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OK, bear with me, this is a weird situation. My family's kegerator is housed at our summer cottage on Kelleys Island (middle of Lake Erie). The ferry boats start to run on March 1; the family is looking at March 10 to get up there and open things up. I'd like to have beer. :mug: So...

Brewed a batch of Beavr Nutz on Saturday, when it was 45 degrees here. I live across the street from a Mormon church; always seems a bit wrong to be brewing in view of that place. ;)

Mine is in the primary bubbling away.

I just transferred this recipe to the secondary. So far, it's fermented from an OG of 1.070 to 1.014. Given how explosive the fermentation was, I'm shocked it still may have more to go! 2 more weeks before bottling...at least. And it tastes amazing! This is going to be a serious ale--should...

I just started doing AG brewing. In the past, I have always brewed on the stovetop, but I found out pretty quickly that it takes forever to get that larger wort volume to boil. I have a propane burner on the way (thanks to suggestions on this board :) ). At the moment, it's 19 degrees...

Awesome!! Hope to be saying the same thing in a month or so with my first AG batch!

Well, I moved the beer to the secondary fermenter, and I must say things seem to be going pretty well. It's now registering a SG of 1.012 (OG 1.040). It tastes amazing--nice and spicy, good malt and hop flavor as well. By my calculations, I may be able to enjoy a bottle by Christmas. :mug:

I used a Northern Brewer kit with a little extra spicing. I'm planning on moving over to the secondary fermenter tomorrow--another taste!

12 Dogs has consistently been great for several years.

Other than some miscalculations with sparge water volumes, it all went pretty smoothly. I brewed up a 4 1/2 gallon batch of spiced winter ale (a Northern Brewer kit...with a little extra ginger, cinnamon, and orange peel from my pantry). It tasted pretty yummy after the boil, so I'm pretty...

$11.99 for a 6 pack. It's not even that great this year. Wimpy spices.

Single gal here from Cleveland's West Side, where beer is a way of life. I have been extract brewing for a looong time, but have now decided it's time to move on to all grain. The malt and the new brewpot are arriving tomorrow, so I'll be likely taking the leap sometime on Tuesday after work...