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Thanks...I don't disagree about adding something in the know middle, I just haven't figured out what it should be yet. Still thinking about it, but besides a mug or a beer wench (both pretty expected), I'm out of the of ideas

Hey all, I wanted to share a label I'm working on for my Oktoberfest. I'm planning on giving bombers to my brothers in law for Christmas, so I renamed it Oct-bro-berfest. I wanted to play off of the traditional blue and white diamonds of Oktoberfest and this just sort of happened as I was...

Cool! Count me in!

Thanks for the feedback. I guess as long as it won't hurt to add the 1098, I'll go that route. There is a layer of sediment on the bottom of my gallon jug, but I don't know if the yeast will come back to life or not. Thanks, John

Hi All, I have a leftover gallon of Oktoberfest brewed in March that has been lagering all summer, so it's pretty clear, and I'm going to bottle it. Two questions (which I'm sure have been asked a million times, so please forgive me...) Do I need to add yeast at bottling, or will the layer of...

count me in, please and thank you

Thanks...Oktoberfest party next weekend, so I want to make sure I don't kick the keg. I definitely have some mystery bottles in my fridge!

Hi all, I ended up with 6 gallons of my Oktoberfest this year after lagering 5 gallons in a carbon and the last gallon in a 1 gallon glass jug...same exact beer. I kegged the first 5 gallons and now that the 5 gallon keg is about half full, I'm wondering if I can rack the last gallon into the...

I was going to re-post this DIY on the forum, but had some trouble uploading the pics, so for now I'll just re-direct to my blog - ibrewmyownbeer.com If it's helpful to people, I'll repost here on the forum. This is my build of a collar for my mash tun to turn it into a keg cooler for a week...

Hey all, Just looking for opinions here on what I should keg and what I should bottle. I've got two empty kegs now and three batches in progress (or soon to be.) I have an Oktoberfest that I made in March and have been lagering over the summer, an Ordinary Bitter, and am planning a...

I brewed my second batch of this on Saturday, switching out the Notty for 1056. As always, I made a starter (1L per Mr.Malty), and my OG came in at 1.043 as planned, and I set my temp chamber to 68F. Fermentation started pretty quickly, showning bubbles after about 12 hours. This morning...

I've just about kicked my first keg of this and it's been a huge hit. Light enough for non-craft beer drinkers but just enough flavor and body to give it something more. Perfect summer beer. I know I'll probably be excommunicated from the forum for saying so, but it's damn good with a slice of...

Hi all, I brewed my Oktoberfest at the end of March and, after primary fermentation was complete, racked to a carboy and moved to my fridge. Unfortunately, I can't fit the carboy and my two kegs in the fridge at the same time, so I've moved the carboy to my temperature controlled fermentation...

Add me to the list of BM' Centennial Blonde brewers....I'll be brewing this as shown (on page 1) this weekend. I've never brewed with dry yeast before (always use Wyeast and a starter) and my LHBS owner said she doesn't care much for dry yeast, but I'm going to give it a shot as-is before I try...

You guys aren't making this decision any easier! Maybe I'll have to do both! :D

Thanks for all the comments. I think I'm going to give the Centennial Blonde a shot this weekend to see how I like it, then decide whether to re-brew for August (I'm sure the first batch won't make it until then) or try something else (Kolsch or wheat.) As long as I'm not lagering, I have enough...

I've been making a Kolsch for the past few years and (despite the Germans rolling over in their graves when they see me do it) adding honey and/or fruit to give a little added flavor. I think it's a great style, but I'm not sure how non-craft drinkers like it.

Thanks for the ideas. I'm not too familiar with blonde ales, what's the closest commercial beer to Bierminchers blonde? My brothers in law drink craft beer (harpoon, Sam Adams), so they're not necessarily BMC guys, but these both sound like good options.

Hi All, I'm spending a week up at the lake in NH with the family in August, so I have about 10 weeks to brew, ferment, lager (maybe), and carb up a keg of beer. Any suggestions for a beer that will be a all around crowd pleaser...not too hoppy, not too malty, something crisp and session-able...

I find it faster NOT to measure my water the day before brewing. Overnight, the water will come to room temp, about 70 degrees, meaning I have to raise the strike water temp about 90 degrees. If I use hot tap water instead, about 120 degrees, I only have to raise the strike water temp 40...