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Jive turkey

Is this beer a good base to use for experimental ales?

Ha! It's been my plan to try this for a while. May taste like crap, but I'm curious. I don't want a V8, i want it to taste like beer, but definitely want to taste the tomato basil

I want a distinct basil flavor and aroma. How much fresh basil should I use for this? Should I boil some and dry "hop" some? How much would be needed. I want a bit more than subtle. I'm actually going to try a tomato basil golden ale. Small batch in case it's awful.

My pricing included a wall faucet w/shank and a 2 line dual gauge set up. It may be worth it to start with this and add to it later Thanks

What could I expect to spend initially to start kegging? I have a freezer I can convert, and know I will need a temp controller. Just curious what a reasonable price for 1 ball lock, 1 5# co2 tank, dual gauge regulator (with 2 different gas valves for the future) 1 wall faucet assembly, and...

I'm only on my 3rd batch but have already scrapped the airlock for initial fermentation. I feel much safer using a blowoff instead

I take the lid off to stir the wort with a sanitized spoon. Other than that the lid stays on to protect it

Update? A bit over 3 weeks since last post. Hows that beer doing?

Past couple of batches I've done I've seen active fermentation in 6-8 hours. I love it, though I wonder if I over pitch.

Ali G

I planned on using ice in the cooler but failed to get it before brewing. I had to improvise as I only had about 2 lbs of ice available. Will definitely have more ice on hand next brew day

I stuck the boil kettle in the cooler filled with hose water. It's still cool enough here for this to work well. I opened the spigot on the cooler and ran cold water through the cooler. Got down to 90* fairly quickly and then sanitized a gallon zip lock, filled it with ice and put it in the...

Purple haze

Yesterday's brew was my first all grain and first recipe. It'll hopefully be a honey wheat. :)

Ended up with 61% efficiency which is about what I expected. Now enjoying a stick after a "hard" days brewing on this beautiful north Texas afternoon.

Should I, darn auto correct

I missed my mash temp by -2*. Whorls I bump the sparge temp +2* to compensate, or just leave it alone? Target mash temp was 152 and I hit 150

I've had a batch in primary almost 4 weeks. There hasn't been airlock activity since about day 10. My fermentation was done (hydrometer readings told me so) 2 weeks ago. It's been in primary 2 weeks since fermentation was done and its not ruined. I'm just letting the yeast clean up after itself...

Prehopped LME. I added 3/4 cup of corn sugar boiled in water to the bottling bucket. The beer is carbed the head just doesn't stick around long