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I'm right there with you boss.

I was going say I looks like a orange juice smoothy thingy. But it's amazes me, the vastness of brewing your own, the skies the limit and the styles are endless. I don't think I would care much for that style, but I would try it. The important thing is you're not me and that's what make home...

My opinion even after a long lagering phase there should be plenty enough yeast left to bottle prime. You going to want to prime at room temperature for a couple of weeks anyways. You can always pull a sample bottle from your lagering vessel and add priming sugar, cap the bottle, set out at...

What's it taste like?

I'm just getting back into brewing after about 30 years of not brewing. Oddly enough one of my college professors turned me on to home brew. And even more amazing I still have the notebook that I wrote notes and recipes of the beers we brewed. Spent many brew sessions in his kitchen with his...

Yep, I pitched a Danstar Nottingham starter. The yeast is a beast, it plows through wort like a freight train. It usally finishes around 1.008 or so, when I mash in the upper 140s. I mashed this batch @ 153. So I'm expecting a slightly higher final gravity. I would be happy if it finishes at...

I believe there's hope for a deep red. I just pulled a hydro after 5 days of primary. It's currently around 1.014 or about 4% ABV. I think it will drop clear red. It smells like a Irish red, but still a little to sweet. Irish red needs to be dry. It's amazingly smooth for a green beer. I'll...

Looking forward to brewing up a 6 gallon batch of BM's OktoberFAST.

@Brooothru Just an update... Primary is wrapping up. It fermented pretty dark at around 62F. I'll most likely rack and batch secondary into my 6 1/2 gallon glass carboy the next couple of days. I currently have it spilt into a fermention bucket and a gallon jug. We'll see how it looks when...

CBC-1 and a little sucrose or dextrose? Edit

Happy May Day from my 7.6% ABV Maibock.

Ain't autocorrect a bitch?

Yeah... a little TLC I guess. I already have two Corona mills. Although I don't believe they are true Corona. They are pretty old say SS Made in the USA. My wife nabbed them at a garage sale, both are identical. I'm assuming SS means Stainless Steel? They are very old but not a speck of rust...

Momma taught me, good things come to those who wait. Boy was momma ever right. Brewed December 26th 2019. 6.3% ABV Dunkle Bock. No screen licking now, we don't want you to catch "the virus" but... can you smell the malty sweet chocolate over there?

Color is not far off from what mine turned out after primary. https://www.homebrewtalk.com/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841/page-144#post-8832851

Skunk or cat pee IDK... I'll let someone more experienced reply to that one... I did brew a pilsner with Frosted Lime Hemp Flower instead of arroma hops. And it had a skunk arroma that subsided, but it was supposed to.

If you look at one of my previous posts. While mine was fermenting it smelled.like straight up buttered grapefruit. But that smell went away during secondary fermention. It tasted good when I racked into keg, that I have in lager, until I get an open facet in my keezer. With "the virus" faucets...

None the less... without the end of prohibition, we wouldn't be enjoying beer legally today.

A special thanks to our forefathers. Because of them, we enjoy the freedom of being able to legally brew our own beer, right in our own homes.

Homesteader Kölsch 5% ABV