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How long do you roast the barley?

Yes. I'm not doing partial yet

I'm thinking a sweet stout something less assertive that my wife might enjoy.

I'm brewing this weekend and I want to try my first stout which will only be my 4th brew and would like a simple one that doesn't have like six different hops in it. Does anybody have a tried and true good recipe for this beginner??

You guys are spoiled a LHBS has just now opened in my area and I'm super excited. I used to have to drive an hour and a half one way.The couple dollars more I might pay is the couple dollars you will pay in shipping and guess what your money stays in your community not going wherever that online...

She is all for it but when she doesn't want me to brew that day she tries to use price as an argument

The only issue I have is her bitching about price. Then I either ask her if she would rather me buy a 12 pack a week of good quality beer .I also remind her of her lululemon problem or other things she likes to buy and it all works but my wife enjoys my brewing most of the time. What works like...

Nope I am fermenting at about 63

Someone told me that each brew is a new lesson and I'm finding that to be true. A little off topic but my first lager is in my fermentation bucket and I want to know if my garage is cold enough to lager in right now. The temp ranges between 32F low and 42F high give or take a few degrees.

I should have known that and the thing is that it wasn't a kit it was a recipe in a book that I took to my LHBS and he got everything I needed and put it in a bag...... Well I I guess at that point you could sort of call it a kit

I'm chalking this up to a newb mistake. I was following the recipe to a tee it said to let ferment for 6 days then transfer to a secondary and add the remaining coriander. I'm gonna let things sit a little longer from now on and check before transferring thanks revvy and like I said above I need...

It's supposed to be a Hoegaarden clone

This particular recipe called for a half ounce in the boil and after a week transfer to secondary and add the other 1/2 ounce. It was in a book I found at the library called Home Brewers Gold. I guess because of my experience with my first two brews I thought it was finished but this was a great...

Thank you and yeah the only reason i went to the secondary was to add the remaining coriander seed i also wanted to free up my fermentation bucket for a new brew i guess i need more equipment like another carboy and possibly a beer thief. I was also thinking that maybe the transferring may have...

Well my third attempt at brewing was a belgian wit that after a week i transferred from my fermentation bucket to my glass carboy to add the remaining ground coriander seed. At this point i decided to take a hydrometer reading and concluded the fermentation wasn't complete and slapped a cap and...

Yep thank you for the sarcasm it makes sense now. 🍻

Never got around to thanking you for your post I tried this but with 12oz honey and it turned out great. I'll be making a 5 gallon batch soon thank you. Great session beer

Well PA has two brew pubs and at least three microbreweries that I know of. I'm here cuz my wife is in the Coast Guard. Love those oysters with a homebrew or local brew.

That makes sense thank you

Well I'm a total newb and have only just finished my second extract brew. My first was an IPA and after the IPA I had an ounce of 8% cascade hops and felt adventurous so I used those hops in this 3 gallon recipe I kinda winged: 3.3lbs of briess golden light lme 12 oz of light honey 1/2 oz...