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Just had to share. Its a beautiful late may sunset that I can see from my chair on my patio while I'm about 15 minutes into my boil of the_bird's Murder in the Red Barn. I've got a cold beer next to me and good music playing. Nothing to complain about in the world. :) word to weeknight...

Either that, or you lagered for a little while, but then when you warmed it up the original brown ale yeast took off. This is going to be a very, very interesting beer.

Boil size is very important in this equation. If you're boiling a 2 gallon boil, then 2oz of hops isn't going to be near as potent as a 5 gallon boil.

I'm going to brew as soon as I get home from work tomorrow, 5:30ish sharp! :) No time this weekend, too many chores, but tomorrow is my time! I'm going to be brewing a PM version of the bird's murder in the red barn. I'm going to call it Homicide on the Range -IIRA

Welcome to the community! There's a good handful of Pac NW brewers on the board as well as an active hombrew club that meets in Kirkland usually at Mountain Homebrew. Are you brewing yet or just getting into it?

If you added LME and just poured it in and didn't stir it, you might be in a heap of trouble. I added LME at the beginning of my boil of a pale ale, didnt really stir it, and burned the Begeezus out of it. I ended up dumping that beer (I also had to get a power sander to get the burned...

see my post. liquid malt extract

Liquid malt extract is prone to being darker than an all grain or a dry extract. Extract in general usually provides darker colors in beer. What was your recipe?

kingjam, yeah, I was adding the extract while on the burner. i added it pre-boil, but post steeping of the grains. I have learned from my mistakes and will never add extract with more than 15 minutes left in the boil (plus it gives my hops more water volume to get bitter with :D) davidr2340...

I'm just not sure I'm going to have the time. I did however pick up the ingredients for the bird's Murder in the Red Barn IRA. I figured if I got the ingredients I'd have to find time to make it.

Love to share! Mash all grains at 154º for 60 minutes, sparge with 170º water. Add the extract late. I was using up the hops that I had in my freezer from previous batches. Beer turned out AWESOME.

Finally! Something I made tastes like BEER. I cracked my IPA after 2 weeks in the bottle and I am floored with how good this beer tastes. Absolutely floored, and absolutely delighted. Beer #1 - Red Ale. Sucked. Burned the extract, not enough hops, too malty. Beer #2 - Copper Ale. Decent...

at least this way no one will have to drink it...

I meant to mention this, You're exactly right. I have yet to REALLY enjoy a beer I've brewed, and I've waxed 3 batches so far (one got dumped). I am intensly critical of my own beer, and find all faults in it when others seem to like it a lot.

I assisted in judging a homebrew competition a little while ago. I'm a complete amateur but I had a good time doing it and I learned a lot about how they judge beers. I tried 13 beers, 10 I liked quite a bit, 2 I didn't care for but were well made, and 1 that sucked. I was wondering if I was...

More than likely a Racer 5 IPA. I don't think anything has ever tasted that good to me. Maybe a Piraaaaaaaaaaat Triple IPA

Normally I keep my beers in my unused upstairs bathroom tub that seems to stay at about 68-70 degrees. However we've had a few warm days and the temps got up to about 74 for 2 days in a row. How does the warmer temp effect beer in different stages? I've heard that a fruity taste can come from...

What temps are the bottles being held at? What kind of yeast are you using? Are you sure you mixed the priming sugars in well?

Damn Lorena, thats a nice lookin pond. good job

you have crappies, we have smelt. I have dealt smelt whilst wearing felt.