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I have heard of this mythical "Texas." Some say one should not "mess with it." And I shall not.

So Sunday I brewed NB's peat-smoked porter kit, using Wyeast 1056, SG of about 1.060. It's currently fermenting vigorously at around 62 degrees. I'm trying to ferment it fairly low for an ale to avoid esters, and to accentuate the flavor of the Munich extract, which I've never used before...

Whoops--I guess those are actual mini-mashes. Here in the frozen midwest I tend to order from Northern Brewer--where is this "Austin" you speak of? A Carribean isle? Mexico?

I wouldn't be so concerned about the mini mash aspect of the kit--from the looks of the kit on the webpage you'll just be steeping the grains instead of actually "mashing" them--a more complicated process than you might want to undertake for your first brew. However, the double IPA is a kind of...

That sounds like a plan. I'm honestly not worried too much about dryness, more about vinegarization (does that really happen?)

thanks, odin should I prime it like beer--half cup o' corn sugar per 5 gallons?

Thanks in advance to all the experienced ciderers out there who are helping out us newb autumn appleheads--here's my story. So a few weeks ago I picked a load of apples, crushed 'em in a big old press, and deposited them in five gallon carboy (unsanitized, of course). After a few days I added...

Ha! I'm brewing this same kit and came to this forum with a similar question. This is my first high gravity brew, and also the first time I've really paid attention to the specific gravity. Mine has been in the primary for about 2.5 weeks, and is sitting at 1.03, bubbling rarely, krausen...