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The primary/secondary thing I wasn't terribly sure about...I thought that it was ok once fermentation had slowed - guess that's what I get for thinking, and not reading/inquiring. ;o( RLinNH...thanks ;o) I'm still not too sure about what I've gotten myself in to, but so far so good - like...

I wound up leaving this one in the primary for 18 days, then racked to secondary. Starting gravity was 1.080, at the time of racking it was 1.032, and now after 11 days in secondary, the gravity is at 1.024. The sample I took last night tasted great...maintaining patience with this beer...

15 bucks for an IPA... umm... you suck! I think with the turkey fryer burner, I could get by with a bigger brew pot - which is part of the problem - I don't (yet anyways) want to spend the money for that big of a brew pot. Now, if I happen to run across a keg somewhere, I will likely change...

With a partial mash, you would still need to add LME or DME, right? That's what I *think* I want to avoid (I should have explained that better...sorry!)

For my porter, I use Wyeast 1028 (London Ale) Only thing I would add is that the quality of my brew went up rather significantly when I switched from dry to liquid yeasts... ;o)

I've been doing some ponderation over whether or not to make the switch from my current (and very successful I might add) extract/steeping grains method of brewing. I've come to a few conclusions... 1. I am pretty happy with the beer I'm making now (it even has a few fans who don't love...

progress update: 9 days in primary, gravity reading is 1.042 - aside from the sample being rather sweet tasting at this point, I can taste a hint of what the finished product should be, and my worries be gone... :ban: :tank:

Ok... the idea of doing a partial mash (that I don't exactly get how to do yet) vs. steeping (which I do with every batch) is intriguing as hell. I was hoping to avoid embarrassing myself for at least a few weeks, but now that we've arrived here, there's no time like the present :rockin...

ESB for me... Mainly 'cuz it's another style I'd like to try muh-self... ;o)

Going more for something simple that tastes good ;o) That said, I adjusted slightly: 1 lbs. Midwest Wheat Malt steeped from cold to 170 deg. or so 6 lbs. Wheat LME 1 oz. Hallertau boiled 45 min .5 oz. Saaz boiled 5 min Yeast : WYeast 3333 (German Wheat), or 3942 (Belgian...

First up is a weizen - this is a new style for me - never brewed a wheat beer before. The recipe is below - I have 1 question...light LME, or wheat LME? I'm not sure what the pros / cons would be of either. recipe: 5 gallons 1 lbs. Wheat Malt .5 lbs. Flaked Wheat 6 lbs. Liquid...

I'm in the eager to try AG, but haven't yet category. I started in the very beginning with the steep method, and have never brewed any other way. At this point, I have a few things I want to accomplish before trying/attempting AG - first is converting a little chest freezer into a kegerator...

I use spring water, and it makes very good beer (ok, at least I like to think so... ;o) ) However...I have a family connection to a natural spring bottling company, and get it dirt cheap (less than 2 buck for 5 gallons). Before that, I used distilled water from the grocery store...

Let's see.... 4 left of a 6-pack of Hazed and Infused (first time trying it - like it!) 1 Lakefront Brewery Eastside Dark (like this a lot too...) 6 pack of Leinies Light (almost as cheap as Milwaukee's beast in cans ;o) ) I think there's a Franziskaner Hefe-Weisse left in there...

I like the creamy dark...summer shandy isn't bad in the summer, and I find myself drinking leinie's light of all things... The one I can not stand, and can't figure out how anyone else can, is the berry weiss.... :confused: The only use for that I have found is as a marinade.....pour a...

OG was 1.08 according to beer tools, the IBU should be in the neighborhood of 74... thank you all for the kind words - I'm feeling much better about it than I was yesterday...lmao! SWMBO and I both love hoppy beers, so worst case scenario is we don't have to share... :p

Pitched yeast at about 72 deg., and it's happily perking away this morning (actually, it's blowing off rather heavily...) My basement stays between 62 and 72 degrees most of the year, so that is my default fermenting temp. Some day I am planning to buy a fridge, drill it out, and turn it...

SW of Milwaukee... Mukwonago

At the risk of showing my lack of reading and rampant ignorance, will the flavor/aroma imparted by dry hopping help balance out any bitterness? Thanks for the advice WBC!!!

Yaaaarrrrrr.... ;o)