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Finally! I had to cancel the first mill I ordered after 2 weeks turned to 6 with a possibility of it being mailed out in 2 or 3 more weeks. Not the one I wanted, but I was tiered of waiting.

I got a huge stainless colander at Ikea and flattened it out then used PVC fittings. Works great and cost less than ten bucks.

Well, it was going to be a stout, but it got stuck in the middle of fermentation. Brewed it a little different than normal, but it got stuck. Both car boys, so I figured I screwed up. It went from 1.062 to 1.040, so I tossed in some WLP655 in one and watched it. About a week later, notices it...

Still enjoying this 'lemon rye sour'. Still don't know what it'd be considered, except for very drinkable.

Just go big from the get go! I find the whole stepping up little by little, it only costs more. I went from 5 to 10 to 15 to 20 to 30 gallons, should have just jumped in with both feet the first time.

Well, that and my wallet has received quite a few fatal blows.

Welcome! Sorry to inform you, but it's all downhill from here. Once you start, you can't stop. I just love the fact that it's an adiction that won't hurt anyone.

My mon said homebrew is bad for you because of the yeast. She said they don't use yeast to make 'real' beer. So I asked how it's made, she said they just add alcohol to it.

This is so true! I've found that stuff I wouldn't even call beer is awesome a few months later. Perfect example is my chocolate apple stout. It's terrible until its been aging for at least a year, but it's worth the wait. ( by terrible, I mean it's so bad you wouldn't even swallow it. DISGUSTING...

I do it all the time. I make a chocolate apple stout, but I've found that its better to just add frozen concentrate. It's a lot more effective, usually 3 cans for a 5 gallon batch. That gives a slight apple hint, most of it just boosts the ABV.

I just call them all "buddies". They don't stick around long enough for a proper introduction.

Lemon rye dark sour. I have no way to describe it except for DELICIOUS! I'll be sad when the keg is empty. Wait, no I won't, I still have another 5 gallons sitting on ciders. Hopefully that one will be just a little more sour because then it would be perfect.

I'd have to agree, I'd bump it to 20%. But, I like a lot of rye, so on top, I'd also add a few ponds of rye flakes.

I vote for that one! ^

Funny bone

No problem! Enjoy, I know I do.

Hangar 24 Orange Wheat

Never again! It's ok to gag one of these down but I'll be damned if I'd do it again. Is that apricot?

I saw this and figured it would be a good experience to learn some new ideas. I was wondering if anyone else was planning on going. http://www.whitelabs.com/education/secret-sour-beer-fermentation-workshop-and-webinar

Tricked a friend into trying my homebrew. He always said he'd never drink something someone made at home. After three pints, he said he loved it, drank for more, and went home with a twelve pack.