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The reason he started a new thread was because our book says the bubbles in the air-lock is a good way of deciding if it's ready, and you guys say it's not a good way to tell. We can't really ask the author of the book why he thinks the bubbles is good enough. So can you guys who say don't...

I just took the gravity reading for it, and it's at 1024. The reading was taken at around 63 degrees. The reason we are asking is because in the book we bought (Homebrewing for Dummies) it says it's okay to rack to the secondary if the airlock bubbles are over a minute apart, and when I timed...

I'm just a noob here so far, but I think you can pitch at a higher temp than you are supposed to ferment at. Just as long as it's not too high otherwise it will scald the yeast and then there will be bad flavor. I pitched my yeast around 75-80 degrees.

Great thanks for linking me. I haven't figured out a way to search the forums yet to find this kind of stuff.

Forgive me if this is bad etiquette, but does anyone know of a clone recipe for Rogue's Hazelnut Brown? I've seen Rogue's Dead Guy Ale and Shakespeare Stout, but haven't found the hazelnut one.

Thanks for reposting that spreadsheet. It will really help keep things organized for the next brew!

The wort for our first brew is boiling! Need some help real quick though. The recipe we're going off of calls for Brown Sugar...when should we add that in??

That would be great Gary. Let me get a few brews under my belt first so I can have a quality beer to swap with you ;) Ed, first brew is going to be a foreign-style stout. I'm crossing my fingers hoping it turns out!

Hey everyone. Thought I would stop by and introduce myself. I'm Scott, or Scoot (after a few beers it all starts sounding the same anyway). I'm 22, and from Portland, Oregon. My friend and I decided to start doing our own homebrew after having another friends homebrew and absolutely loving...

So, I'm preparing for my first brew. I've been reading a book so I know what is going on and all the good stuff, and I got a recipe that I want to try from the book. The primary needs to happen for 8 days at 60 degrees, which is totally doable. The part I'm hung up on is the secondary. The...