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My first brew was an extract recipe for a Scottish Ale. Lots of online reading to learn about the process, & had a friend with a couple brews under her belt come over to hang out while I brewed so I could ask questions. I enjoyed the beer and brewed it again once I had finished it!

I dumped it all at once. My husband (gently) stirred the bucket as I bottled so that the spice would be evenly suspended/distributed among the bottles. Since I bottle conditioned, the spice particulates ended up in the yeast cake at the bottom of the bottles.

Made a starter for a Scottish Ale, and kegged a Lemon-Wheat beer from almost a month ago. Hopefully can get the Scottish Ale made and kegged quick, and have a completely full keezer :)

Wow, that clarity is amazing! I'd be thrilled to have mine that clear, let alone on my first brew :)

Awww thats great that your daughter wanted to help! Does she have any interest in learning to make soda/pop as part of this carbonation hobby?

This sounds like so much fun! Closest thing I've done is a Chai Milk Stout, chai spice tincture added at bottling- I imagine it would be a lot like your #7 gingerbread addition!

A friend and I did this last summer- 3 of us brewing on different systems with 3 other friends watching :) Lots of sharing and learning!

Soulshine2- Probably a better habit than mine! I clean everything before sitting down/being done, but my downfall is drying, and wanting to let everything air dry before being put away. I'm starting to get better, in that I have a bin for drying brewing stuff.

Nothing tastes as good as your first brew... until you create something new. *That* is probably my best beer yet.... this time I mean it!

Wow, learning a lot in this thread, I've just been cutting everything in half and double checking my IBUs in a calculator before hand.

We have a garbage disposal and I guess it ends up washing down there? Or I put them somewhere to dry and the get knocked under something or tidied away to places unknown? I'm guessing on those two..... Although now that I'm a little more familiar with the process, have a system and am less...

Yes, yes, a thousand times yes! It is just so much less hassle- both at the bottle/keg stage, and the consumption stage. I can transfer from my fermenter to the sanitized keg during my mash/boil, no problem, its that quick. Once kegged, everything is always cold and ready to go, and I can have...

I've resorted to the ;shallow water in a tub and frozen water bottle' method when my AC unit couldn't keep up with the heat. I switched in a 2L frozen pop bottle every 12ish hours for the first 5 days of fermentation. It worked great- one of my better beers in fact! (although there were a...

Received another pack of S-bend airlocks- Does anyone else snap these on a regular basis? I have so-much trouble getting them out of carboy bungs.... (and before anyone suggests th 3 piece airlocks, I loose pieces of those down the drain all the time

I don't do anything special besides a good rinse and dry either!

I use a bottling wand jammed into a picnic tap handle, but I think something about how I am doing it sucks, because its not had great results. Following this thread with interest!

I have 2 sinks- so I generally have the first sink full of just water because the temperature differential is so high. I also have a relatively small freezer, so I make due with about 3-4 lbs of ice.

I second the BIAB suggestion- All you need is a $7 strainer bag from your LHBS. Starting with a smaller batch makes a lot of sense, wet grains are surprisingly heavy.

A homebrewed lemon wheat beer!

I've been finding that a 2.5 gallon batch lasts a little less than a month. I try and stagger the brews so that we have 2 on at a time, usually something lighter and something a little darker for variety. Due to lots of fun travel (and sharing beer), I've accidentally drained my pipeline...