Recent content by paul7218

Ow can I learn to evaluate my brews? I think they tat ok, but I am making all kinds of beer I have never had before and don't know what's what. Wher can I get info on how to judge my beer?

I am currently drinking my 4th batch with number 5 in the fermenter. I have taken to using White Labs yeast because I was told it would be better than the packaged stuff that comes in my brew kits, but I have no idea why?!?! Where can I learn more about yeast, why one is better than another...

I'm going to make a Blue Moon Knock off from Austin. The instructions have me using two gallons of water to start brewing and adding another gallon later. I have been just ben using a gallon to a gallon and a half in my first two batches figuring it all gets added together to make five gallons...

The nut brown ale was a True Brew kit. 1 can of hopped light malt extract, 1 lb of light dried malt extract, 1 lb Amber dried malt extract, 1 lb special dark brown sugar, Grains:Chocolate, dark crystals, and roasted barley, 1 oz hop pellets, 1 pack ale yeast. Grains are steeped for 30 minutes...

I have patently waited for the wort to get to 90º as per the instructions. Tomorrow I'm getting a wort chiller. Could that be it? I will post the recipe shortly...

Hi gang. Feel free to jump in here. First ever batch, a Nut Brown Ale This batch, a Pale Ale This current batch sat about a week and a half in the primary fermenter then about 2 to 3 weeks in the secondary. The batch was kegged and forced carbonated. There is a hint of a bitter bite...

Just moved my second batch of beer to my secondary fermentor. It is a kit, pale ale. Damn, it's dark. I thought this should be more of a golden/amber color? It's only like four days old. Will it lighten as it continues to settle? Any thoughts?

Great replays. Thanks everyone!

Stupid question... I have just brewed my second batch, the first was a Nut Brown Ale and I just brewed a Pale Ale. The first batched started and stopped bubbling in about 48 hours. It tasted great. This second batch is still in the fermentor but didn't even bubble for 48, probably 40 to 45...