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If it helps, I just completed my first all grain brew session on Sunday and I also went the non-complicated route and made a SMaSH beer (Single Malt and Single Hop). I chose 12lb's of Maris Otter and Golding hops (2oz at 60mins, 1oz at 15mins). Just for kicks, I took a shot-glass sample this...

I just did my first all-grain today and had the same 'forever hot-break' as you describe. After 30 minutes of blowing (and steaming the heck out of my face) on the bubbles to keep them from boiling over my keggle, I finally turned the heat down slightly to the point that the bubbles wouldn't...

Well, I still haven't dumped the batch. I'm glad I haven't because the phenol is slowly fading. I took a sample last night and besides a small residual taste of phenol, it's pretty good. I'm thinking 2-3 more weeks and I can probably keg/bottle it. Until then, I'll spring for another carboy and...

Who know's what might happen after the parents and non-drinkers go home! I called the distributor and all they have is a hand-pump tap to rent with the kegs. I've had bad experiences with those in the past and didn't really want to ask my guests to continually pump the keg. So I called around...

Jockey Box, I like that idea. I hadn't heard of that before but I can see how it would come in handy. Of the option of SS tubing or a cold plate, the cold plate would seem more versatile (bottom of cooler during a camping trip?); and is a cold plate the same device some people use for chilling...

We're having our wedding reception this Saturday at a Firefighters Hall (converted from a large suburb house) and would like some suggestions and ideas on how best to serve beer from kegs. I don't have any homebrew ready and acceptable for my guests, so we ordered two kegs from the local beer...

Well I brewed my last extract batch today. I wasn't sure if this belonged in the Extract forum or All-grain forum, so I went with the future and All-grain it is. The recipe is a clone of Dogfish Head's raison. And OMG, if bad things happening during the brewing process is indicacative of good...

So I gave this numbing beer another week in the primary and then racked to the carboy for the last 7 days. I took a sample this morning and the good news is, it doesn't numb my mouth anymore, but it still has a strong phenol/medicinal taste to it. With the advice of this forum, I attribute that...

The spot in the living room was pretty convenient and a constant reminder that 'I brew the beer I drink', but I guess I'll look for another place in the house with a slightly lower temperature. And to Reno_eNVy_446, I'm not Asian, White as they come. I forgot to ask my wife to take a sample of...

My cleaner/sanitizer of choice has been oxyclean/iodophor. Being a noob, I've been pretty religious with sanitization. I've got no problem letting it sit for a while longer; if anything, it gives me a reason to buy another primary! The recipe sounded good; it was one my LHBS had in a 3-ring...

The recipe my LHBS provided is: 6.5 lbs Amber LME 3.5 lbs Pale LME 0.5 lbs Crystal 40L 0.25 lbs Roasted Barley 0.25 lbs Peated Malt 2 ounces Cascade 60 mins 1/2 ounces Northern Brewer 15 mins WLP028 Edinburgh Ale, didn't use a starter for this one. Kind of on the low side of a...

Afternoon/morning all; unfortunately my first post on this board is about a questionable brew. I've been lurking for a few months and have learned so much from everyone. I've brewed 6 five-gallon extract batches and have been having a good time doing it. I consider the first 2 batches a...