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Great thread! I can feel ya on the 2nd thermometer! when I was brewing my Double Chocolate Stout (came out great btw, just needs to condition a bit longer) I dropped my electric thermometer in the wort!!! I went out and bought 3 more at 11 bucks a piece and a non-electric one, it was a...

The Kolsch went nuts for 3 days or so and I had the Double Chocolate Stout in primary for almost 3 weeks and I am going to bottle it 2 weeks from when I put it into the secondary.

The Kolsch went nuts for 3 days or so and I had the Double Chocolate Stout in primary for almost 3 weeks and I am going to bottle it 2 weeks from when I put it into the secondary.

Welcome from Fort Campbell, KY. I hope you enjoy this hobby as much as I do!

I caught a fever brewing my first wort! I have since brewed 2 more in about a month. Its delicious! I am enjoying my first brew, and it gives me hope for the rest of them! I will never buy beer again! Thank you for your kind words! It warms my heart to be an inspiration! The most...

this is a good tube thread! looks like they didnt know the power of the blue shirt! that was an old fashioned hippy ass-whompin (Chief Wiggum quote). I dont know where to even look!

LMAO, I dont think I could have came up with a better post!! at first I thought she was kinda busted but then I was convinced her ***** was magic! Thats one evil little hug I would embrace!

I bought a 10 lb bag of blueberries and I do really enjoy them. It started out with the Kolsh and then I decided to try to make a Boddingtons style with an oatmeal Honey stout ring to it, then I thought "why not try to make a 'breakfast beer'?". then I figured why not see how the blueberries...

No doubt, got a Youngs Double Chocolate Stout in a secondary, and a Kolsch berbling away right now! that thing is going nuts! I can see it getting lighter and all the activity in the carboy. those yeasts are partyin!

Man! I thought I ruined my first batch (generic amber all extract), but it turned out to be delicious! its only been 1 or two days since I bottled and it is bangerang! just thought I would share that with the HBT world, in fact this probably belongs in the drunken ramblings section. granted...

i hope i didnt kill them!!! I left them outside over night below 40! man I thought you had to condition at around 40! crap... lesson learned well I got two more batches going and I tasted one i mean two from the said batch (two because you never know, faulty caps and all) and it was delicious...

I bottled my first batch yesterday and put them in the garage in a box with a blanket around it. I took a temp and it got down to 35 degrees in there. I was worried but thought it would be cool. today I cracked one and no fizz at all, is it because it takes a while to carbonate? Am I doomed...

If you are looking into getting into brewing and need some sound advice this is the place! I bottled my first batch today, and I can tell you that everything that I have read here has made me realize that in this hobby you can always buy stuff for improvement and convenience. The kit that...

it will all settle pretty good. once you get ready to bottle you can transfer all but the trub on the bottom to the secondary fermenter or your bottling bucket.

Those are the same ones that I have used on my first two batches, the ones with the little spouts on them. I used the ones that said "drinking water" there was spring water and distilled. Anyone know the difference between drinking water and spring water?

Have you ever listened to "Pull Tiger Tail"? They are pretty good Brewing music, pretty up beat!

Would you consider an Amber Ale a good session beer? As in it can be bottled or transferred to the secondary after a week or so? The reason I ask is because i am going out of town for a couple of weeks, and I wanted to transfer the Amber to the secondary and get my double chocolate stout going...

So I guess 24 hours then into the secondary is a no go. I guess I am a fidgeter... Thats my cross to bear...

I love using bleach and ammonia! It smells great and the fumes give me a gnarly buzz! (not really, its very toxic I was joking!) I used a mild anti-Microbial hand soap, my kit us brand new so I just wanted to be safe. I have definitely gotten some good tips reading this thread. I usually go...

So would you be able to add more sugar for those yeasties and continue to ferment, thus making a higher octane wine? serious question.