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I typically brew and ignore my beer for a month - then check gravity and bottle. However, I am trying something new. I am currently brewing Northern's Bourbon Barrel Porter with Wyeast 1728. I want to transfer the porter to secondary to add the bourbon and oak chips and then brew...

Tomorrow my saison will be four weeks in the fermentor. I checked last week and I was at 1.016. I'll check again tomorrow....I should have done something with a quicker turn around for my second batch just to get a pipe line going :) My amber, now at 4.5 weeks in the bottle, tastes...

Saison - I'm brewing to my environment as per the advice of a friend. Everything went smooth. This time I did not have help. I pitched my yeast at 64*. Couldn't get the hose to fit over my airlock, so it's sitting in my shower stall right now. I also tasted my amber at one week in the...

Sugar has been boiled and is cooling, everything is sanitizing, just waiting for the pizza and my bottling help to get here. Cheers!

Has anyone tried this one? I'm considering doing it for my second batch and wonder if it has turned out well for anyone else. I LOVE Mountain Standard but I don't hold any illusions I can get there from a kit :) thanks! Kate

Mid boil. Enjoying a Surly Bender. All is going well. Kate

So I just took delivery of my kit and I have tomorrow evening blocked off to do my first extract kit. I've read so much information that I feel pretty good about diving in. However, I've read that the top off water should be sanitized but in my instructions it says that I can use Ice as top...

I'm still even waiting for my kit to be delivered :( But I'm reading everything I can before hand because I know the second that bad boy comes in I'm going to dive in!! I was able to snag the Midwest Groupon and will be starting with an Autumn Amber. Weee!