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Good news we are bubbling.......booze here we come

Then I crapped

I brewed some pumpkin ale yesterday and pitched some wyeast Belgian yeast and today there is still no airlock activity at all

Rhino tusks and

A year....that is going to be hard to do...luckily an imperial pumkin stout goes in the fermenter this weekend

Yes I'm planning on 6 to 8 weeks

Thanks ill take another reading tonight

Btw it turned out awesome. I conditioned it out for a month...primed it and bottled...the flavor profile actually changed in the bottle. Mellowed things out. Pretty tasty and ended up abot 9%

Going for a nuclear hard cider with abv around 15%-18%. Used 5 gallons pasteurized honeycrisp cider, wyeast champagne yeast, 4 lbs white sugar, 4 lbs Brown sugar. I can't seem to get my og above 1.092. So it should only be about 11-13%. Should I have used more sugar?

Yep no need to mess with a good thing :) thanks for the advise.....i can always make more

So my bock is settling in second fermenter. This guy tasted it that brews a lot and said to add some brown sugar for taste at this point...it can help beef up the abv...plus since it fermented so fast he was talking about a second pitch of wyeast and then leaving it in the fridge for a couple...

Thanks everyone...I just tasted things before putting t in my secondary. Pretty good, needs carbonation. Letting it rest in my fridge for awhile.

A couple of years ago I brewed some beer at gallahger's and it was a fun experience. I got a ale pail kit for christmas but didn't have time or the rest of the equipment. for 2 years the kit mocked me in my garage...well I finally picked up a burner, 16.5 gallon brewkettle, and wort chiller...

Thanks...I got my mini fridge set up so I think I'm going to put it in a secondary and condition it for a couple of weeks for sure....thanks...next one I won't be so eager

So my first brew attempt was a bock style with a dry lager yeast. I was also told I should use wyeast along with kit yeast for better outcome, also because I added a pound more brown sugar and a bit of honey to try and get higher gravity. I pitched with wort about 60 degrees with original...