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Good Sunday morning, happy Ground Hog and Super Bowl Sunday, everyone. Today has dawned cool and cloudy here in Western New York, with a fresh inch of light and fluffy, pristine white snow making everything look fresh and clean outside. Today should be a very busy one. We had our grandson...

This will definately be going on my "to brew" list. I won't push it into a three day turn around, maybe get it done in a week. Thank You!

Welcome to the forum from Western New York. Great hobby, and group of folk here. Hope you're far from the fires burning down there.

How pronounced is the rye in the final product? With 16% rye in the grist it should be fairly forward, witch I would like. Would more be too much? How does this age? I would never drink 5 gallons of this in less than a couple of months, so might make a smaller batch. It sounds really good...

+1 I ferment small batches in big containers often, and the best part is not needing, or worrying about a blow off. Never had any issues.

I love rye. My house beer is a 5% rye pale ale. I brew it 7-8 times a year. I would never even think about tasting it for at least 2 weeks (Mostly because I don't often have the need to hurry them along). What on earth made you believe that this would even be done in 3 days? That's...

Had you ever brewed this recipe before?

Just ordered one, said their was over 900 in stock. I'll post my impressions when it gets here.

I brewed for many years. thinking that bigger beers were the only ones worth brewing, and I still love to brew IIPA's, but I have brewed several small beers lately that have turned out wonderfull. A pint of 4% cream ale kicks ass on a hot summer afternoon of throwing horseshoes, and when you...

How do you make Holy water? You boil the hell out of tap water.

Welcome to the obsession from here in snowy Western New York State. Looks like your jumping in with both feet. Great hobbie to get into and a really good bunch of folks here on this site for endless advice.

Good Sunday morning brewers. Here in the Finger Lakes Region of western New York state it is a cool 29*F and the wind is howling. We got abot 4" of snow lastnight and it has taken to the air with a vengence, causing the highway crews to be very busy. I was hoping to brew a lager this weekend...

Sanitation and fermentation temperature are the two keys when starting out. Keep your fermenting beer in the lower end of the yeasts comfort zone and let it do it's thing. And of course keep everything "grandma" clean. If you wouldn't eat of from it don't use it in your brewing process...

Glad I could be of some assistance!

Skip the starting fluid. As an experienced (ASE Master Certified) auto technician, who cut his teeth in my fathers lawn and garden/ snowmobile dealership, I can testify to the damaging effects of either. It can be explosive if used improperly, even to the point of blowing large diesel engines...

I don't use an air pump or bottled o2. I do rack through a screened funnel slowly and make sure there is plenty of agitation while doing so. Then I shake to agitate even more. Takes me roughly 1/2 hour more on a 5 hour brew session and the fermentation's seem to start better/faster than if I...

Photos, please!

Welcome to the obsession. :ghostly: I hope your looking to make a stout for Christmas 2020, your likely a month or so to late for this year. I would suggest that you be very patient, and keep a close eye on fermentation temps of your NEIPA. Keep it dark and on the cooler end of what ever...

I don't have a problem with any well made beer. I enjoy several of the fruity Neipa's I have tried, however, I think they should be in a class of their own. Nepa, maybe. An IPA need not be as clear as a low abv light lager, but I should be able to see my fingers on the far side of the pint...