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Couldn't wait more then a week to crack the first bottle. Tastes delicious already! I'm excited about this one. I'll post another picture once it finishes conditioning and I add my custom labels.

Yes I hit my expected OG exclusive of the honey. Thanks for the caution on the ginger, it's definitely the spice I'm most worried about. Out of curiosity did you taste the spice tea prior to bottling? I was thinking about making a test batch of the spice tea with water and adjusting the amounts...

Is it safe to assume that is not a bad thing? I'm guessing it will all just settle out to the bottom of the fermentor.

Brewed a 10 gallon batch of this today, hit my OG dead on, I'm excited for this one. Gonna add the honey midway into fermentation. I'm conflicted on which technique to use for the spices though. I'm certainly not against a little bourbon flavor, but I don't want to deviate too much from the...

This is the post boil sample from my first "big beer" is all that just hot and or cold break?

I bought all my grains today, gonna brew tomorrow and hope this is ready by Christmas. The owner of my lhbs made a couple suggestions as far as tweaks so I figured I would post and see what those who have brewed this before think about them. He suggested that I wait and add the honey a few...

I am planning on using an extra fridge as a ferm chamber for my new 60l spiedel fermenter. Id like to keep it as simple as possible, and was planning on buying an inkbird dual stage controller. I understand that you simply plug it into the wall and the fridge cord into the cold outlet. My...

Honestly I don't have the greatest since of smell, sour isn't quite right so it could be sulphur-y. I did use some yeast nutrient. Hopefully it's just some stressed yeast. At this point there's nothing I can do but let it ferment out and taste it I suppose. Gonna be taking my new AG set-up for a...

It's also in a glass carboy and everything visually looks fine. I did also add 3 cinnamon sticks a few days ago without sanitizing them or anything

Motts for the juice, isopropyl alcohol in the airlock, and yes starsan everywhere. 95% sure my sanitation was solid. It has fermented a little warmer then ideal probably, mid 60's for the first week and a half and sitting in the 68-70 range now.

Coming up on 2 weeks in primary, and the smell coming from the airlock has gone from an alcohol liquor type smell to smelling distinctly sour. Any cause for concern?

So i was thinking of brewing an english style ale for party. A 5 gallon batch would almost certainly be consumed in one evening. Would naturally carbing in a sanke sixtel and using a regular picnic tap essentially be akin to using a cask?

This is what we went with for the final recipe: 5# light DME 4# pale 2 row .5# crystal 40L 1#marris otter 1oz simcoe 60min 1oz simcoe 10min 1oz mosaic 10min 1oz simcoe 0min +hopstand 3oz mosaic 0min +hopstand 3oz mosaic dry hop 7 days We brewed this 8 days days ago,and just...

5# light DME 3# pale 2 row .5# crystal 40L 1# cane sugar 1oz simcoe 60min 1oz simcoe 20min 1oz mosaic 20min 1oz simcoe 0min +hopstand 2oz mosaic 0min +hopstand 4oz mosaic dry hop 7 days Does this look better? I have a pound each of the two hop varieties so I have plenty to work...

So I have a grand total of one extract brew under my belt, but I brew together with an experienced Brewer. We are planning to do an IPA for our second beer together and planning to do a partial mash. I threw together this recipe and wanted to put it out here for advice before I brought it to...