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I'm five months in and just finished building my mash tun to switch to ten gallon all grain batches. It is addictive.

In this recipe, is the 2lbs of honey honey malt or actual honey? If honey, should I add it at flameout? Also considering adding some of the honey in the secondary. Any help would be appreciated. Worth

Can anyone help me out with advice on making this a honey blonde? Can I just add a lb of honey or should I adjust in other ways?

I have been looking for a honey blonde, and this looks great except for the honey. Thinking of just throwing a pound of honey into this recipe as is, but this will only be my fifth batch, so any advice would be appreciated.

Think I could substitute Safeale 05 for the 33? I've got it already.

After about a month in the bottle, I have been drinking these and giving a few away. Everyone who has tried it loves it, and it is by far my best effort in my short brewing career. Thanks again NC Beernut for the great recipe.

I'am a noob myself, but the main reason for taking gravity readings is to make sure the beer has finished fermenting. When you get two of the same readings a day or two apart, fermentation is complete. To get the wort out, I use a sterilized turkey baster.

Mine will have been in the primary for three weeks on Saturday, and I just drank my graduated cylider dry after taking a gravity reading. It is my third brew and shaping up to be the best so far. Can't wait til it bottled, carbed, and ready.

Should have said "not" boiling with cover off, but Yooper already said it anyway.

I am just starting, but in either the Palmer or Papazian book, they suggested boiling with the cover off b/c off-flavor causing chemicals will boil out with the cover off and won't with it on. I have zero experience boiling with a cover, so it may not be a big deal, but I figured I'd throw it...

Brewing it tomorrow. Can't wait.

Remeber to sit down, and I wouldn't use NO2 while dealing with a glass carboy, as you are very likely to drop and break your carboy...Wait, that's not what you mean is it?

Had a great conversation at lunch with a buddy that is too good not to share. Me: I've started making my own beer He: Tell me you haven't already bought everything, I have a ton of stuff in my garage my wife would love for you to come get. He (to other guy at lunch): it tastes just...

You could also consider boiling 3/4 a cup of sugar with 2 cups of water, cooling that, then pouring into your fermenter and allowing it to rest a while before bottling. I have only bottled once, so am in no way an expert, but that may give you a more uniform approach than adding sugar per...

I am very much a Noob and was having similar concerns. I blasted the insides with hot water out of my bottle washer before sanitizing, and then drank some water out of them. I didn't taste any chemical in the water, is that a good enough test, or should I be doing something else.

I stumped it with Jon Fishman (Phish drummer) but it got Trey Anastasio, Denny Crane, Jenna Jameson, and Apu

Thanks again. The pics of the final product have got me very excited. Hoping to prew Saturday, ferment 1 month, bottle and drink on St. Patty's Day. Will let y'all know how it turns out

I am gearing up for the extract version. How long and at what temperature should I steep the grains?

THanks to all for the reassurance and encouragement. I love hops too, so it sounds like I will be in good shape. I'll let y'all know how it turns out. Edccullus, I grew up in Chas. too,and most of my family is still there. Love John Hartford too, and used to have the same pic as my facebook...

I just finished brewing my second batch ever. I made the Papazian Righeous Real American Ale. The recipe was : 4.5 lbs amber malt extract 1.75 oz Cascade (60 min) .75 Willamette hop pellets finishing hops English style ale yeat(I pitched two packs dry and it is already bubbling away)...