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Cool, cool. My last beer just ended up kinda flat so I was a little concerned. But I probably shouldn't be. You know what they say about relaxing, not worrying and having a...uh...something, something... :mug:

mmmmmMMMM........Critter Beer........

Hi Everyone, My Bitter has been in the secondary for a little over a week. Airlock activity has pretty much stopped and the beer is clearing. Left to my own time-table I'd bottle tomorrow, however, that's not gonna be possible. It also might not be possible to bottle Thursday so I may not...

Anyone heard of a product called Supermoss? My LHBS guy suggested it because it also contains a yeast nutrient, supposedly. Anyhow he tells me to throw it in the wort in the last 15 min of the boil. The reason I ask is that it looks like gelatin, kinda a tan powder. I've only used it once...

So when one makes a bottle bomb, does the bottle actually explode? Or does it just blow the cap off? I would think the cap seal would be a lot weaker then the glass of the bottle.

I did one batch in the Mr. Beer kit I got from Christmas. After that I decided that if I was gonna brew again, I wanted more control and to be able to make more specific styles then thier kits allowed me. So I made the move and have not looked back. Best beer move, EVER!

Yeah, there's a lot of good microbrews local here in Colorado. I decided to start brewing my own becasue I didn't like the quality of european beers that could be found. There seems to be a great propensity toward hops here. Lots of IPA with IBU's of 50+ :eek: Just as a point of...

Thanks for all you suggestions. After monkeying around in the kitchen for a while I gave up as the cluster that the brew was turning into got bigger and bigger. So I tossed it and started over on Sunday and it went much better. I don't know what I did wrong the first time, but I seem to have...

Hi everyone. I just finished brewing an Irish Red for St. Paddies Day. Unfortunatly when it was all said and done, I only measured an OG of 1.032 and the recipe said that it should be 1.055. Seems awfully low. I have not pitched the yeast yet. Is the wort still salvageable? Should I toss...

Yeah, it's been conditioning at room temp for a week. I shall let it sit longer. It's hard but I'll be cool. :cool: cgravier, in this instance, I'm dumping the contents of the bottle into the glass becasue it is a wheat beer. I'm just thinking ahead to other brews and future bottlings...

Hi Everyone. I bottled my first full size batch last Sunday (the Bavarian Dunkel Weissbier) and popped the first one open yesterday on Super Sunday. I noticed that, while having a good flavor, it tasted a little "thin" or watery. Is this a funciton of bottle conditioning time? Or is this...

My wife was not too fond of the smell of boiling wort, but I think its the marvelous aroma of things to come :)

OK, today was bottling day. My final gravity was 1.012. With an OG of 1.061 that makes a whopping 6.5% ABV :drunk: !! The beer tasted alright I think, though I did not get much of the bananna or clove flavor promised by the yeast. Or much in the way of sweetness that I thought...

Yeah, my wife would get pretty mad at me if I made beer bombs. Very well then. Bottling will wait until after this weekend. homebrewer_99, I plan to have a secondary for my next batch, the Irish Red. But I figured that the dunkel (thanks for the spell check :D) is supposed to be cloudy...

Hi everyone. I've been posting like a madman though my first batch here and I think it's starting to wrap up fermentation. So my question is this: Is it time to bottle? The beer is at 70 degrees, and I'm getting one bubble a minute in the airlock. Is it time? Does it need a few more...

Very well then, I shall let it sit, on both accounts. :) Thanks catfish for pointing me to that thread. Though I think I'd have a hard time being patient for a month! I looked up the optimum range for the White Labs Hefeweizen yeast (WLP300) and its 68-72 and my fermenter is at 68. It...

Last Wednesday was brew-day for my first extract recipe, a Bavarian style dunkle weissbier. So it's been bubbling away for the past week and a half. Now that the fermentation is slowing, there's a lot of gunk left at the top of the fermenter. Some of it looks like it could be yeast...

Heh, I suppose you are right Cheyco. ;) I'm thinking about an Irish Red too, any recipe suggestions?

So, with St. Patrick's day a mere 9 weeks away have you started your Irish brews yet? And if so, what are you brewing (stout, red, etc...)?

Thanks, everyone. I'll exercise more patience next time. I plan on making a Dunkelweiss. Anyone have any good recipies?