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I am finally feeling a little confident in my abilities to brew tasty beer and effectively manage my pipeline. To that end, I have decided to host a small gathering in my backyard for friends and family (a 21 and over crowd). What would you guys recommend that I have for this event? So far my...

Can't say that I've taken any classes. The Chris White book on Yeast is fantastic though. If you haven't read it, I'm sure you will learn something from doing so.

OP, I will say that I started out just like you. My first batch was 5 gallons, I got sick of it and found it hard to get rid of. I did a lot of things wrong on my first batch too. To me, scaling the ingredients was more work than brewing the 5 gallon batch. But there are plenty of people who do...

First, the greater alcohol content of wine makes it less susceptible to baddies. Many nasty things can live in a 4-8% abv beer. With this, you're drinking the water right away. Instead, put the water in the basement for two weeks. Then drink it.

Do some "research" with commercial beers and see what style you like the best. If you love the style, it will be easy to go through 50 bottles. Also, you'll build up some tolerance so you can go through homebrew faster. And once you've shelled out some good money on the commercial stuff, your...

For the life of me, I cannot open a beer with a lighter. Although I've only ever attempted it once I've lost any semblance of coordination. :drunk:

GPack nailed it. A good basic: ketchup, apple cider vinegar, red pepper flakes, a bit of salt, pepper, sugar, and some butter to thicken it up. The only problem with it is that it'll steal the show from the flavor of a good butt.

I'll be throwin' a bird in the smoker tomorrow afternoon if I can get it brined tonight. Otherwise, Sunday.

I'll be brewing up a version of Biermuncher's Cream of three Crops with some Southern German Lager yeast. And what has become a brew day tradition for me, some of Tron's Pretzel Things.

Scotch Neat

Hop Cone

I have 4 of these. I haven't tried the 4th yet, it's maiden voyage is still in carboy. The other 3 all work great.

I started when I was 23. I wonder how many brewer's went on hiatus after the birth of their first born?

Make sure everything is sanitized after the boil too. Some first time brewers don't understand the importance of this until they're drinking cardboard. Congrats on taking the leap! I hope it's as fun for you as it is for the rest of us.

This is what I'm worried about as SWMBO would prefer it to be very dry. She's been looking forward to this because of her gluten issues. I tend to enjoy the process more than the product.

The first response i get is almost always "Is it any good?" I usually respond "You probably wouldn't like it." More for me.

I'm at 1.002 after 6 weeks and it tasted very sweet to me. Am I crazy or does this really dry out as it ages?

+1 for taking the yeast off the starter. However, there seems to be some confusion here on flocculant yeast. To my knowledge a yeast strain has a certain characteristic of flocculation, meaning that each cell should roughly behave the same way within the strain. Since most of us are only using 1...

Don't forget to bring a towel. But seriously, thanks for sharing the pic. You should make it into a label for the survivors.

How bout a Nuptials Brown Ale? Cold Feet Lager?