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Being very new to this hobby myself I know it is sometimes hard to DWRHHB. What would you guys think of posting a sticky thread that had pictures of "strange" looking fermentation that is actually ok vs actually infected batches. That way when a new brewer (like myself and others) starts to...

I used White Labs trappist yeast. It hasn't been especially cold inside but I have gotten a few temperature swings. Spring time in KY it gets cold out for a few days and then warms up and I haven't wanted to keep turning the furnace on and then the AC and the back again so the temp in the...

I have a stout in the secondary that has a thin film on the top of it and bubbles, not quite like a krausen (sp?) more like one large bubble surrounded by several tiny bubbles, space and then repeat. I just sanitized a turkey baster and took a sample. It doesn't taste sour or smell bad so I...

There are no such thing as a stupid question here, everyone started out as a noob and we are all still learning. I have only brewed six batches and the guys here have been very patient with all of my questions. As far as the nut flavor, that comes from grains that have been roasted and have...

Three to four days is a little early, usually at least week is standard. My understanding is that the active yeast is still in suspension and should continue to work on the sugars. The main purpose of the secondary is to let the yeast settle out and make the beer more clear, if it is still...

I brewed a Belgian style Ale a little over a month ago and it has a nice fruity clove taste. I posted the recipe here https://www.homebrewtalk.com/showthread.php?t=24723. The Trappist Yeast and the Belgian Biscut Malt really add an authentic taste to it IMO. Enjoy

Very cool labels, I especially like the "HeadStock Craft Beers" done in wood grain... very nice. Good luck with the brew, if it turns out as good as the labels you will definately be hooked. Welcome to the forum!:mug:

Thanks guys I don't feel so bad now, I broke my hydrometer after my first brew and I felt like a total n00b, now I see its almost a rite of passage:p . I still have yet to replace it. I figure once I start getting into partial mashes I will need to get one so I can measure my efficiency but...

You're going to love the glass carboy then, you can see yeast particles swirling and churning along the sides... its better than TV I think I need help:drunk:

Yeah the 6.5 glass carboys are great for those of us with voyeuristic tendencies:fro: . I can just sit there and watch it bubble and gurgle, and I love the smell from the airlock.

Not sure about how much, but from what I have read you should dry hop in the secondary. If you put it in the primary the aroma will be scrubed by the yeast during fermentation.

The store near my house has quite a few odd-ball microbrews I will look for that one this weekend. Thanks

I don't think I have ever had a beer with Rye in it, it sounds very interesting. Can anyone suggest a good commercial beer with rye in it. If I like the taste I may try brewing one. Thanks

There is a commercially available pear beverage (think hard cider but with pears) I think it is made by Woodchuck. Its actually pretty good.

I have noticed the same thing with mine. The house is normally 72-74ish and the beer carbs up in a week, week and a half, which actually makes it hard for me to keep out of them. I know they will be better if I let them age, but their fizzy they must be ready:cross: I have a vanilla stout that...

I am currently in a Cert cycle at work (which means the testers are trying to break my program and I only have something to do when they succeed) so I am reading between 85-90% of the threads. Once we release this puppy and we move on to phase 2, I will actually have to do real work again so...

I don't use bottled water, so take this with a grain of salt, but I seem to remeber reading somewhere that if you use bottled water, use mineral water not distilled because distilled water lacks certain trace ingrediants needed for the beer.

Those sink attachments are a life saver when working with carboys. I still haven't found a brush that will reach into the carboy at the angles I need, so I took a wire coat hanger and attached a sock to the end it. That way I can bend the coat hanger to whatever angle I need to scrub the...

I have only used pellets so far, but one thing I have noticed about them that I do not like is when I get a hot break and everything starts frothing, the disentigrated pellets tend to stick to the side of the pot as the froth subsides. I have to take my spoon and push them back into the wort...

If it is a 6 1/2 glass carboy then its basically in the shape of a cylindar (the sloped part at the top doesn't count because that is definately more than 5 gal) So to find the Volume of a cylindar we use: pi*radius^2*height=Volume Since we know the Volume and are looking for height it...