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Hey- I was gone for a while. Apparently turboyeast just turns out gross. Used a few packets of wine yeast and it's coming along smoothly. The reasoning for making rotgut... is that I spent a month making a mulled cider that they killed in one night to get smashed. :( it was depressing.

Has anyone tried this? I'm trying to rot my friends' insides because they're unappreciative. I'm also using turbo yeast. Because I can. :eek: It's gonna taste terrible. Anyone know of some secret method to cover it up quickly without too much backsweetener? 'kill it with fire' is...

:D a friend of mine thinks it's gonna taste like jet fuel. Also, suggested a recipe as punishment: 1 lb of kool-aid per gallon turbo yeast. Commence digestive hell. Thanks for the supportive ideas, guys!!

*skip to 'ANYWAY' if you don't care* Hey y'all. I'm a college student and after my friends found out that I brew, I've been fighting an uphill battle. It seems that no matter the flavor profile or what I'm brewing or my efforts, they consume indiscriminately with fervor. I stopped...

Sorry- everythings fine now.

Thanks sptaylor! I have biermuncher's Centennial Blonde in fermentation right now actually- I think I'm gonna do his SWMBO Slayer's Belgian blonde! Again thanks so much for the help!

I have done two batches of beer ever and both of those were from recipes. I'm a little irked because to me your posts are like someone saying 'I want a good book!' and my reply being 'Go read something in the library of congress.'

As far as I understand it (I've only been brewing for 6 months or so), it works like this: Yeast eats sugar and produces Alcohol and CO2. So long as there is sugar, the yeast will continue to eat it and produce alcohol. The catch is that yeast cannot live in alcohol. Depending on the strain...

Any ideas? I'm not familiar enough with brewing to make my own recipe let alone have it be palatable.

Greetings all! I have two 6.5g carboys open and a few brew days available. I'd like to get my new burner roaring! I'm also very new to brewing and I'm not confident enough to make my own recipe yet. Oh- I can only work with extract and specialty grains :l sorry I'm from south florida...

*Edit*I realized I posted this in the wrong section, but I don't know how to delete posts... Whoops :( *Edit* Greetings all! I have two 6.5g carboys open and a few brew days available. I'd like to get my new burner roaring! I'm also very new to brewing and I'm not confident enough to make...

Two days of carbonation and it's awesome! I'll let it go till friday

Hey guys-I'm making a 12.5g batch of this tomorrow in a professional setup (wooh! i lucked out!). Can I let this ferment for three weeks? Or is it super necessary to pull it out early?

I just bottled it today. Stuff came up yesterday. I tasted it briefly and I'm wicked excited. I did the extract recipe, steeped my grains, brought to a boil, added all my extracts while stirring, then let it sit and followed the hop instructions. Seemed pretty close to what I remember it to...

http://www.brockshomebrew.com/SPD/2-liter-growler---metal-handle-2-liter-flip-top-growler-with-metal-handle-----6314261365703933695.jsp Thanks guys! This is the growler that I was planning on using, but I just found a brew shop about an hour away :(-- at least they have what I need, though.

Greetings All, I put a batch of belgian blonde in three weeks ago. I planned on bottling tomorrow, but I accidentally didn't get enough grolsch bottles (I don't want to cap). I called my homebrew store today and they said that they didn't have any, but they'd make a shipment in two weeks...

It was my first batch of beer ever and I did it on a stove top. I think I went around 160 degrees when I was steeping the grains (on accident). And I got my wort to a boil, added the extract, then had difficulty achieving a roiling boil again. Who knows.

I bottle it tomorrow, but I think I might have botched this batch.

As far as: Primary Fermentation (# of Days & Temp): 4 days at 68 Degrees Additional Fermentation: Kegged, chilled and Carb'd for one week Secondary Fermentation (# of Days & Temp): 5 Days at 68 Degrees What if I don't have a keg and I'm bottle carbonating? Can I keep it in primary for 9 days...

My experience with beer consists of a buddy telling me what to do, a piece of paper with instructions on Extract Brewing, and making a recipe I found (the color is probably really off because it's a Belgian blonde, but brown as a bear.) I feel like I skipped from basic math to calculus. In order...