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Yeah it was 1056. I made a starter and it's all looking good.

Beer ingredients delivered today, the wyeast package was puffed up and the activator pack seems to be already broken. Assume the yeast is still good to go? Or since im gonna do a starter would it even matter?

Anyone knowledgeable in florida homebrew law or know where I can find some answers? The only things I've been able to find are that I can't sell, or give away to someone else to sell and the number of gallons I can make in a year. I met a dude who really likes my beer and wants to serve some...

Crushed grains: 1/2 pound flaked corn 1/2 pound 2 row 1/2 pound crystal 10L 1/4 pound carapils Malt: 7 pounds extra pale extract 1 pound lactose Hops: 1 ounce summer 60 1/2 ounce Amarillo 15 (also added .75 ounce sweet orange peel) 1/2 ounce Amarillo 5 added 1 ounce vanilla...

These did not blow up and in fact taste fantastic. also, not overly carbonated. good stuff.

I'm originally from Chippewa Falls, and I don't understand how people drink this stuff.

I find that label funny, and would buy that if I saw it anywhere.

I assume so. There were visible signs of fermentation after 6 hours. And fermentation was very intense.

OG 1.062 16 days in primary 4 oz priming sugar 1 oz vanilla extract powder

I made the Austin homebrew Orange Creamsicle Ale (extract). I added extra orange peel, and did a boil of about 4 gallons. and I just looked at the site and I can't even find it on there now. Anyway, it stopped at 1.020.( I read that this can happen with extract. also I have made like 12...

I recently made their honey lemongrass ginger ale and will be bottling this week. I added more ginger than the recipie called for.

I, like, made this flow chart and it proves that since god made man and man made the transformers, that the transformers are like a gift from god!

I think that may have been it. I will put some tinfoil over for the next time. Thanks.

Stir plate

Nice. Thanks.

Title says it all, there is sale on plastic carboys and I was wonder what the max time a beer could sit in it without adverse effect.

I just got a 7.0 cubic foot freezer so I can brew again. (for reference, I used to ferment inside of a wine chiller, but I think it burned out) anyway, today I checked on them and I saw some water had accumulated on the stopper, this was the best picture I could get. so, where did this water...

Brewed twice this past week, first one showed signs of fermentation about 18 hours in and the next showed signs 12 hours in.

Hey everybody, Getting back into brewing again. Just moved to pembroke pines from a little bit north. anybody from around here? Trade beers, advice. anyway, currently fermenting a brown ale and an amber honey. sup.

margate here. about 25 gallons of beer and 10 gallons of cider, so still new to the whole thing but having lots of fun