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I wish I could link flavors. I am proud of this one, so the best I can do is a pic, enjoy!

As far as flavor in concerned, my tap water is pretty good, no off flavors that I know of. I was just curious if someone can help break down my water report for me and what it means to my home brewing? http://www.cityofml.com/ArchiveCenter/ViewFile/Item/1028 (I am on Well 4, if that helps)...

I want to start kegging my homebrew. I've got my system dialed in and am regularly whipping up some delicious homebrew. I want to step my game up a bit and am looking at getting into kegging to free up some storage space. I have been doing some shopping around, and I stumbled across a kegging...

Its been a while before I have been able to do this, but my fermentation chamber is full. Dunkel on the left, ESB on the right. Life is good in my home brew world. Thought i'd share!

I am brewing what I call Zombie Coffee Stout today. Turns out my efficiency isn't what I was expecting, so I decided to do a party-gyle of my 3rd and 4th runnings. Which gives me two beers, one with an OG of 1.084 and the other with an OG of 1.037. The odd thing about my efficiency of my...

So, I decided to share some homebrew with a few folks at work a while back. I brought a 12oz for each person...but it seems I have over calculated how many to bring. Today, 8 months later, I found a bottle of this home brew in my car, still snugly wrapped in it's paper wrapping. The only problem...

One fond memory I have in starting home brewing was observing other people's signatures on this forum. I started with extract brewing and felt I was lucky if I had a primary and secondary going at the same time. I used to look at everyone's signature in this forum and thought to myself...

I keep telling myself I am saving money by making my own beer... turns out my order history says otherwise. Thus is the lifestyle of a homebrewer. It really is funny, as I type this, my other tab is my shopping cart for a march pump and fittings to make my brewing a little easier. I have even...

Hey folks, I will be brewing my first lager this Sunday. My Keezer is slowly making its way down to about 54(F) and will be ready to pull double duty (cold crashing my fully fermented mead, and keeping my lager to 56(F) or so). From what I have read, the process is nearly identical to an Ale...

Hey folks, I have brewed a ton of batches using my current schedule and things have (generally) turned out very well in the end with some very drinkable and delicious beer. As we all know, homebrewing is art that one never masters. As such, I am asking for feedback on my fermentation schedule...

Well, a while ago I posted a question regarding my slow fermentation, it appears that my previously colder temperature was not the problem. For two days now my must has been at or around 70F. The must has been quite carbonated every day I check, so everyday I've been giving it a good stir to...

Hey folks. I've been home brewing beer for quite some time now, SWMBO is a big fan of sweet mead so I decided to dabble in making a batch. I followed a simple recipe that called for 24lbs of honey to 6 gallons of water (yes she likes the mead REAL sweet). So here are the steps I followed: 1...

I am! Grilled some burgers, shared some home brew, and watched the kids go nuts in the backyard. Things have calmed, I am three home brews deep and ready to roll. This batch is a Weiss, haven't found a name for it yet but it will be my first. I'm also testing out some new equipment. I've...

Beers, that is... How many beers make it to the full aging duration you set for in your recipe? Perhaps it is because I am still a fairly green brewer with only a baker's dozen AG brews under my belt and a handful of extract brews, but it seems that after about a week after bottling, I cant help...

This began fermenting. My first brew after a long Leave of Absence produced everything I expected it would be. The addition of maple syrup at the last five minutes of my boil didn't produce any noticeable sweetness. There is, however, a very subtle maple "hint" to the aftertaste, making this a...

Today is brewday yet again. I bottled up my Coldsnap Maple Ale, cleaned up, and i'm about to mash-in a milestone ale. I call it a milestone because this brew includes a lot of firsts for me. This is my first time crushing my own grain, my first time making a yeast starter (Trappist High...

I just whipped up a brown ale with an OG of 1.072. It's a 5 gallon batch and I used a single 11g package of dry Danstar Nottingham yeast. I measured my gravity after only two days and read 1.014. I am concerned that my fermentation was too quick and my yeast could have been too "stressed" and...

For those who haven't read my coming back intro post; I have returned to HBT with a premium membership. After a few life events that prevented extra hobbies, things are back on track and homebrewing now in full swing. Sure I had to get all new equipment, but life happens right? Aside from all...

Ok, my first AG batch turned out to be 1.075 for the OG. I have not noticed any airlock activity the entire time in the fermenter (5 days so far). Of course, I didn't even keep an eye on it for the first 24 hours. Due to this lack of airlock activity, I decided to take a small sample to take a...

As requested, here are the details of my AG brew: Ingredients: 12 lbs. American 2-Row Pale Malt 1 lbs. German Vienna Malt 1 oz. Chinook Hops (14.4% @ 30 Mins) 3/4 tsp. Irish Moss @ 15 mins 1 pkg. Danstar Nottingham Dry Yeast (I made a starter for this) What I did: 1. Dumped some...