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I should add...

That's straight Minnesota!

Sweet! That looks very close to what my attic looks like...have any other documentation of your plans? Maybe a journal? I'm curious what was needed and other considerations (air flow, heating/ac, city permits needed if any, etc.). Maybe I can follow your lead. If you have any before and...

Great thread. Need to try some of these options

Yep. Was curious. I love Surly beers typically, but hadn't tried that beer camp lager. On the coffee now, heading to a few breweries tonight.

Duplicate

Kev - how was the surly? HB Fresh Squeezed clone

Porter on left, fresh squished IPA on right.

Patience my past self...RAHAHB

Here is one more picture...

My first (potential?) Infection. Brewed two 5 gallon batches. Cleaned and sanitized with same process. After 24 hours, one looks great and other is concerning. Thoughts from more experienced brewers?

Grain belt? Minneapolis (Mississippi River in foreground)?

Agree with other comments. I would also add that if mouth feel is your biggest problem with your second batch, then you are doing great! Enjoy the hobby... obsession.

I'm an extract brewer. I use spent grains from my kit at a 1/3 ratio to 2/3 bread flour using a bread machine. Works great. A large loaf of bread calls for four cups, so I use 1 and 1/3 cup of spent grains.

My 6 and 4 year olds help daddy during brew days and bottling. Occasionally I will consider the moral question and when I do, I realize that I'm only concerning myself with others opinions and not my own. I don't have a moral objection to it. Those that do would likely be arguing without logic...

Thanks!

I'm having a brew day with a friend tomorrow. I am more experienced and he is a first timer. I need some help advising him... My experience - I have brewed 20, 5 gallon batches, all extract. I have two turkey fryers with a 5 and 8 gallon pot. I have a fermentation chamber and understand basics...

Two weeks in primary. Have too for two glass carboys in fermentation chamber, so I choose a temp that will stay in temp range for two different beers fermenting. Transfer to secondary and sit for 2-4 weeks depending on time and number of empty bottles. Then I try one bottle per week starting...

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