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yeah, but if you experiment, and take notes, you will get consistent results

ok, so....here is where it gets weird. it's a ten gallon batch, split into two buckets. same type of buckets, same recipe, same yeast, same temp, right next to each other in the same room. bucket number 1....krausen foam on top, gravity 1.031 bucket number 2....almost no foam on top, gravity...

i must disagree with you. some canned beer kits can come out quite excellent, if you follow the directions and buy fresh. if the can is more than 3 or 4 months old, don't bother. but honestly, i have made some very,very,very,very,tasty brews by boiling dried malt extract and hops and then...

i am half and half on this, i brew because i love to make my own beer, and can control the flavor.... but! it can definately be cheaper than some of the better beers (e.g. a 5 gallon sam adams clone could be brewed cheaper than buying two cases of sam adams)

we put the juniper berries (and their branches) in the mash got the idea for this recipe from Draft magazine....they had an article about xmas beers, and it starts off telling you about an old Norwegian farmer who makes a beer out smoked malt, pale malt, juniper (berries and branches) and...

well, you could just make a stronger stout and do two different blends (two 5 gallon batches.... each one 60/40) and see what comes out better. or you could make something light in color but high in flavor and alcohol, like a barleywine! or even better. think of a fruit that you think goes...

i know that age and patience is a necessary for most brews... and i do plan to leave this one in for (at very least) a week. i just wanted to make sure i was not dealing with a stuck fermentation (so stubborn that even energizer and raised temp couldn't help)

thanks for the tips everyone thanks for the links revvy, very informative. i will check the gravity tonight (og was 1.075) anyway, to those asking for more info, i used a dry yeast (so no starter), the recipe was (for a ten gallon batch...which we split into 2 buckets) 20 pounds of pale...

is it possible that a beer would ferment completely in two days? on sunday afternoon i pitched yeast into two buckets (5 gallons in each) of a norwegian farm style winter beer, the fermentors bubbled like crazy from sunday night until tuesday afternoon, then slowed down to one bubble every 30...

this is from when my old band (Maggot Feast) played live on a college radio show