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I am a newbie did my first all grain batch a month ago and had no problems with it whatsoever

All the money we spend on this hobby it's a small amount imo

Beersmith is worth the money in fact I would probably pay a 100 if they were asking for it.

Yeah only took me 36 hours

Mine in its early phase

Don't be cheap[emoji2]

So for long term when should it be added to the fermenter

Was wondering if anyone has done this and if not what are their methods with this strain

Thanks for the replies when I originally thought of this I was just trying to repurpose an old freezer. Never thought about the lifting thanks

Hi I'm thinking about using a chest freezer for a fermentation chamber can anyone who's done this give me some advice on how to approach this. Any help is appreciated thanks

It's hard cause I like almost everything. I'll have to stick to styles that are fairly forgivable temperature wise cause I don't really have a fermentation room at least not yet. I have to stick with styles were the yeast do best in the range between 19 to 22 degrees Celsius

Got a link for a good recipe

I'm into them lately. But they seem hard to find in my area

Maybe a sour saison

All great suggestions guys thanks keep em coming

Mmmm porter

I don't know to much about Neipa but I thought the instant oats is what made it cloudy or just oats in general

I have a homebrew shop down the street from me just thought it would be easier if I said what I had on hand was thinking maybe I'd do a saison but would need more ingredients of course. Really just looking for a nice drinking beer for the summer months

I've just finished off my fourth brew with all grain looking for ideas for my next brew day. So for I have brewed two IPAs one APA and one black IPA. The ingredients I have are pale malt, pilsner, Munich , wheat malt, malted oats, crystal 60, carafa3, chocolate malt, roasted barley, for hops I...

The only thing I don't like about that is