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My suggestion would be to head into your local homebrew shop and see if there's a local club. I would be surprised if there isn't someone in your area who can have you sit in on a brew-day to learn the process, give you lots of tips and answer questions first-hand. The club might even be able to...

Any chance for some build details on this little guy? I rent as well, but would love to have a tiny little kegerator at home.

It may be too late for this batch, but in the past I've had good luck using honey as priming sugar. You don't need nearly as much of it, and you still get a great honey undertone to the finished beer. I'm looking at doing a Rooibos Red in the future as well, so I'm looking forward to hearing...

Well, I tasted my first go at a "Pale Stout" today! The recipe was heavy on the Maris Otter, included some toasted Flaked Barley, flaked Oats and some Crystal 30L. There was also a pound of dark brown sugar. What I was going for was just a pale ale with the strength of a stout, and a little bit...

I haven't noticed any off flavors in this batch yet -- it's almost been two months in the bottle and almost gone. Curious what dangers you've heard about brown sugar, a few recipes I've been working on use it, and I'd like to know if it's going to cause problems…

Holy cats! Count me in! So much great stuff here with which to upgrade my system!

I made a Boddington's clone based on Dude's recipe here: https://www.homebrewtalk.com/f64/pub-ale-21226/#post205143 that came out superb! I primed the bottles with clover honey instead of corn sugar and it is easily one of my favorite beers ever. I can't wait to brew it again with a couple...

Hey, all: Here's my first recipe built-from-scratch, my attempt at a Pale Stout. Curious to get some feedback, I'm planning to brew this weekend! Grains: 6 lbs. Maris Otter Pale Malt 1 lb. Flaked Barley (dampened and roasted until golden-brown) 1 lb. Dark Brown Sugar 1 lb. Crystal Malt...

I've been keeping mine simple: And STILL managed to get some compliments on them so far!

I'm looking to make a Green Clover Stout recipe this year (was hoping to do it for St. Pat's day, but not looking likely), and one of the key ingredients is some fresh red clover (both flowers and leaves). Problem is, I don't know where to find something like this in bulk quantities. I know...

I've got an idea for a 'green clover stout', a deep dark stout racked over fresh clover and flowers, and then primed with clover honey. Need to find a supply of fresh clover, but even at this time of year that shouldn't be a problem here.

Here's my list of goals for the year: Continue brewing a new batch of beer every two weeks, cycling between stouts, ales, and reds. There's still a lot I need to learn, and brewing a lot is the only way to do it. Develop and perfect one 'house' recipe in each of these styles which I can keep in...

Nice! I also have plans at some point soon for Blue Sun, which would be a blueberry-wheat ale.

WHAAAAAAAT? Wouldn't that curdle in the beer? Damn, I *might* just have to add some of that, it would certainly give it the cloudy, creamy color I want it to have...

I was just reading up on Pale Stouts tonight, and learned that they've actually been around for a long time, since long before 'stout' was associated purely with the modern, thick, dark understanding of it. Used to be, 'Stout' was a term used to describe the strength of a beer, a 'Stout'...

I just put together a recipe for Mudder's Milk this evening, before I looked and found this thread! I've got a 14-grain-pound oatmeal stout, mixed with 4.5 pounds of dark brown sugar and honey in a small beer, pitched under some high-gravity ale yeast. BeerSmith thinks this will yield 15.1% ABV...

I think just all the talk about bottle bombs has me worried that I will accidentally use too much priming sugar, and not realize it until it's too late. This leaves me overly cautious at bottling time, which I think is part of why my bottles are usually under-carbed. I get that properly...

Hey, all: One thing I've always been worried about when bottling is the fear that I'm setting myself up with bottle bombs. Not sure why I'm worried - my beer tends to end up really lightly carbed. BUT! I'm looking to improve on that, and that means adding more priming sugar in the next batch...

http://youtu.be/KgYJgQkbtEk

Wow, really? I had no idea cider would take that long to mature! The first two batches I made a couple years ago (using store-bought cider, not fresh) were perfectly drinkable right away without much work needed, so I keep thinking that's how all cider should be. But yeah, I'm happy to put it...