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well i bottled some brew the other night followed all my instructions well sanitized. I realized I had a fridge out in the Barn that wasn't working so i figured given the cold weather we have had here in NC it would be perfect for lagering since it a dark naturally cool spot so what did i do...

I have a # of flaked oats that I'm going to use soon someone had told me about possibly roasting them but not sure properly How I should go about it... does any one have any other creative ideas with oats to get different results? All input is welcome and appreciated!

Dc I was worried it was gonna be a train Wreck bit it actually came out great Big thick lacy head decently a lot of smoky flavor but the #3068 Wyyeast covered it well along with the honey malt and brown sugar!

I have a # of flaked oats I haven't used from a precious recipe Does anyone have any ideas as to what I could use them to brew I know I could possibly for a stout but any other ideas?

6.5# Ger Pilsner 3# Dark Wheat malt .5# Crystal 10L Hops .75oz Hall mitt (60) .25oz Hall mitt (5) 1oz Lemon Zest at (15 mins) 1g Seeds of paridise (15 mins) 1 whirlfloc tablet Wyeast #1007 any ideas what yall think?

IM PUMPED! Just got in all my brewgredients today! 2# 2 row pale 1# Honey malt 1# flaked oats 1# crystal 60L 1# peat smoked malt 1# Brown sugar 1oz mt. Hood wyyeast #3068 cinnamon sticks whirlflock tablets what do y'all think 2 gallon test batch i might...

Well I'm currently building a late winter holiday brew and Was wondering if i use 1lb of smoked peat malt would it affect the flavor to bad i don't wanna go over board with the smoke flavor or aroma but the idea of this brew is to make you feel like your drinking around the bonfire! so prehaps...

Grain Bill 8# 2 row malt 2# white wheat malt 1 1/4# Honey Malt 1# Crystal 20L 1G Seeds of paradise (5mins boil time) total 12.25lbs HOPS .50oz East kent Goldings (60 mins) 1oz Challenger (5 mins) Enjoy!

So my Blueberry Wine is finally done. It's jared up and sitting in my pantry actually was able to taste some, and im very pleased with it a good question would be how long should i age and could i get diffrent results depending on the tempature it stays at? thanks!

Hey guys, getting ready to bottle my Wine im using pint sized mason jars, and i was wondering if somebody could tell me how much Potassium metabisulfite i should use to bottle and how long i need to wait? any advice would be great also feel free to bash if im doing this wrong...need...

So my Must, has been fermenting for almost 7 days and i noticed the smell comming from it is really hard to describe it honestly smells like funky bread is this smell normal? is there certain smells you look out for?

ok, im still new to brewing but my wine has been in the fermenter for 6hrs and i havent seen any activity at all is this normal for wine? i used lactivin rc-112 with fermaid and pitched at 87degrees is this normal?

Just got it in the homemade Fermenter, cant wait untill Aug 27th rolls around!

hey guys, i first got interested in home brewing the first time i ever tasted Homemade Johnston county wine, i look forward to learning more in wine making and beer making as well and hope to one day go All grain. P.S. the picture i got on here is some blue berry must getting ready...