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You will know if you buy a "craft" type beer made by BMC, it's terrible.. If you get on the beerwars website it tells you all the beer that BMC makes but not the names they use to cover up some beer

I feel like with more beer I could watch all of his videos

Look up a book called "Beyond the Twelve Ounce Curl" That might help

Like both the responses, I am assuming I'll get a better flavor by steeping some grains.. I actually do want this to have a good amount of hops in it too because I like my stouts with a decent hop profile. What are some good hops to use in stouts?

I want to brew a chocolate stout, I don't have the supplies I need to do all grain yet so I want to do all extract... Does anyone have a base recipe or what I need to use to get the chocolate taste, specifically what malt extract to use

Yuengling is like the god of beers for people who drink BMC, everyone I know that drinks BMC goes crazy for it and hypes it up because you can't get it in Ohio. I try to explain to them that you can get way better beer right here in Ohio, it's pretty funny none the less

Hopslam or Columbus IPA

Sam Adam's is still in the small pond, my BMC drinking friends can hardly stomach most of their beer. That's how I judge it

Had some stuff left so I did. 2-3lbs Light LME 1lb Sugar, part brown sugar Boiled 60 min Columbus Pellet Hops 60min Irish Moss 15min Columbus Pellet Hops 10min Been in the primary fermentation vessel for almost 3 weeks and I'm loving the taste so far

I enjoyed the pack for cost. You get 6 different beers for a decent price, none of the beer is amazing but some of it is decent. The scotch ale is pretty good as well as the rye, I feel like some of the beers are summer beers though so they would be more enjoyed on a hot summer day, decent...

Gravity hasn't changed for 3 days... Taste is meh right now, so I know it needs to go longer I just was wondering if I should change the temperature I am keeping it at sg 1.060 fg 1.010

It has been in the fermentation vessel for 10 days now... It's a very light brown ale

My yeast seems to be done fermenting, I had the room at 68 degrees during that... Should I keep it at that 4 more weeks or lower or raise it?? I am not going to a secondary fermentation.. Yeast was SF-O5

I have the Mr. beer kit so I can only do two gallons but all the recipes I see are 5 gallons.. Anyone have a 2 gallon recipe for an IPA, DIPA, Strong Ale or Barleywine...