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I don't keg, so these will be getting bottled

i've actually managed to get a decent handle on doing it this way. its not ideal but until i find a small fridge, its what i've got

afterwards it will go into the fridge

i'm using a water bath with ice as necessary or not to regulate temps

I don't get discouraged. I get mad. lol As far as I'm concerned, the only way to learn is to fail or succeed but going the easy route is never my strong suit and it's too late anyway - it's already going. lol

So, I had read online (probably even somewhere on these forums) that I should pitch the yeast at 70 degrees then start cooling it down 1 degree per hour after active fermentation began. Currently it is at 66 degrees (sitting in a Mr. beer - though it wasn't a Mr. Beer recipe - I just needed that...

My wife is a Coors light fan so I decided I'd try an all grain recipe that I found. I had cut everything in half because in order to "lager" it, I needed a small vessel so decided to use a spare Mr. Beer that I have so I cut the 5 gallon recipe in half. This was the original recipe: 5 lbs 0.3...

I keep it simple - sanitize with bleach. Rinse thoroughly. done. Cheap. Works.

I want to come up with the perfect stout recipe. :-) Uniquely Irish and uniquely ME

I like Whiskey and beer - Jamieson for the Whiskey - Guinness for the beer so Ya, I'm a stout guy too

I was just thinking that the flavor profile may be affected by a warm fermenting yeast as opposed to a cold fermenting yeast and that the difference in temperature could also have a negative affect on the end product. Unlike my beer, I want to make sure my wife's comes out the way I intended...

you don't think 40 degrees will be cold enough?

I think I'm going to leave it as is. As stated, this was my first attempt without a script and was considerably more complex than the kits I had used (this wasn't a kit). So, who knows maybe the "faulty" one (which is fermenting quite nicely at 68 degrees) will come out really awesome, or it...

Fair enough. lesson learned. :-) Hopefully, despite my misfire on the boiling, the brew will come out good - if on the sweet side.

I misspoke if you got the idea I pitched the yeast at 90 degrees. I mixed the wort with 2 gallons of cooler water and pitched the yeast at 70 degrees. :-) I'ts been sitting in it's primary fermenter, which is itself sitting in a bucket of water (the ambient room temperature is 71 degrees -...

That's sort of what I was thinking - 180 degrees is too hot for the grains I was using but not by alot and it is still more than hot enough to kill bacteria so I think it's safe in that respect but I think I'm going to wind up with a more bitter beer than originally planned for

So, I was doing some reading on "no boil" brewing and the general consensus (as I saw it) seemed to be that as long as you kept it above 160 degrees for really any more than 30 seconds, you will kill any microorganisms that may pose a hazard. So, the only real downside I saw was that by not...

I did not. The instructions I was attempting to follow weren't super clear. I turned off the gas and added the lme and dme and turned the heat on low to get everything to break down fully - maybe another 10 minutes. But I never brought it to a boil. I'm guessing this was not how I should have...

So Here is my ingredient list: 2 lbs dme 3.3 lbs lme pilsen light 0.56 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.80 % 0.56 lb Roasted Barley (300.0 SRM) Grain 7.80 % 0.31 lb Barley, Flaked (1.7 SRM) Grain 4.32 % 1.00 oz Target [8.50 %] (60 min) Hops 23.4 IBU 0.50 oz Goldings, East...

So, I've been at this for a few months now - started with "Mr Beer", which, despite it's absolute lack of actual brewing, I enjoy anyway. Go figure. I'm not what you would call a "patient" person but I'm attempting to learn to be as far as the brewing goes. It's hard to sit on something that...