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Mainly out of curiosity, I'm wondering if anyone knows of any good home brewing blogs?

I'll have to check that out. I'd love to all grain eventually, but I don't have the funds for the equipment at the moment (just bought our basic brewing setup this weekend) and my crappy electric stove takes forever to boil the volume of water needed. Sorry man. RDWHAHB.

I am as intrigued as I am horrified. . . sadly, I was five in 1993.

So, my friend and I have our first homebrew bubbling away in primary ferment, and I'm already thinking about what to try next. I got the crazy idea of trying to do a mint-chocolate stout or porter. Has anyone tried using mint as a flavor in beer? Also, can anyone direct me to an extract or...

I should probably note that the pumpkin ale is my friend and I's first attempt at homebrewing, so I'm still quite up on my jargon. No clue what dryhopping is, and conditioning is something you do post-bottling, yes?

Hm. I can't say our wort smells very heavily of pumpkin, but who's telling how much the taste will come out in the end? And now I'm a little worried about spices. . . we're not putting ours in until we rack into secondary fermenters. Oh well, RSBHAHB.

My friend and I just started a pumpkin ale Sunday. The recipe we're using calls for 6-10 pounds of pumpkin for a 5 gallon batch. Basically, you roast the pumpkin the same way you would a squash (in a pan with 1 inch of water for one hour at like 375 degrees), then toss it in at the same time...

Huh. Interesting labeling technique. I'll have to bug my graphic design friends and see if I can get one of them to whip me up a label (being that I'm crumby at design myself).

The responses I got on my very similar thread seem to indicate that growlers are generally used for storage, not conditioning. I know there's a brew pub here in Bloomington where you can buy a growler for like $10 and get really cheap refills, but they fill it from tap.

I'm very cautious about the jugs turning into bottle bombs. I would prefer for my tiny studio apartment not to get splattered with beer and broken glass. Is there any reason they wouldn't be able to take the same pressure as a 12 oz bottle?

Yeah. My LHBS even had screw-on seals with holes for gas locks. Maybe cork + cap?

Sorry if I wasn't clear, but they're glass jugs :D

Did both on my first batch (which is happily fermenting away as I type). Who do I talk to about learning the secret handshake? :mug:

So, my friend and I just pitched our first five gallon batch of homebrew on Sunday, and I have a question about bottling. We're going to do a secondary ferment in five different one gallon jugs to test out different styles of spicing (we're doing a pumpkin ale), and I was wondering if it...

Start a microbrewery?

Room temperature, so currently right around 70 degrees F. Using this recipe with a White Labs English Ale liquid yeast. I took my three piece gas lock apart and dropped it in some cleaning solution right after I affixed the blow-out tube.

Point taken. I'll attach a blow-off before I head to campus.

Hm. It's a five gallon batch in a 6.5 gallon primary fermenter. The Complete Joy of Home Brewing says that a blow-off tube shouldn't be necessary for such a batch in such a fermenter. How bad do you think the risk of it erupting is if I don't attach a blow-off tube?

How long do I leave it in? Or, really, is it okay to leave the blow-off tube in after it's blown off? I'm a grad student, and I'll be away for class for a large chunk of the middle of the day.

A friend and I are starting our first batch of home brewed beer. I pitched the yeast into the wort last night. We're using a 6.5 gallon plastic primary fermenter with a three piece gas lock. At about 10 AM EST this morning the gas lock started filling with foam, which is escaping from the...