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Thought you might get a kick out of these. American cream ale in the one and Irish stout in the other.

I have only brewed three batches all kits but i think the point is to cook out the sugars very well so the yeast can easily digest them. I would strictly follow the recipe and schedule. These processes arise from a craft that dates back to B.C.

I know they are sitting at 70 so i will forego the heating bands for sure. I moved them because i thought maybe during the night the temp in the back room dropped down too far. It was a corner room in a drafty house and it is in the teens here. I also think I might have gotten a wrong impression...

I have not opened the buckets but the lids snapped on pretty good, I used the nottingham ale yeast that came with a brewers best five gallon kit. The american cream ale took off quite well in ten hours but then stuck around day 2. I have them at my uncles house and will go there tomorrow and look.

For more information, I used great value spring water because the tap is unreliable in my area and the kits said to use 2.5 gallons but i got word from a brewmaster that i could do all 5 gallons at once so i did and i then added to about five and a quarter for loss.

Hello. I first brewed a batch of red ale with an all in one kit that i bought and it turned out sour. That was my first attempt at brewing. Since then i have upgraded my equipment and am trying to produce two more batches. The first time i had a five gallon kettle on an electric stove. Now I...

As per recipe instructions. Day 10 past original pitch, day 7 past repitch. Instructions said 4-6 days then to bottle on a red ale. 36 bottles capped and some extra to drink. It tastes fairly sour. I will wait to weeks for the bottles to condition then taste again. No visible sign of infection...

yes.

Seems to have taken off a bit.

Repitch recovery attempt. OG reading was at the mark under the 10 which i think is 1.1. It did have a slight and healthy looking krausen this time i popped the lid and i added this.

I did open it for a split second to add water. I got this image while it was open.

what does it mean when you refill your airlock and it pulls in drops of water into the fermenting unit?

I have not used the hydrometer yet. It is 48 hours into the ferment, I just want to leave it be now. Not top it off i mean.

On an additional note. I used an electric glass top stove. Pretty risky to lift and move. the bottom of the kettle bangs on the glass. Looking to pick up a seafood cooker asap.

this was a red ale kit from brewers best. it is sitting at 68 F. right now. Thanks for all your advice guys.

Hello. Yesterday was my first brew day and i wanted to tell other beginners the mistakes i now know i made. I hope it helps. 1. Overestimate needed water. I used spring water and i used one gallon for sanitation and five for the brew kit. Half a gallon evaporated in the cooking process. I only...

Just witnessed the airlock burp. :D Now i am back down to just the potential infection to worry about.

Almost 24 hours out. Bucket says 68 degrees F. Not a hint of activity in airlock. I will be patient and keep you posted. I may have dropped my yeast to hot and killed it. I will let it go though.

bottling bucket was brand new but i did not use star san on it. i will keep an eye out for a weird krausen.

I just did my first home brew. I used star san on all the equipment. Steeped grain below 175. boiled according to recipe for over 60 minutes. Cooled wort with water and used spring water all the way. added my additional water and activated yeast in lukewarm water and dropped. Sealed bucket and...