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I live in an apartment and brew beer, mead and cider. I take a far more casual approach and don't worry about temperature at all. I would say I go for the rustic method. I keep it in a closet that swings in temperature ~10 degrees. Probably not going to win any awards for my beer, but I like it...

I checked the gravity this morning. Sitting at 1.000. I can't imaging it will go any lower. So will bottle tonight. I will bottle prime. Is 2.5 volumes a sensible amount? I don't like super carbed beer, but judging by the hydrometer sample it will benefit for a fair amount of carbonation. That...

I usually just add it the night before I pitch the yeast. Always clears up pretty good.

Here's my recipe below. Make note that I used Wyeast 3191, beersmith didn't have it in it's list and I couldn't bother adding it. I had the first bottle tonight almost 4 weeks after pitching the yeast, 1 week after priming to 2.5 volumes. It's still not carbed completely, and doesn't taste as...

I just racked this off to the bottling bucket, finished at 1.005, so right about 3%. Just about perfect abv for me. As for tartness I think it's at a decent level. It's not lemon sour, but there's a definite bite. I don't drink this with syrup so keeping it a little less sour isn't a bad thing...

Where do you get your Meridian hops?

If it was clean when you started there's no real problem with leaving it for a long time. That being said, I would probably get it off the yeast cake after about 1 month. I don't have a great reason for that, but after cleaning up after themselves I suspect the yeast will start to become...

I just brewed a milk stout that I'm really happy with. My recipe is below. I would probably drop the black barley a bit to enhance the complexity. That's why I like the idea of mixing the malts, will give some more interest in taste. The vanilla addition for me was really important. I used...

brewed this up tonight. pitched the yeast at a little high temp because I was tired. Around 90F. I did add half of a nutrient tablet and whirl floc in the last 15 minutes of the boil. Forgot to take my gravity before pitching, but when I did it came out to 1.034. Tasted kinda sour and not so...

Thanks for the suggestions. I brewed this up a couple days ago. Ended up using 0.5oz for 5 minutes in the boil. Pitched wyeast 3191. It was really hot here ~85 for the first three days, now by room has cooled to 70. Took a couple of days to get going then bubbled strongly for about 24h. There...

Just had a great beer from Summit. Called Meridian Session Ale. I have a bottle but drank this first on tap. Really nice complex flavours, at least to my simple mouth. Bottle says it has Concerto Pale (a single malt brew) with Meridian hops. Any thoughts on these ingredients? In particular the...

So I've altered the bill to incorporate the suggestions. How does this look: Ingredients Amt Name Type # %/IBU 3 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 72.7 % 12.0 oz Munich Malt - 20L (20.0 SRM) Grain 2 18.2 % 4.0 oz Rye Malt (4.7 SRM) Grain 3 6.1 % 2.0 oz Wheat...

Polboy this is sounding good. I like the idea of some rye. Do you think the magnum hops are a terrible idea? I have some I'd rather use up. What size is your bill for? I'm sure if I skipped on the sugar it should drop the gravity a fair bit.

I'm a little concerned with 3711 at the higher temperatures and getting some off flavours. Is this a legitimate concern? It seems that 3724 tolerates the warmer ferment a little better. Also, how long do these typically take from start to bottle to drinking?

Also, I really have a basic setup so this will be at ambient temperatures which right now are fluctuating in the 70s-80s.

In terms of flavour profile I'm not exactly sure since this is a starting point. I prefer maltier rather than hop-forward beer. I am looking for a bit of citrus note for the summer, but wouldn't be averse to some spice. Possibly corriander-esqe. I don't care much to add spices, I like the basics...

Hi Folks, Making an attempt at my first saison. I don't want a high ABV, just something that I can get the feel for the style and to use up some ingredients. This is based partly on: https://www.homebrewtalk.com/f71/session-saison-343162/ I think I'm looking for something a little darker...

I'm in. New premium member, especially for this.

Hi Folks, Just moved to the Philly area. I'm in Delaware County. Any tips on supplies in the area (beer and cider)? Good bottle shops? Thanks!

Hi Folks, Anyone if Philly with tips on where to get supplies? I'll be moving in the fall and am looking to continue cider making and to get started in brewing beer. Thanks.