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And maybe harvest some of that yeast, because why not?

I just got back from a beer tasting at the local whole foods. I asked the guy in charge if I could have some empty bottles, came out with eight cases of brown longneck pop offs. Mostly great divide and great lakes which = easy de-labling. So happy right now.

2 days or so before hand I make a starter, generally from a mason jar full of rinsed yeast On brewday I measure out my strike water for single infusion batch sparge and start heating it on my stove (apartment brewing...) While the strike is heating up I mill my grains BY HAND in my corona style...

I had a homebrew hefeweizen, followed by a homebrew ESB and topped off the evening with a homebrew stout float with a big scoop of vanilla ice cream. Making beer is cool.

I ended up getting some spring water for my hefe, and will be getting a carbon filter before I make my christmas ale this weekend. I figure that the algae will stick around and make dirtwater for the rest of the summer, and I also like tasty drinking water. Thanks for the feedback, guys.

I don't have any experience treating water or anything because we have decent municipal water, but recently my tap water has a strong dirt flavor which is probably MIB or geosmin from the algae on the lake. Is there anything I can do to remove this flavor from my water short of buying a carbon...

I've got three buckets and four five gallon carboys. I bought one carboy from the LHBS used for $20, and got the other three from some dude on craigslist for $50. It has allowed me to get a pipeline going and bulk age at the same time.

Oh god! I just made a porter with roasted barley and a stout with black patent malt! Are my batches ruined?

I've basically only been making session ales that turn around quick and that can be drunk in quantity. Now I'm wanting to make big beers to age while I consume my session ales, as well as to diversify my brewing portfolio. Just made a barleywine and am in the process of designing a "bigass stout"

I picked up a four pack of Fathead's Headhunter. Holy **** this stuff is good. Time to clone it.

Hefeweizen, I've had carbed up bottles 4 weeks after brewday. I'm sure if you rushed it along you could be drinking it after a few weeks.

Barleywine in the fermenter and cleaned up. 1.096 OG and 4.5 oz hops in the boil for a 3 gallon batch. A couple of times I almost passed out. When i am sipping this next February maybe it will be as warming as it is today.

With bottles my quickest is 4 weeks with a hefeweizen. I made a 1.067 IPA that I bottled June 1, and it is just now getting carbed up, two months from when I brewed it.

My barleywine just came to a boil, two hour boil time and it is already 110 degrees in my kitchen. I am sucking down these homebrew hefeweizens like crazy and it is only noon.

It's currently 94 degrees here with 52% humidity. Only the bedroom has AC. I just milled my grains for tomorrow's barleywine (by handcrank on my corona, of course), and am now furiously sucking down this homebrew hefeweizen radler. So much sweat.

I've decided to take the opportunity to brew 3 gallon barleywine this weekend and have never made a recipe or made this style. I'm going with what I've got on hand. feedback is appreciated. 3 Gallon Barleywine 10.5 # pale ale malt .5 # crystal 60 .25 # crystal 90 .25 # crystal 10 .25 # white...

Pull your bag out, toss in your hops and start the flame to bring to a boil.

I have a 52qt coleman xtreme that I bought from kmart on sale for $28. It is a beast when it comes to holding temperatures - it advertises that it can keep ice for 5 days even with 90+ degree ambient heat. In my experience, when I preheat it it doesn't drop a single degree over the course of the...

I'd keg, but I don't have the space for a kegerator. I do have room to stack cases and cases of bottles though, funnily enough.

I just finished de-labeling 7 cases (168 bottles) of bottles in my bottling bucket, 18 bottles at a time. I need some beer.