Search results

Just got my reserved ticket for some kbs now I don't have to try and hunt it down at the local bottle shops. So pumped. My friend got his also so we are going down there after work it shall be a great time.

Got my scores back got a 36.5 for my first competition. Very proud moment for me.

I am doing a full sour mash in my mash tun. Some sources say not to sparge to get preboil volume just add water after I drain the tun. Some say sparge as usual to get pre boil volume. Which one do you use or prefer thanks. Sent from my SPH-D710 using Home Brew mobile app

Long story short is I had to make some substitutions on a black Ipa. And now I have a beer with a srm of 17. And don't know if I should enter as a highly hopped brown, or a India brown ale here is my grain bill. Any help is appreciated thanks. 10 lb 2 row pale 1lb 8 oz vienna 10 oz American...

Has anyone ever pitched live yogurt cultures into their wort, to introduce sour bugs? And if so what results were found?

Looks like an oatmeal stout, smells like an oatmeal stout, tastes like an oatmeal stout. Wow this hobby is fun.

Took my final gravity reading today and it's within range. Didn't ferment to the low end probably due to my cooler fermentation temps. So speaking I sampled my oatmeal stout and it tasted good, just needs to be bottled up tomorrow, and get some carbonation amen.

Hi I'm new to this craft and have a couple of questions. Is it normal for visible airlock activity to stop after four days? And second the instructions call for one week primary two weeks secondary is this step necessary? I'm brewing an oatmeal stout and fermenting at 62%. Any help is appreciated.