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I made two batches of Mr. Beer when I was 17 with my younger brother. When it was done - he, a friend and I "went to the saloon!" We got wasted and we managed to boil it while my parents were out and ferment it under the stairs in the basement. it was :rockin:

Where do you get fresh cut oak? As much as I would love to get my hands on this - I don't think I'll be able to get it short of putting on the ski mask and black clothing and making a midnight run to chain saw the neighbor's oak tree.

oh yeah - tell him to buy a filter too. actually - I bet you could get pretty close if you filtered it.

Keystone is some sh*tty sh*t. I would tell him to make one of those pale ales in a can. They are really easy and lack much of a hop characteristic.

I gotta save this brew. I'm going to give it a taste when its done in the primary on wednesday. If it taste really really astringent (more so than the other beers I've made at this stage) I am still going to send it to secondary to clear for week or two. I will save this brew by dumping in a...

I am doing this right now. I bought a piece of red oak, cut it into chips and roasted it with a blow torch. I then dumped them in some tupperware and soaked them for 2 weeks and 5 days in Jack Daniels. I dumped the soaked chips as gently as I could into the secondary on the day I racked from...

This is an extract question that involves steeping the grains. I started making this stout based off a recipe I found in the Joy of Homebrewing. Unfortunately, swmbo picked up my last grain bag thinking it was her cheese cloth and used it to make cheese (woops). I just threw the grains in...

Why can't the OG be above 1.06 or whatever it is?

How long do you typically bottle condition for?

yeah - for a hefe or something I would probably just blitz through it and keg it. I just pitched some WL001 California Ale yeast in my last brew (this is my first time using it) last Saturday. Its still rocking out at full bubble in the airlock today. I'm excited to see how it turns out.

I usually do 10 days in the primary and 4-5 weeks in the secondary. After I can eyeball that the beer is clear I let it sit an extra week so anything my eye isn't seeing has some time to settle out. Is this what most people do? I've been reading a lot of extract threads where dudes are...

Drinking from a glass is like drinking from a shady middle man. Cut that bastard out. Keg stand all the way baby.

I got the flu for 10 days. I'm telling you - nothing takes your mind of your beer like a fever of 104. Some auditory hallucinations in which you can't pinpoint where any sound is coming from (some people sound like they are down a hallway some sound like they are inside your head) really puts...

yeah - i was thinking it would be cool to secondary some beer in a jack daniels charred white oak barrel - but I didn't want to make/ buy a barrel.

I don't really know what to call it. Some sort of really North American Maibock I guess? Let me know what you think - I am most concerned that the wood chips will screw the pooch. Extract: GRAIN: Belgian Cara-Munich 13 oz German Munich 13 oz 40° Xtal 7 oz MALT: 6 Lbs...

thats good to know. i'm not too worried about it - i'll just move everything to the basement and it will all be gravy.

During primary fermentation will the temperature rise within the vessel you're using due to yeast activity? if you set the outside temp for an ale yeast to 68 degrees will the temperature in the center of your primary fermenter be higher by a fraction of a degree or larger due to the yeast...

I would shoot for one of the clone recipes up here. You'll have a basis of comparison and generally the recipes come with some feedback from others who have already tried it (or you could ask the op of the recipe).

I think I'm going to make this next. I'm thinking of zesting some orange peal and throwing it on the last part of the boil and maybe a little more in the secondary.

May I suggest a name for your beer. exhibit A: exhibit B: