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Hey there folks. It's brew day and I'm doing a couple of new things. Doing a protein rest (wheat in the bill), which I've never done, and a 90 minute boil (Pilsner in the bill), which I've never done. Using an online calculator, I get the following quantities/temps. 12.5 lbs grain - 15.63...

Yeah, I was there last weekend and they mostly use de-bittered hops. Maybe he's mistaking sour/funk for hoppiness.

Took a hydrometer reading of my first all grain batch. Was bang on 1.01. Dry hopped it with 2 oz. of Mosaic. Smelling fantastic, sample tastes pretty damned good, about to celebrate that minor victory with a bottle of my previous batch, a citra hopped saison, which has finally carbed up after a...

I'm finding myself drinking a lot of saisons and sours right now, and Prairie and Jester King are rocking those styles like nobody's bidniz. Peticolas here in Dallas have been really impressing me lately too.

My carbonator cap came today.

I'm fermenting my first AG batch right now. I wanted to keep it simple and do a SMaSH beer so one of my new friends from my local homebrew club fixed me up a recipe for a Maris Otter/Mosaic IPA. (Thinking of naming it MOMo) 5 Gallons | OG: 1.052 | 64 IBUs | Fermented @ 60F SafeAle US-05 100% |...

I really like Prairie's bottle art. http://prairieales.com/beers/ The brewmaster's brother does them. Their beer is @#$*ing tasty as hell too. Seriously, their Prairie Standard is my Platonic ideal of a lawnmower beer.

I watched other people brew. Joined my local homebrew club a couple of weeks ago and attended a brew day event yesterday. Met and talked to a lot of great people, tasted some really nice beers, had my first brew critiqued, learned a ton, mostly that I don't know a damn thing. Really fanned the...

Don't sweat it too much. I tasted my first brew a week ago and it was really astringent and pretty bad. Had another a week later and it's a drinkable beer! Not gonna win any awards, but for my first go at this I'm pretty happy with it. The bulk of it is still conditioning. Gonna leave it alone...

Thanks for all the replies. What happened was my corn sugar/water mix was a little on the thick side and the beer fresh out of the fridge just solidified it further. Hopefully enough dissolved to give me some kind of carbonation.

After bottling a batch yesterday right out of the fridge from cold crashing I was cleaning my gear and while getting the gunk out of the bottom of my bottling bucket I noticed a good sized hunk of my priming solution that had hardened into silly putty and didn't get dissolved into my beer. I'm...

Thanks guys. My bottles are sanitizing right now. I'll wait to pull the carboy out of the fridge until I'm ready to rack to my bottling bucket.

Good morning Gonna be bottling batch #2 today. (a Saison that I dry hopped with Citra) It's sitting in the garage fridge cold crashing right now. Wondering whether or not to allow it to come to room temp before bottling or go ahead and bottle it while it's cold. I've seen conflicting...

Probably Celis White back in the mid 90's. Started trying lots of different beers after that. A few others from that period that I remember sparking my love of beer (not just drinking) are Fuller's Porter, Chimay red, and most especially my first cask conditioned Fuller's ESB. After years of...

I had a Southern Tier 2X Stout the other day that was just awful. Tasted like burnt alcohol. Tried letting it warm up a bit and it never got any better. Don't know if I got a bad bottle or what but I ended up dumping over half of it. Shame too, because I've liked the 2 or 3 other Southern Tier...

Yeesh, just noticed I said 6 gallons of light LME. Should read 6 lbs. Think I'd have made alcoholic pancake syrup otherwise.

After many scheduling conflicts I was able to get a buddy to come help me bottle batch #1 yesterday. (he only broke 1 bottle!) I thought I'd take advantage of the assistant and brew batch #2. I knew I wanted something light and refreshing after all the heavy/malty winter beers I've been drinking...

Had a Maredsous Tripel to accompany an insanely delicious smoked ham. (I wish I could take credit for the ham. My stepfather's friend gets us one every year from "a guy he knows" that cures/smokes them himself.) I have a bomber of Ranger Creek Mesquite Smoked Porter in the fridge, but didn't...

Haha! You guys must be psychic. I was gathering all my gear from the sanitizer bucket and dropped my brand new hydrometer test jar breaking off a chunk of the base. It still stands and holds liquid tho. Now I've gotta get ready to bottle soon, and think of a clever name, then think of what to...

Well, it'd been about 16 days since I set the yeast loose on my maiden batch and after going back and forth on the matter I decided to crack open my bucket and rack to a better bottle for secondary fermentation. I've seen a lot of people saying that it's not necessary, but for various reasons I...