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+1!!!!!!!!!!!!!!!!

I was thinking of adding some cinnamon sticks, how many do you suppose your going to use?

+100 for barleywines.....especially SN Bigfoot.....bbblleeeechhhhtt........because of that beer I have realized that I am not a big hop head and started brewing alot of belgians with less hop profile.

well I am about 11 days in with my first batch everything looks ok......but.......by watching the fermentation taking place I noticed that in my 5 gallon carboy that it is only fermenting on 1 side of the carboy, I can see on the right side C02 bubbles loading up creating the white foam but on...

Add me to the list of newbie apfelwein brewers......only twist I made was using lalvin 1118 instead of montrachet...only because homebrew shop doesnt carry it....cant wait to try it..I will chime in on how it is going in the weeks ahead........Thank You Ed for the recipe.

Just brewed up 5 more gallons..... 846.5 + 5 = 851.5 Thanks Ed.

this message board freaking sucks......I have posted several questions about different subjects and never get any responses from anyone.......time to move on with this crappy board

well decided to make some mead, I used 15lbs of clover honey and fermaid K, with champaign yeast. It has been bubbling like crazy for over 3 days now.....I read somewhere that after the fermentation slows to add some more fermaid K along with some DAP....just curious...should I do this or just...

thanks for the advise dougjones............after reading this thread I wont try a lager just yet.....I will probably buy a temp controller and then plug the fridge in and then try a lager......thanks to everyone for chiming in.

yes, it is an unplugged fridge, I have been checking with a cooper's thermometer and it fluctuates between 60 and 66 degrees in the fridge......I live in Oakland, California and it gets pretty cold at night. My garage is not enclosed but basically it is like a lean-to so it is open to the...

I have found the perfect Fermentation chest.....I have an old refridgerator in the garage and it constantly keeps the temperature at 60 degrees......I am wondering If I add enough ice I can get the temp down to around 35 to 40 and then try a lager. I think I would have to keep constantly adding...

I made an imperial stout and I then racked it into a secondary to age for about 2 months and after about 3 days there is a noticeable sediment layer on the bottom. I am confused because I have read that if you leave your fermented wort on the yeast layer for to long it will end up not good so...

thanks for replying......I am so impatient when it comes to this........I will let you know how it turns out.

I was hoping on cracking open a few around New Years.......I have no problem waiting longer......should I?

Well, just got done putting the stout in the secondary and everything looks fine, took a hydro reading and it is at about 1.020 after an OG of 1.070 which I guess checks out....I tasted the stout and it tasted real good, there is sort of a sharp bite to it but I think after I age it about 2...

yeah that is the method I will use......I think those instructions were for someone just starting out...........I have also heard people heating water to 170 and using that as sparge water. But I think I will use the method you have suggested, thank you

Hello All, I am about to brew an imperial stout kit from my local HBS and the only question I have is on his instructions he states when adding the grains put them in a grain bag and just put them in the water until it reaches 180 degrees then pull them out, but from reading posts on this board...

Oakland is going to win it all