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+5 gallons, Robust Porter =41,496

I just mashed in to start a batch of Robust Porter. It's a recipe based on Black Widow Porter from Brewing Classic Styles. I made a couple adjustments to give it an English influence.

1. Porter 2. California Common 3. Belgian Strong Dark Ale 4. Northern English Brown Ale 5. Pale Ale 6. American Amber Ale 7. Belgian Pale Ale 5 gallons each +35 = 41,653

I decided to taste a Belgian Pale Ale that I had kegged a few weeks ago. I was getting a really strong green apple flavor. This was the first time I had come across this in a beer but I knew it was likely a result of acetaldehyde. Even though it's an off flavor it's also exciting when you feel...

Just kegged 5 gallons of American Amber and I have 5 gallons of Belgian Pale Ale in the fermenter still. 😊

Strubbe's Flanders Red Ale is a go to for me.

Kegged a Pale Ale and I am harvesting the yeast for a new batch of Robust Porter to brew Sunday.

I'm pretty new to brewing as well, but I say drink it. Your beer will only get better with experience. My first batch was a Belgian Dark Strong Ale that I felt was a solid 3 1/2 stars. I've learned more since then and am looking forward to brewing more great stuff. Don't let too much time go...

I'll be drinking some beer... My cousins started a coffee roasting company in Chico called Great State Coffee and their beans were used in a porter from Hop Valley Brewing Co. in Oregon. They are going to tap a keg at The Winchester Goose in Chico this Sunday afternoon.

Is the designation of lager or ale more dependent on the strain of yeast used to ferment them or on whether they are top or bottom fermenting yeast?

Something I learned when learning to play a musical instrument was that you need to know the rules if you want to break the rules. There are a lot of parallels between the creativity of playing music and brewing. I'm just starting out in the brewing hobby and I won't be going far off of an...

Wait, wait wait... Just a minute! The brew bucket selling company said that you should buy brew buckets frequently?!

I'm curious about the final product as well. I like the advice to check the main ingredients that go into a graham cracker and include the key ones. There's a beer I've had that I refer to as "the s'more beer" although there is no direct mention of s'mores on the label. It's Young's Campfire...

I'm gonna try brewing Nutcastle from Brewing Classic Styles this Sunday. Just picked up my grain from the LHBS today!

Thanks for your input. I think I'm just going to keg both batches pretty soon and see what beginner beer tastes like. I stopped by the LHBS today and he suggested first, follow my gut and repitch if that was what I was feeling or second, don't worry so much about attenuation and just drink it. I...

Thank you, I made a starter for the Belgian and aerated it pretty well. The OG is 1.096 and I took a sample and it's now at 1.055 after 72 hours of fermenting. It seems to be going along nicely. I took the Porter out of the temp controlled fridge and brought it inside. I'm going to check the...

A week and a half ago I started a batch of chocolate porter using all grain for the first time after a lot of youtube and reading. I made a bunch of mistakes, the biggest being that I sparged at 148 instead of 155 and I didn't aerate before pitching the yeast (or after). I think I'm at the end...

Hey everybody, I've been lurking for a couple weeks trying to learn all I can. I just finished my third attempt at an all grain brew. I don't have real high hopes for the first two but I learned a lot from them. This third batch felt right. It's a Belgian Dark Strong Ale. I just got it into the...