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picthed on 11/4, was going full force by the night of the 5th, so yea, roughly 4week fermentation. so at this point, just mix up my bottling sugar, rack to the bottling bucket, bottle, and forget for a few weeks?

so, i was originally planning to let my beer (spiced belgian) age in primary for an extra week or 2 after hitting my fg. hit my fg on 11/16, was gonna bottle on 11/23. but here it is 2 weeks later, and my beer is still sitting in the bucket. i haven't wanted to open and check it until I...

even though I missed the mark for my OG somehow, hit my fg perfectly at 1.016... The recipe wanted me to add cinnamon and ginger to secondary for a week, but I decided to skip that because I wanted something that would be drinkable a bit sooner (ginger takes a while to mellow out so i've been...

haha, well luckily i didn't have that much of a mess, but I'm tempted to wash some of this yeast and save it for future batches, they definitely got the job done. I can actually see a small amount of krausen that formed on my hydro sample that's been in the fridge for 20min. go figure

and now after putting the lid back on, my airlock activity is back up. hmm. oh well. it looks like fermenting wort, smells like a spiced belgian, I think I might actually have beer.

pitched at ~75 wed night, 1.062og. started full force after roughly 8hrs. I noticed a LOT of airlock activity, and I know that's not USUALLY a good indicator, but I know my setup, and it's usually pretty close, and my fermenter temps were roughly 2deg above ambient, so, 69-70. I noticed this...

^^^^this. now.

the first thermometer I had was only accurate above 100. was able to mash fine, showed 215 when I had my nice rolling boil, when I went to cool, it cooled to 100 and stayed there. an hour later it dropped to 85, and wouldn't go any lower. took another thermometer, and it was right at 74.

i got mine through midwest, they have it for .6 a packet, I bought it when I was buying some of my other stuff though http://www.midwestsupplies.com/red-star-wine-yeasts-5-grams-montrachet.html

the yeast is a belgian ale yeast, said optimum pitching temps were 70-75, with fement temps 68-75. It's happily humming along at 67 right now (So says the thermometer on the side of my fermenter) which seems good to me

I had some trouble with mine leaking, I used an old garden hose for the inlet, and some vinyl tubing for the outlet. assuming you have "soft" copper, you can "flare" it with a pair of pliers, just needs to made a small lip, without cracking it. I put a small amount of silicone on the ID of the...

it IS on the dry side, you can't expect it to taste like a bottle of over concentrated applejuice from shopright, it just aint gonna happen. my sister, who HATES anything dry, especially wine, tried some, and she said she hates it less than other wines, and thinks it's similar to a champagne...

i've got a 32qt aluminum pot, like the others said, right when you hit boil, you need to be ready for a boilover, I had a small one tonight simply because I had a new burner that was a lot hotter than my old one, wasnt prepared for how quickly it started once it got going. but, not a huge amount...

this was not my first brew by any means, but it's been a year or so since I made anything, and in actuality, i've only done 3, one of which was a BIAB partial mash which failed epically. this was an extract w/ specialty that my lhbs helped me put together from some old byo magazines. expected...

well, just racked to my fermenter, didn't hit my estimated OG (1.065-1.068) but don't think I was too far off at 1.062 this might be because for some reason i read mash specialty grains at 155 for 30min as 150 for 20min.... they got 152 for 20min, and 155 for 10min. that, and it's just about...

that I made 3 YEARS AGO. I was afraid something would have gone sour, but threw em in the fridge for a few hours, cracked one open, and it's absolutely delicious. tastes just like slightly dry, lightly carbed, apple juice. and 2 bottles later, I realized I forgot how much of a punch it packs...

Ok, that's what I was thinking. it's starting to get pretty cold outisde, so i can probably just hide it in the garage when that time comes. thanks!

There's actually a recipe for this already on hopville, I was considering making it for a while. http://hopville.com/recipe/587283/sweet-stout-recipes/irish-car-bomb-stout

I went to my lhbs and he had a whole bunch of old BYO magazines, I found a recipe I liked: 4lb amber dried extract 3lb light extract syrup 1lb wheat dried extract 2oz special b 10.5aau perle .35oz perle .35oz goldings .11oz star anise .04oz seeds of paradise .42oz bitter orange peel...

I haven't been able to brew in a really long time now (over a year), but I'm looking to get back into it. I wanna do a spiced holiday ale, extract w/ specialty grains is fine. I don't have the facilities to do AG right now. Anyone have some recipe suggestions? I'm tempted to just walk into my...