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This was my first year going to a large homebrew event. Tons of fun, good food, good beer, and good people. They had smoked turkey and ribs on top of tons of other good food. I shared my Jalapeno Cilantro IPA with a few happy new friends. A few standouts I was able to sample was a Banana...

Can a mod please delete this, I posted this is wrong forums and will repost later editing a lot.

I like to do experimental batches a lot and do 1 gallon or 2 gallon batches in my 3 gallon carboy and split bigger batches (4 or 5 gallon) into smaller batches for oak aging or adding fruit or dry hopping portions of batches. I had a mr. beer fermenter when I first start which is no longer...

First off let me introduce myself, I've been a brewing for almost 2 years and did one batch of Mr. Beer, two batches with extract + special grains steep and I immediately wanted to get more control over the beer I made but I am not ready to commit lot of money into an all grain system (welded...

First off let me introduce myself, I've been a brewing for almost 2 years and did one batch of Mr. Beer, two batches with extract + special grains steep and I immediately wanted to get more control over the beer I made but I am not ready to commit lot of money into an all grain system (welded...

This has quickly become a house favorite since my first time brewing this beer. Its not as bitter as a typical IPA but has lots of good hop flavor, it's more of a middle ground between a Rye Pale Ale and a Rye IPA. Grain Bill: Assuming 77% efficiency, adjust pale malt to match your systems...

I recently did a batch of IIPA of my own recipe, it had an OG 1.089 and is now around 1.018 so an abv of about 9.4%. I used a 2 liter starter of US-05 that I had harvest from another batch that I trust to be good. And it seems to have worked just fine and the beer tastes like it should. Like a 3...

This is based on BM's Centennial Blonde recipe which I've made, I used this because of its mild flavors which will allow the apricot to shine through. First thing to do in my variation is to make homemade apricot puree at least a night ahead of time. De-seed total weight of fruit then puree in...

I added 1.5 lbs pureed and frozen apricot as a flameout addition basically with 0 minutes in boil. I also added 2lbs of pureed and frozen, then pureed again apricots. This is what it looks like. I think adding the apricot to near boiling temps may have released pectins? Is this why it's...

Mash: 6 lbs Pale Malt (2 Row) US (2.0 SRM) 12.0 oz Vienna Malt (3.5 SRM) Grain 12.0 oz Cara-Pils/Dextrine (2.0 SRM) 8.0 oz Caramel/Crystal Malt - 30L (30.0 SRM) Boil: 0.35 oz Columbus (Tomahawk) [14.50 %] - Boil 60.0 min 0.50 oz Centennial [8.70 %] - Boil 35.0 min 0.50 oz...

I recently made a partial mash, my second, an American Amber Ale. Basically my est. efficiency was 37% because of my home concocted methods in a 5gallon SS pot using the oven inside and on top to maintain 154 F. The first time I did this I was spot on my OG for a Blonde ale at 1.044, so I kept...

I am making a recipe using some leftover malts and a few Hops I have leftover from other batches. Have been airtight and refrigerated for no more than a month, some only about a week. I have leftover hallertauer and a little cascade leftover. It will be a wheat beer, about 3/5 Wheat Malt and 2/5...

I use a Mr Beer fermenter and don't use a secondary. This is only my second brew and the first time around I followed a very simplistic Mr Beer guide for sugar for this very weak Classic American Light HME. My second time was with a Dry Irish Stout, everything went well and now it's time to...

Hey my real name is Joe, you can call me by that if you want. I started home brewing with a Mr. Beer kit as a gift. A HME kit I made day one but have still yet to crack a bottle on my first beer, it was a Classic American Light which I don't expect much from. It tasted like if vitamin water...