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Dennis - I know I rushed this first batch. I am slowing down for my second batch since I'll have this amber (and store bought) to tide me over. I know my beer is far from done but there is such a huge difference in taste between the 70 degree conditioned beer vs the 60 degree beer that it...

I'd think if the ten degrees made a difference for the first two weeks it would continue to for a while.

I've used a 16qt two times now and not had any issues with boil over. Of course I have to stand there the entire hour and watch it but it did work. I am now looking at the 35qt turkey fryer to move outside and do full boils.

I do have a follow up question: how long do I need to keep the bottles at 70 degrees? I have a pale ale that I'm letting sit on the primary for 3-4 weeks which puts me at bottling in two weeks. I can't take up all of the closet space in the house... :) After the pale ale is bottled I will be...

While this is an "I told you so" type of story, here it is few the new guys. I brewed the MW extract Autumn Amber Ale kit on 1/2 and bottled it two weeks later on 1/17. One case of beer went into my daughter's bedroom closet which is in the low 70s (probably 70) while the other was in my...

This thread is timely as I just sniffed the airlock of my second batch. It smells nice and somewhat sweet (MW Big Ben Pale Ale).

Miller, Milwaukee, WI Busch - St Louis My wife & I would like to do the Lenie's tour but it's pretty far north. Is the tour cool?

After my first batch my primary smelled after cleaning it. I searched here and most say that is normal and nothing to worry about.

Another cap related question: my bottles are almost two weeks old. I just turned checked on a few and when I turned them upside down and then back and sniffed I could faintly smell beer. I could just be from when I capped them or it could be a slight leak. After flipping them I could see...

I just used my first starter last week and it took 20 hours for it to start. Then it took off like a bat out of hell and was bubbling like crazy. It's three days later and still nicely bubbling.

I just did my first starter a few days ago. I mixed it 48 hours before brewing. Now less than 24 hours later my air lock is going nuts with bubbles every second (sometimes two per second or more). My last batch without a starter was 1 bubble every 2-3 seconds after 48 hours.

I don't know my hops yet so I'm not much help and I realize it is hard for you guys to determine this without tasting/smelling it yourselves. What is a good citrus hop to start with? My plan is to start doing 2.5 gallon partial mash brews to "play". With the information you guys are providing...

The brewery is gone. I just went to the website and they have now pulled all of the contact info and beer info. I was hoping to find a contact email who would maybe forward me to a brewmaster. I found it at ratebeer.com. They have it classified as an Old Ale. Someone said it was referred to...

Sorry - it's a dark ale like a porter. Maybe considered a "strong ale" although I'm not 100% sure what makes a strong ale vs a porter.

My favorite local microbrew closed it doors last month without warning. Unfortuantely I can no longer get one of my favorite beers. This is their description of the beer: Absolute Rat Bastard- This Rat, who is not to be confused with his cousin, Dirty Rat, is a very full bodied ale. This...

Right now I have a 3 gallon kettle that works fine with 2 gallons of water + extract. What would you recommend, 6 gallons?

I've been telling myself that I wouldn't go AG until next summer. Since I just started brewing last month so I figured I do a couple of extracts (done but not ready to drink yet), assuming the extracts go o.k. move to partial mashes this spring/summer then get into AG. I can already see how...

I just cooked my second batch tonight (Midwest Big Ben Pale Ale extract kit). My wife wasn't home for my first batch (Midwest Amber Ale) so she didn't get to smell it until a few hours later. When I started steeping the grains she said "that smells bad." I replied "I haven't even added the...

From some of the reading I've done around here it seems to me, as a beginner, that if things are "done right" there is no point to wait. Of course the big question is "did I do it right?" For my next batch I am going to go with the 3 week primary to bottle method and let them sit for 2-3...

Regarding 3 weeks on the primary, what about threads such as the Aging beer facts/myths which state that you can be ready in a few weeks. Is that only for all grain + keg or with the right procedures (yeast starter, etc) does that work with extract + keg?