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FWIW, since we're talking about the law, I think it's awesome that Brooklyn Brewery can't sell their beer at the brewery but can sell wooden tokens that you can exchange for beer. :confused:

So the Golden Strong Ale has been in the primary for 15 days. OG was 1.072 and today it measured 1.006. I let it rise from 65 to 75 degrees by increasing the temperature 1 degree a day. Tastes great, a hint of alcohol bite but not bad and not sweet at all. The dude at the LHBS said once it's...

Well, I'm brewing a Golden Strong Ale and just realized, mid-boil, that the recipe calls for two Wyeast packs and I only have one. I did make a starter with it a few days ago but I'm thinking about swinging by the LHBS tomorrow and getting another pack and pitching it tomorrow night. It is a...

If it's important to you, you can make/find room. I'd bet that I have the among the smallest living spaces of anyone on this forum. Gotta love NYC living. I was able to fit a 5cu ft chest freezer with a temp control. It's better then cranking my window a/c to 65. That becomes expensive real...

I use a small chest freezer and a Johnson Controls temperature controller. Set the freezer on the coldest setting and dial in your temperature. Done.

Well fall's upon us soon so it should be in the 70s in my closet. I'll probably get a carboy as a secondary and throw it in there.

If I bulk age after say, 6 weeks in the primary, how important is the temperature during the aging process? Reason being is that my fermentation chamber can only fit 1 carboy/bucket at a time and I will want to brew something else while it ages.

So I picked up a partial mash kit for a golden strong ale. I plan on doing a starter yeast and I have a temperature controlled fermentation chamber. The guy at my LHBS said to start it at 65 degrees and increase the temperature by 1 degree a day until it hits about 70. He also said that this...

Sorry to be a noob, but what's a starter? Is there a link I can read about it? Thanks for your input. It's greatly appreciated!

So I thought I broke the little inner packet in the wyeast package but when it came time to pitch the yeast, it was still unbroken. I threw the yeast in but I'm not sure what to do next? Should I get more yeast or break the packet into the wort???

I'm brewing an amber ale and the directions say to add the Cascade hops after the heat has been turned off. How long does this stay in the wort and can I put it in the same hop bag as the bittering and flavoring hops.

So I couldn't wait any more. The suspense was killing me. I chilled one down real quick and drank it. It needs more time in the bottle to carb up (bottled on Sunday), but tastes F'in AWESOME!! I truly cannot believe one can make beer at home that tastes this good! Next week, they'll taste...

I live in Queens.

Yea...I'm going to the LHBS to pick up another ingredient kit this weekend. I'm thinking about getting a carboy but don't want to buy a bunch of stuff and freak my wife out! LOL...she's actually really cool with it. We had a girl, BTW. Fatherhood has been great so far.

Cool. I was planning on throwing them in my freezer/fermentation chamber at 70 degrees. I'll let them sit for 3 weeks but honestly...it's gonna be hard to wait that long! I'm gonna brew up an Amber Ale this weekend to keep the pipeline full.

The gravity is holding steady at 1.012. Tastes great. Tomorrow I'm going to bottle. Would you guys think 2 weeks in bottles before drinking??

So it's been fermenting for a week now. It started last Sunday, started bubbling by Monday morning and bubbled until Wednesday. It wasn't bubbling hard core, just kind of steady and it hasn't bubbled that I've noticed since Wednesday. I'm thinking I'll wait 1 more week until I take a gravity...

So I've got the weizenbier fermenting now. I was hoping to do this sooner but my wife gave birth the our first child on July 5th!! Everything went pretty smooth except I might have pitched the yeast a when the wort was a bit too hot. I pitched it at around 78 degrees...which I hope isn't a...

So I'll put the pellets in a bag then? Only reason I ask is because I saw so videos where they just threw them into the boiling wort.

That's brings up another question, How do I maintain 152 degrees for steeping the grains? Is it simply constantly monitoring the temperature and adjusting the burner output as needed? This beer is going to be a wheat beer (hopefully :) ). Will this increase the chances of 'explosive...