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Exactly. Those instructions are designed to make good beer with the ingredients provided. Just be familiar with the instructions before you start so you're not wandering around trying to figure out what's next. Be organized. Ask me how I know this... I still write my own procedure the night...

For your first batch, just follow the directions on the kit. I read everything about brewing I can get my hands on, so I understand that there's plenty of conflicting information out there. Follow the directions for this batch, water volumes and all, take copious notes (including noting what you...

I've accidentally added 2lbs of extra pale malt to an Irish Red; it turned out to be an "Imperial" Irish red (don't drink and weigh grain). Pretty good stuff! I call it Blarney Stone because at 9% if you have more than a couple you'll be babbling. After 10 minutes of chilling a an ESB I...

I add it back slowly because there's less rebound time to a boil. I've got a wee heavy recipe that I boil that way. It takes forever to boil down and anything I can do to reduce the time is helpful. Multiple pots or burners would help as well. One I get the 15gal pot I won't have to worry...

For a 10gal tun use 1.5qts per gallon at 167F, bringing your mash to about 152-153F for 60 min, and decoct 8.75qts and boil for 20 minutes. Add this back in to bring your mash to 168F for mash out. Sparge at 170F to your boil volume. This will also darken your beer a little bit. Otherwise, if...

It's cloudy, dark, cool, and rainy today. What a wonderful day to brew a porter! :mug: Smoking Jacket Porter V2 5.75 gal ABV 5.8% 31.3 SRM 32.3 IBU SG 1.055 FG 1.020 90 min Boil 8.0 oz Rice Hulls (0.0 SRM) 9 lbs Optic Pale Malt (2.8 SRM) 1.25 lbs Brown Malt (65.0...

Good deal. I'm looking forward to hearing about it.

I'm doing an American IPA with a friend who wants to learn all grain. Simple recipe, yummy beer. :) Of course, we're doing it early because it's supposed to be 109 FREAKING DEGREES tomorrow afternoon.

I brew in the summer as often as in the winter, and summer is 100+ here in OKC. depending on how long the brew takes, I may wait until it cools off before cleaning everything out. Grains in compost, trub down the outside drain and everything Rinsed and cleaned out.

Dogzilla Black IPA from Laughing Dog is pretty darn good.

I'm drinking my all glacier APA. Still a little rare, but I check a week into the bottle. So far so good!

May you be in heaven a half hour before the devil knows you're dead. My friends are the best friends, willing and able. Now let's get to the drinking! All glasses off the table! May your house always be too small to hold all your friends. May you have warm words on a cold evening, a full moon...

I have done my dunkel twice and done a double decoction for both brews, although I'm going to try it at 152 with mashout next time to see if the flavor really requires the 10 hour brewday. My scotch ale tasted better with the decoction than without. I know there's been a lot of debate on...

You'll want to be really careful with peat malt. It doesn't just add smokiness but also that astringent peaty flavor at larger amounts. I use 2 oz in a wee heavy with a 23lb grain bill and I can tell its there. If your lhbs has some, ask of you can try a little bit. Just eat a few kernels of...

The Foreign Stout is my favorite Guinness brew, at least since they discontinued the 250 edition. I've got a clone recipe that is next to the pot. We'll see how it works. folly

Hey all, folly checking in from Oklahoma City. I've been brewing for a little less than a year and read a lot more than I talk. So thanks to you all for the great info, and if I have a question that I can't find the answer to, I'll ask. For now, I'll keep reading and tip a glass to you all...