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Safale 04 has never let me down and makes a super compact cake:rockin:

They were dried from our garden that I had frozen a few months back. Still very pungent though!

Ok, maybe I used a little to much basil in this batch maybe not, its still very young. But I can say the the herb seems to go very good with beer. Especially if you counter with a high alpha hop. I'm hoping the aroma/ flavor will settle some with conditioning and I won't use as much in the...

I count twelve. I didn't mean for this to be a big deal or offend anybody. Like I said I applaud all styles of brewing, and or brewing pursuits. Now lets make some apple pie ale and get it in the books!

I don't know about the saffron.... But I have considerd a sasafrass and mimosa root brew. The possibilities are endless!

I understand and agree with everything your all saying. I just think it would be nice to see more American styles based on local water chemistry, hop varieties, grain etc. recognized as just that"American". And included in competitions and kits. I think we would be stupid to ignore all the...

I have been brewing for only ,well almost a year now. But as soon as I started the first chance I got, I was experimenting with my own recipies. Why is everybody so infatuated with mimicking all the old world styles? I can understand learning from years of brewing practices and appreciate the...

All right, sounds like the stainless braid is the is the most popular so far. And now I get the post earlier. I try to avoid those (I never) quotes myself. Wasn't long after I said that, or maybe just thought it, I got my first infection:( Anyway thanks for the advice all:mug:

I'm just getting into all grain brewing, but if you haven't made an extract brew that wasn't a thousand times better than mass produced beer than I would keep trying. After all your really just making your own extract with AG.

So what is your advice besides" you just screwed yourself"? You are not helping me or anybody else with that.

Ok, starting to make the leap. Just purchased a ten gallon rubbermaid cooler for my mlt. Question is... Should I go with a false bottom,copper type manifold or screen type? Done a lot of reading about pros and cons of both. But still would like some more opinions.Any would be appreciated!:mug:

Freezing is fine in an airtight container. Thats what I do with the ones I grow. As far as ratios, Im still expierementing with that. Im sure someone on here has a formula though.

Ive found that in my constantly early sampling, it's sweetness that goes away and not bitter. But that being said I also see a mellowing of all sharp flavors with time. Sixteen days in the fermenter, your doing good. Seven and ten and I'm tasting, thinking about how good it will be.

Thanks Zac, I think I'm gonna stick to online supplies. But if I had the capital to open an HBS I would. This area is in desperate need of one. I don't know maybe the demand just isn't here. I orderd some stuff from Austin, Waiting to see if it makes here faster than the the up north orders I...

Good Job and thank you Nitrous. I was over there the first go round. Six months with no Beer at all! That sucked. Have a safe trip home. And keep thinking about that first batch .

It's been a consideration. I think I would like to spend the money on a kegging set up first(still bottling only). I have been reading up on it though. I know its more economical. I will probably make the leap before too long. Right now I still can't get over how good HB is period! I drank mass...

Thanks for the web page. I had been there before, but for some reason was thinking it was down south. I will have to make a road trip there soon. Just bottled a blonde today,and ordered stuff for an amber that I'm gonna try and spice up a little for the holidays. Thanks again, thndrdad

Leave your brew in primary at least seven to ten days. Even though the heavy chugging slows or stops after 24hrs or so it's still fermenting.

Ditto on the aluminum being ok. Never had a problem. Even conducts heat faster than stainless. I wouldn't get to hung up on yeast in the beginning. I have had great success with dry yeast. Get a long stainless thermometer, like the ones that come with turkey fryers, works great.

Thanks finchlake, Where are all the brew shops in this state? Been here only ten years myself. Originally from N. Carolina. My wifes people all hale from here though. I'm in the central part of the state and have to order everything online, How about you?