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What yeast? I'm going through the same thing and I used Nottingham. Further searching through the threads revealed many people with the same thing using that yeast

How many of you spend your workday daydreaming about having your own microbrew? I sit at work thinking up brewery names and business models, but I'm afraid I'm not that ambitious.

I ended up cooking the oats and steeping them. I don't know how it will turn out, but I'm pretty excited anyway. Might have put too much hops in though... 1oz fuggles at 60 and .75 willamette at 5, for only a 2 1/2 gal recipe. Pretty hoppy.

How much us it affected adding 1/2 gallon of water? Do you usually take it before or after?

My brew store is basically a liquor store with a few brewing supplies and whatnot. I grabbed a few things today to make what I think will be a porter: Dark malt extract-fuggles-willamette-Nottingham They had no grains for to soak so I bought some rolled oats too. Can I steep these for 20 min...

The last brew I made stayed around 60-65f during fermentation. This was a month ago. My house temp will only get lower in the next two months an I'm about to brew a milk stout. Should I use a lager yeast? Any warming methods besides using a heater?

I'm going to brew a Milk Stout soon. I'm going to split it in two batches, do the first batch plain, and add an adjunct to the 2nd. Any suggestions to the adjunct? Alsooooo.... Splitting spec. Grains is a beyotch. Anyone have advice? (That bag is hard to clean and reuse)

My ale has been bottled for nearly two weeks. By the third day it was completely carb'd which I thought was weird. Last night we drank half the batch and it was perfect, but today I opened a warm bottled and it shot fizz until there was no liquid... Do I have potential bottle bombs?

Hey folks! I brewed my third batch the other day and said screw buying jugs of distilled and spring water to level out the carboy and just used my sink. Seems like its going good, but I just wanted a quick census on how many of you do this.

I have a pumpkin cream ale bottled and about ready to go. I tried one and it was good, but left a weird bitter feel on my tongue that kinda dried it like a ripe persimmon. Is it the nutmeg or something? I used a half tsp.

Appreciate the help guys. Cooked the remaining grains and added and hoping for some good ale on a month!

Wort is cooling now. That sounds good but I have no extra mesh bag. I thought of using a sock lol

That last post was a response to this btw

It's an extract kit with specialty grains. I used half the grains an put in all the extract...

Thanks for the quick tip good sir. If I might ask though, would making a smaller batch just give it more of an IPA taste?

I'm making an American ale and planned on only making half the batch, but accidentally added all of the bittering hops (cascade). Do I go ahead and do half with twice as much cascade or do I make the full 5 gal. When I only used half of the specialty grains? A quick answer will help a lot.

Anyone do this? It's my first time bottling a 5 gal batch and I'm thinking of using the tub for sani, and placing the carboy on the toilet. I'll also bleach the hell outta everything.

I work at a large food institution that uses Oasis brand sanitizer, an I'm wondering if a bit if this will work for my upcoming bottling day. It's my first time bottling a 5 gal batch and I only have a little "easy clean" left. The Oasis sani is also no rinse.

Awesome! I feel much better now. Thanks for the help

Yeah, but I wasn't sure if the required two Weeks were for mellowing or carbonation.