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Just so we've got this straight, and so the beginners who are in search of recipes learn a little something..... MAN JUICE = BAD

I wasn't planning on it, but now that I actually think about it I'm sure it would go over very well with all the other college kids here...

YAY! Agreements all around!

Okay, okay, semantics...sorry. It's just something that really bothers me as I have been all over Europe and England, and have never encountered a warm beer. I think it comes down to "warm" being a relative term. Yes, 50 degrees is FAR from a frosty lager temperature, but it's FAR from...

Yeah, seriously. I could add garlic to anything and love it ten times more.....

I'm no brewing expert or anything, but this is one realm I CAN dispute. As an avid traveler and someone who lives with Europeans daily, the "Europeans drink warm beer" theory is a myth. I've lived all over different parts of Europe, and so has the rest of my family. I've NEVER encountered a room...

That was the plan. I'm sure I'm just a little freaked about my first real attempt. Even with all of my fears, doubts, and worries, I'm sure it'll turn out just fine. From my understanding so far, this is pretty hard to screw up. I could probably pee in a carboy, pitch some yeast, and everyone...

Thanks for the info. I do have an ale pail with a spigot on it for easy bottling. However, here is the new issue: I DID take a hydrometer reading earlier today and it is the precise reading that my recipe calls for. The problem is that it's only been a week since I pitched the yeast...

Hah, no worries...most of my friends and I are dark beer snobs. None of us are very big fans of lagers and Weizens and wheat beers...not really our thing. Hence, our first attempt was a porter that, after tasting the hydrometer sample, is quite delicious so far. Next will probably be a extract...

Yes, boiling water is definitely bad for glass. I'm no brewing expert or anything...hell, I'm still learning...but did you cool your wort before it went into carboy? As far as I know, it's standard procedure for everything... cool wort = happy carboy

So, as a fairly new companion to the site and the brewing world, I decided that everyone could pitch in with some of their favorite "beginner" brew recipes! I just wanted a quick reference for some new ideas and for other beginners to have a quick, down-and-dirty way of finding something that...

HAH! Technically my family lives in Dacono, which is only about 5 minutes away from Erie. New fancy Erie, or the older part of the town?

I will definitely leave a note if I head that way soon. I've been doing more reading and more studying. Hasn't started to clear much, but it is a porter so I'm not sure how much clearing I'll even be able to see. Activity has seemd to INCREASE over the last 24 hrs, which seems a little odd to...

I am always up for having a brew...there isn't much better. I'm not too worried about them anymore. Everyone here has been more than supportive, and I read the Rev's Bubbling Rant....it seems to make more than enough sense. I'm in Denver pretty often. I live in Windsor, and my family lives...

What could I do for a secondary fermenter? It's a pretty basic robust porter, and as simple as the instructions were, they didn't mention a second fermentation, just a single in the 6 1/2 gallon carboy. I wouldn't mind doing it...whatever makes it a better beer. Would I be able to siphon it...

Thanks for posting. I did find that thread already, but it'll be handy to have at my fingertips. And after watching I understand why you say 6 weeks total. Thanks for all the help.

If someone would post the link, I'd LOOOOOVE to check it out. Until then, I'll just do a search...

That's good to know, and very encouraging! I just made my first batch Friday night and can't wait until I can drink it. How long did you wait, from start to finish? And what type of brew is it? I, too, felt I screwed up, but everyone's been telling me to calm down. Apparently this hobby is...

That's all good stuff to know...drinking it 6 weeks from now won't be too hard, but where does that put the bottling time? Once I bottle it, I'll be able to start the process of making another batch (I've only got one carboy at the moment), which I anticipate more than actually drinking it...

Yeah, I know, patience is a virtue...I was expecting roughly a 3 week period until drinkability, but the drastic drop in bubble rate has me a little freaked. If it turns out to have virtually no blow off, I know that there are ways to "re-suspend" the yeast. Believe me, I won't even consider it...