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nope, i did not(although i wish i did, figured i could just get bottle cultures since i hadnt planned on re-yeasting). thoughts on using my thief to take a sample and try to grow up a culture? too much work? too much risk for oxidation/infection?

wow, you guys are quick. im in no rush, so im going to do some googling tomorrow, when im not so tired. this is a good starting point. i had suspected champagne yeast was the way to go, just wasnt sure if i should get it going with some DME first, how much, and if i should add sugar. i see the...

last year i brewed a beer somewhere between a tripel and a golden strong, thats been in secondary for around 9 months now and im getting ready to bottle it. i plan on going to style and carbing upwards of 3 volumes and bottling in corked and caged belgian 750ml bottles. since its been sitting...

this thread makes me feel lucky i have a well. gets 3 gal of wort to 75* in ~5 mins. and instead of recirculating i water the lawn.

i avoid dry hopping in primary. i secondary almost all my beers and i dont want the co2 sending the precious volatiles on their way out of my carboy. most recent IPA was in primary for 6 days, seconday with dry hop for 14(3oz pellets), then bottle conditioned for 21 days. hop flavor and aroma...

first night i havent drank a homebrew in a while. sipping on a maharaja tonight.

well at least the belgian are honest folk. all my belgian bottles say 11.2 oz.

in a life of monotonous 9-5s simple is boring :) damn that decoction was a hell of a ride.

ehh my first batch was a step mash IIPA. went perfectly smooth and the beer is wonderful. only used pale 2 row, crystal 20 and rogue farms independence hops. second batch was roughly the same bill using simco and doing a single infusion. efficiency was terrible. im about to do my third AG...

brewing a higher gravity pilsner in a couple hours. 1.07 og and ~55IBU. mmm

best with rum rummy bears. only way ive ever done it.

well as i slowly move to all grain im messing with some of my extract brews a little more. heres what im doing for a mocha porter. based loosely off of a robust porter recipe. mocha porter 12-B Robust Porter Size: 5.0*gal Efficiency: 75.0% Attenuation: 75.0% Calories: 198.22*kcal...

english yeasts clean up well and really let the hop and light malt character shine through. good for IPAs (i mean, it was orginally an english style) although US-05 works well IMO.

the barley wine is intersting, medium thick in the mouth, with a lot of pineapple character. almost tastes like a pina colada beer. its not bad, just different. malt profile is smooth and full, but definitely on the lighter silkier side. no dark/roasted malt character to be had anywhere...

new brewer here from the 413. got two batches of extract brew under my belt, a saison and a german hefe, with a belgian single ready to go after reading through a few threads I joined up here to research going AG and learn how to design my own recipes. cheers!:mug: