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Well, here we go. I think that primary is all but finished (1.014SG), but today is the first day I've really had time to do anything beer related in a while, so here's what I've done, and what I have yet to do 1) took 2lbs of tart cherries and racked ~2.7gal over top. Grabbed a small amount of...

Today I'll be building my next recipe (New Zealand Hops experiment?) and keeping in mind the space needed for my hobby as I look for a place to move into in August.

I made one with a sour mash process that got much too sour, and had a friend who used a batch for a tart cherry porter, they were both pretty good. I'm leaning toward splitting it and tossing half on cherries, and half with some steeped dark malts to make an imperial brown/bitter/porter? I think...

Yeah, I made the starter about the same time I was making the pork brine the day before, way to call me out on it... I might be sold on the steeping grain idea though... Awesome info! I also like the darker fruit rather than the cherries, I just happen to have the cherries here already, but...

Made a 2L starter and everything, it's bubbling away nicely. It was actually a great day overall--I'm more amused than upset, and now that the damage is done, I'm just trying to figure out what fun I can have with the result. Thinking split batch with the dry hops and the fruit at this...

RDWHAHB they said, your beer will be fine, they said... On Sunday, I got up early, started a pork butt, had some friends over and brewed a tripel: 15 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1 83.3 % 1 lbs Aromatic Malt...

Temp control on your 4th batch?! You're leaps above where I was then... ;) if you liked your beers before, temp control (even just a swamp cooler) can make good beer great, and you'll dial in the process as you go, but generally speaking: malt + hops + yeast = beer, and it's surprisingly hard to...

I'm guessing you're in good shape. There are tons of reasons you may not be seeing airlock activity, reference nearly every 'stuck fermentation?' thread for more. I recently used some questionably washed yeast to make up a RyePA, barely saw any airlock activity, but trusted in the process and...

I've used this a couple times in beer. SWMBO hates when I make it because of the smell, but every time I make it, I'm shocked that so many different flavors can come out of sugar, water and a little chemistry, but I don't question it. I've seen some criticism that this isn't the 'right' way to...

FWIW, I got the 'craft clay' machine originally described in the thread from Hobby Lobby for $17.50 or so after a 40% off coupon back in November, then got busy having a kid. About a month ago I did a parti-gyle barleywine and IPA, got an efficiency 4 points better than LHBS crush even on a pre...

Made my pasta mill today after buying a 50lb bag of grain plus specialties for two planned brews a couple days ago. Roughed up the rollers once, worked fine at the smaller crush, ran it up a couple more for comparison's sake, realized the finer crush was probably best, reduced the distance...

I once conditioned in a couple of 1/2 inch growlers. I remember it taking a while to carb, but once it did, they were fine. The 12oz bottles that I aged were overcarbed after a couple months, so I think the growler worked out ok holding pressure. That being said, I may not try again with...

I was kind of thinking the same thing in terms of gelatinization, though it almost seemed like the kernel itself broke into more small pieces that stuck in the braid and just had to be moved. I was busy that night and didn't have time to stir out enough heat, but I think next time I'll either...

I just racked a sour mash brew onto some cherries, but it reminded me of the terrible stuck sparge I had to get through to make it to this point. Details: -mashed at 154* then let sit overnight to get to 115* when I added lacto in the form of unmilled malt. -sat at ~110* for 60 hours -using 10...

My favorite part about living there was that you got a taste of the South while still only 4 hours from Canada

I lived in cinci briefly, nice to see all the southern Ohio representation. Went to a big tasting in Dayton last summer, had a great time. We distinguish ourselves by not having a Corvette plant in the Ohio version

From the BrandChannel Article: "However, there are pro ballparks that actually do serve up craft beers. Detroit’s Comerica Park serves up the fine work of at least seven Michigan craft brewers." I can attest to having a lot of options up there. I usually go up for about 3 games a year...

Looking forward to following this for a while.

Malt, hops and yeast I think...:D

I've actually used this site since I started brewing 10 months ago. Used the 10gal cooler mash tun conversion thread (testing next weekend!), as well as some of the extract recipes as bases for ballparking my own recipes. As a result of this website, all my friends just getting into brewing...