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I thought of a recpe off the top of my head at the homebrew shop: 6 lbs of 2 row 2 lbs of white wheat malt .5 lbs of gambrinus honey malt Nottingham yeast Then I used .75 ounces of perle at 55 min and .5 cascade at 10. OG 1.044 I wanted the honey malt to shine in this beer...

Lemon and/or Lime Zest and seeds of paradise

Centennial...yum. I would probably drink that **** all day, or until beer 30

I always am a little early in terms of seasonal beers. I'll probably have some marzen ready in september.

It would feel like you never had to go to work. Like Jim Koch mentions in the commercials, find something to do you love (as a means of income) and you never have to work a day in your life. And its funny I seen this thread as I was just skimming through all the topics (i just joined). I am...

thanks for all of the info

I didnt take a reading cause i dont currently have a hydrometer (this is just my third batch, haven't been doing this that long). I was just making sure that the buzz was over an average light beer like bud light. Thanks for the input. I think I am gonna just leave it instead of adding sugar.

I recently brewed up a partial mash recipe for a blonde ale and i think i got a few things wrong. I heated the three lbs of 2 row barley in a big bag for thirty minutes at about 150-155 and just removed the bag. I let it drip for awhile and squeezed it some. Then in the same container, i began...