the wait 24 days conditioning........

anyone ever had any problems with WLP001. I pitched the yeast right at 70 degrees last night around 1030 pm it is now 430 and I have yet to see any kraussen or airlock movement, my temp is right at 71 right now. I took a gravity ready last night at 1.051 and will check again in a couple of...

1 pound 2-row 1 pound Munich malt 1 pound carapils 2 pounds extra light DME 3 pounds extra light DME 1.50 ounces Hallertauer 60 minutes 1.00 ounce Saaz 5 minutes. Bring 3.75 quarts of water to 160 degrees. Add the grain bag, and mash at 153 degrees for 45 minutes. Stir the grains...

whats up guys, I am really wanting to do a belgian blonde ale similar to grimbergens blone. I really like that taste of it. Has anyone done anything similar? Just wanting to know, I dont have the equipment right now to do any all grain so would like to see what you all have for extract...

Just got done popping the top on a bottle of my amber cerveza after 31 days conditioning in the bottle. tastes awesome bare with me 90% of the time i cant get the images to post

european traditional bock in secondary fermenter

whats up guys new to forum trying to gain a little more insight and precedure help of brewing, anyways just poppin in to say whats up