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Sure he's not just breaking your balls man? My friends and I troll the crap out of each other constantly about everything. You should see when we have our fantasy football league going. Lol.... Sent from my iPad using Home Brew

Oh hai, homebrewtalk noob here working on batch one.. What's the issue with a 55 minute boil time? I boiled my English ale for 60 minutes. Just wondering while lurking with some beers as I await my experiment. Sent from my iPad using Home Brew

Here is the recipe, All grain English Maris Otter 10lbs Amber Malt. 8oz Caramel/Crystal malt 8oz Hops, East Kent Goldings 60mins .8ozs, 20mins .5ozs, 1min .5ozs London ESB Ale hops I will absolutely post my results here. Still fermenting at 70 Sent from my iPhone...

Yah I've realized the error of my gravity reading ways. I also read an interesting article on here about preboil gravity, after boil gravity and final. I can also see now how it would line up nicely with the information my ibrewmaster app shows Sent from my iPhone using Home Brew

The yeast I used was London ESB 1968. I don't remember what brand it was on the packaging. It was a silver package that I had to smack and pour in. After sanitizing the whole pack of course. Sent from my iPhone using Home Brew

As I read on another post, should I swirl the carboy to get the yeast up again? Sent from my iPhone using Home Brew

So can you physically tell when the yeast goes from multiplying to conversion? Is the krauzen when it is actually converting sugars to alcohol ? Sent from my iPhone using Home Brew

what about 70 degrees for an Ale? Is that "ok" even if it tips up to 71 maybe during the day? Just curious because at my local shop when I looked at a brew they were making they still had some noticeable white patches at the surface, but they were doing theirs at 68 degrees which I would think...

doesnt seem strange that it lasted basically about 36 hours? Any chance of the krauzen reappearing or is it gone when its gone? I was going to wait at least a week before disturbing it.

I wasn't sure exactly when to take the initial gravity reading, so kind of figured "it is what it is" and just tried to move through the process as precisely and sanitary as I could. I dont think I took a reading until I added the yeast.

So I brewed Sunday morning, all through Monday I got the thick foam on the top of my beer (and very active and rapid swirling of the liquid) and when I checked it today it was gone (see pictures) The "S" airlock I have at the top seems to bubble every 30seconds to minute. This is an...

couldn't agree with this more. I feel like most people need to lighten up, relax and have a home brew. haha

I wasnt going to say anything. Ive been relaxing with Samuel Adams and Sierra Nevada. lol :mug: soon

:D The jury is still out on if thats all I did wrong on this batch. haha.

Well all yours guys messages make me feel a bit more comfortable. The water was added after the yeast was, but probably about 5-7 hours after the yeast, not days after by any means. thanks for the responses. Im itching to start another, no way I can wait until this one is finished. haha.

It seems like airation is the only issue that can come from this, is that true? And I have my fingers crossed as well I dont want my first batch to be undrinkable. :tank:

lol, fantastic video.

Alright so after boiling my first batch of beer it boiled down to slightly over 4 gallons. I cooled it quick with my copper immersion chiller I made and got it down under 70 in about 27-28 minutes. Anyway, I added the beer to the carboy, shook it up a bit, tossed the yeast in and let it...

Have you checked out BeerSmith yet? just looking for a comparison. Additionally, those are some profound words in your signature, haha.

Just curious which Apps you guys use for your iPhone/iPad, Android, etc.. I currently use iBrewmaster 2 but have recently discovered BeerSmith Mobile which says it has cloud storage so I would think it would make it easier to share, especially if you brew with another person sometimes.