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five gallons of fresh cider fermenting as we speak 384+5=389

that's about how it goes I'm still dialing in how much water the grain soaks up last batch I used brewers friend and it kinda helped seemed like its guess was closer then mine

I'm not sure what I'm going to use figure I have 2 weeks to do the research on that the local brew store had an oatmeal stout on tap when I picked up the grains and it was awesome forgot to ask him what he used On a side note I got this all brewed up but I over shot the og to 1.072 not sure...

Brewing this tonight think I'm going to secondary in one gallon batches 3 no chainge one peanut butter and one on chard oak soaked in Burbon I can't make up my mine what one to do so why not do them all

Not saying any thing bad about the biab method just don't make sense to me tried my first beer tonight it's been in the bottle for a week so it's kinda flat just wanted to see how it's working out seemed watered down hopping it grows up into a desent brew

West branch area I didn't use the biab method figured that the closer to the brewerys methods I can get the better the end product will be thanks for the welcomes

well look at that I forgot to tell you all where I'm sitting (northern Michigan) what I do (professional chainsaw carver) what I have brewed a few gallons of hard cider and cream of three crops no extracted brews for me jumped in all grain from the start after reading this forum for a few...

hello yall I'm john I'm new in the whole home brew arena to tell the truth I just recently found out I like beer always thought all beer was like the mass produced stuff I drank in my younger years but quite recently I was introduced to Guinness that opened my eyes so I went on a year long...