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Lots of trimming to do today, so starting off with some HB Coffee Oatmeal stout to get things rolling!

I’m using this yeast in an Oatmeal stout with Sabro hops, really looking forward to seeing how it turns out fermented cool in my basement

HB Blackberry Cream Ale clocking in at 6.5%. Delicious!

I brewed an out of style cream ale today, should come in around 6.5% abv 30 ibus. Two row, flaked maize, and table sugar. Hops were Columbus and Hallertau. Cream ale yeast blend. Plan on fermenting at 60 for a few days then ramping up to the low 70’s.

Currently boiling up a RIS, 90 min boil Maris O C-80 C-120 Brown malt Biscuit Roasted Barley Black Patent Black Prinz Bit of Magnum and something called German Tradition early in the boil Third beer brewed in the last 3 weeks.

Just realized this is my first brew for the year, so cheers to that! I'm currently mashing iteration 4 of my I.M.P. imperial mock pilsner ale shooting for about 6.5% and 50 ibus. Pilsner malt, saaz and spalt hops in this batch, fermenting with white labs kolsch yeast. After primary...

Drinking lots of these while enjoying this beautifully warm Arizona weather.

A real working man's beer has to contain between 2-8% actual sweat. The sweat must be wrung directly into the boil kettle from the grimy rag the real working man used when he wiped his brow from his long day hard day of farming, car fixing, or house building. For extra good measure the...

I brewed a 3 gal batch of my I.m.P. ale today. Instead of Pilsner malt I tried Kolsch malt for the first time and it smelled great so I'm hoping it brings a good flavor to the final product. Hopped with Warrior, Saaz, and Halltertau. OG came in at 1.074, which was right on target. Edit: I...

Yeah that's an infection but if you're tasting it and it's not bad, it is probably a slow one. I would drink those ASAP, and def be careful for over carbed bottle bombs. I'd give them 10 days to carb, then into the fridge to slow the infection as much as you can, then drinking up. Did you dry...

You probably don't have the package anymore but how old was that yeast? I've never had S-04 take that long to start fermenting, usually it's at full krausen by 24-36 hours. I wonder if your yeast was old or getting to the end of it's life cycle?

So how are people getting the beer out after it's done fermenting? Do you have a small siphon or are you just pouring the beer into a bottling bucket? I have two of these growler fermenters going and I'm trying to decide how to best get the beer out. I'm thinking I'll cold crash in the fridge...

Currently mashing my annual BBA RIS I brew each fall. This is my third year brewing this, and I'm planning on doing a vertical next year and seeing how they compare to one another. This year's batch will have vanilla beans added to the secondary along with a nicely charred bourbon barrel...

Nope I meant 1.013, the line that is for 1.014 is not quite out of the liquid, at least from how the picture looks to me. But really what's the difference between 1.014 and 1.013, it's super negligible. OP I would just say 1.014 and call it good.

That looks like 1.014 to me, maybe even 1.013

I'm sorry you have to go to Cleveland :( If the smell eventually gets to you, come up north a few hours and get some good beer in the mitten. Oh and I see you're from Amherst. So you know how Lackawanna smells? That's what Cleveland smells like, but worse. Have a fun trip!

Kwitty nailed it!

I have a starter of 550 going right now, came from a pack of 1 month old expired yeast and it was not doing anything at all in the first 18 hours but now there's bubbles forming and it's looking like it's going to make a nice krausen. I say that to say maybe that strain is a late starter? I've...

Wish I could make it but alas not to be this year. Maybe next year though! Hope everyone has an awesome time

Brewed up a batch of a mock pilsner using pilsner malt and Tettanang and Saaz hops, with WLP 060 ale yeast. Everything went great, even went over my estimated OG by a few points so was def a good brew day for National Homebrew Day.