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I'm sure this question has been asked but I couldn't find the answer. I brewed my first IPA(my third batch ever) and everything went smoothly. I pitched the yeast(smack pack) and settled the fermenter where I have always done in my basement on a towel. The air lock was somewhat active for...

Very cool logo!

Thanks for all the input guys. I just had a taste to make sure I was on my way and what I was afraid of, the batch was kinda sour. I might just go ahead and bottle and cross my fingers. The only reason I put it in secondary was I thought if u left brew in with the finished yeast too long it...

Your league all filled up yet? If not Id like in.

Damn wish I would have been around for this! Guess I'm already in 2 leagues anyway.

So are you posting because you are buying them or you wanted to put it out there? I may be interested in them.

So my batch has been in secondary for a week now and I will probably try to bottle it up tomorrow. Brew has looked the same just sitting there for a few days now. There are though a few little white specs floating at the top of the brew. Not much though. My question is, is there a way I...

Thats great! As a new brewer it gives me something to look forward to!

Great thanks!

**New Brewer** I noticed in some recipes I see show no boil time for the hops, for example one shows: HOPS: 1.00 ozs Cascade - 5.50% - 60 mins 1.00 ozs Cascade - 5.50% - 0 mins What does it mean by 0 mins?

I am the same way. I did my best with this first batch as far as sanitizing goes. All I see is brewing 101 Day 1: Sanitizing Day 2: Relax. Don't Worry. Have a Homebrew.

So I moved my first batch into secondary last night. I am making an American Cream Ale(Brewers Best kit) because I thought it would be a good place to start. When I popped that top on the primary it was one good smelling batch of beer. Only thing is I thought this batch was supposed to be...

As I stated in my last two threads I am a brand new brewer. I know by now that one of the big differences between Ale and Lager yeasts is the temperature they are fermented. The only space I really have to ferment is my basement which right now(winter) is about 65 degrees and probably 70 in...

I am a brand new brewers in the middle of my first batch. I am about to moved to the secondary stage today but after I sanitized my carboy with bleach I realized there is still a scent of bleach inside. Should I wait till this smell is completely gone or should this be ok? Thanks guys! :ban:

Hello everyone. I started my first batch 7 days ago and think its about ready to hit the secondary stage(or is it). I started with an easy American Cream Ale which I may not even need to get into the secondary stage. Anyway hope to talk to you guys quite a bit. I know I will have a ton of...