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I am brewing a dry stout today and my LHBS store doesn't carry flaked barley. Thinking that it's okay to use minute rice in the occasional light recipe, here's what I did. I bought a pound of pot barley from the grocery store for 79 cents. I then cooked it up on the stove. A pound of barley...

But I just finished primary fermentation on my first lager.:drunk: You see, we have this tiny storage room vented to the outside that during the winter settles in around 54 F. So in went the fermenting larger and the door was shut! I knew about the sulfur smell. But I was really surprised by...

Embarrassing to admit but I've been lurking these forums for almost a year now learning probably most about what I know about brewing from you guys... Edwort, FlyGuy, David_42, Yuri_Rage, Bobby_M.... gosh the list just goes on and on... These days I still lurk around to figure out the best...