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Wyeast 1007 (german ale). I used Yooper's hop profile, and the yeast from the orig recipe, as i had to punt do to availability. Apparently 70 degree temps leads to runs on popular yeast at the LHBS. Doesn't everyone know my beer is the most important one...

Thanks union. I feel like it was my best brew. Shooting for an OG of 1048, got a 1054, i was supposed to hit 1012 after primary, and hit 1012. A little more efficient than planned. Only complaint was the sour smell, and its cloudy as hell. We are cold crashing for 5 days, and then kegging.

Followed yooper recipe, placed into secondary and had a slightly sour smell to it. First time i have smelled that particular odor. I had a blow out And Krausen made it out the bubbler, I resanitized it, and placed it back in. Its now cold crashing. Will know in a few days when I keg it.

So I finally finished my keezer. In all of the excitement one item didn't make it back in... The temperature probe. I let the beer thaw, and strange as it seems still carbonated. However it tastes yeasty and is super cloudy. How long until everything settles back out? You should have seen...

Here is my two bits. I went to a beginners class at the lhbs. My first home brew was a partial, which went real smooth. My second batch was all grain, it went smooth until my yeast didn't start for 9 days. All have been good and drinkable. I'm on batch 4. My advice. Watch a brew happen...

I will say the extract beers were good but wow! The brew buddy and I cracked a bottle or two after four weeks and WOW.. We made a patriotic brown ale, with out a doubt the best beer I have made. Someone even asked were we got it. Perfect slightly bitter finish and just absolutely smooth. We...

LoL, we had a freeze last night and all my maters are dead.... Supposed to be high 70's low 80's on saturday, my first not in the garage brew. I am making an ed wort oktoberfest ale recipe, how you guys come up with this stuff is beyond me, i plug it into beersmith, follow the instructions...

Thanks yoop! I have followed the instructions! Hopefully Saturday its drinkable. I think I'm gonna make your yellow fizzy beer recipe next!

Well crap its at 60, how long will i need to have it chilled for it to do its thing? Its currently at 38 degrees, so i am going to drop to 11 PSI (2.43)and throw it in. Thanks for the amazing chart! Its been bookmarked, and will come in quite handy for future brews! Will it carb up pretty...

Okay first off you guys rock, and i know you are going to have an answer for me. I am brand new to kegging my own beer and ... well making my own beer. I grew up with Kegs (commercial), and we always ran around 8-12 PSI. The local brew shop guy said place it at 10-15 psi (or where i want...

After what seems like a lifetime my first brew is disappearing rapidly. I just cannot believe that I made this. After two weeks in bottle it was admittedly pretty nasty. Let it sit another two and I was like this is pretty good. Two weeks after that and I am just can't believe what time in...

How much for the carboy I'm in Norman???

Thinking of making this as my first keg beer. Keezer in production :) I used the yeast calculator and it says i need two vials, with a starter for a 5.5 gallon recipe. Sound about right or is it overkill?

We poured the wort back and forth twice I read about this in learn to brew.

My extract brew stopped at 1.020. Why I do not know, but once there it just stopped.

Hmmmm yeah well. I went to dump said batch with the furry thing in it and ..... It was bubbling like crazy out the air lock. I open up and I have a thick layer of kraussen (spelling). A week and one day after pitching yeast and now it has decided to go. I think I will give it until next...

I think I'm gonna eat the 20 dollars and not waste trying to drink it. Brew buddy and I are going to start over next week. Our first batch should be ready to drink next weekend. When I bloom yeast for bread I just use water. Obviously for cleanliness I have to boil the water cover and bring...

Last weekend I made my first all grain. Boiled down for 60 minutes to 5 gallons. Hit gravity right on the head. 1.052 Pitched yeast at 72. Placed into my fermentation bucket, and I had no activity for 6 days. Thought I would check the gravity to see if I need to re pitch. I have a small...

I do not know if you can tell what your efficiency is going to be. I just did my first all grain and just assumed 70% which i came close to. I think you are going to get alot of their are too many variables. How vigorous a boil, the grind of your grain, etc. What i have done with extract/all...

After the water and grain mixed my mash temp was 154, and at the end of the hour it was 150. We were shooting for 152. How do you get the liquid out of the grain? Do you squeeze or weight it to get it out. Efficiency was 71. I hit my numbers I'm just curious what others do. I had a lot of...