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I never thought about brewing something like a saison. I'll try that recipe. I haven't felt like I've gotten off flavors, but I don't want to risk a bad batch.

I live in the Phoenix area an obviously our summers make fermenting a bit tough. I am still a newbie. Only 3 batches under my belt. The coolest place in my home seems to be my sons closet. My fermenting temp in there is ranging from 76-78. From what I read it's a bit high. What sorts of...

I actually scored all these Two Tome classics about 20 years ago at a goodwill. Back when you could find something decent at a second hand store.

My Father's Day gift. 20 years later and this album still sounds amazing!

I don't quite get a spunky aroma. I'm not upset at all with the taste. I'm amazed at the fact that I brewed something that I can enjoy after a long day at work. I'm definitely not discouraged. I think it's f$&@ing amazing that I made beer. Even before this first batch had been ready I already...

The primary was a bucket and secondary was a carboy. It was in a dark closet. The carboy was wrapped in a sweater. There was no light penetrating and I bottled to brown bottles. It's drinkable and definitely won't go to waste. I'm hoping my IPA doesn't have the same problem. Maybe it's a bit green?

I'd like to hear others opinion on this as well.

It fermented between 68-70 degrees. Maybe I'm being overly critical and my taste buds are messing with me. Maybe it is Sierra Nevada I'm tasting. I just know it tasted very familiar.

15 minutes before the end of the boil. The recipe called for 1 oz and the other 1 oz for dry hopping. Honestly, it's not as hoppy as expected.

I'm not at all discouraged. It's an amazing thing to know I can brew my own beer. I already have my next batch in the secondary. It's a Stone IPA clone. I will be legging this one.

So I have successfully brewed and bottled my first batch. I went with an American pale ale. Everything seemed to how it was supposed to. 7 days in the primary, 14 in the secondary and 3 weeks in the bottles. My final gravity was dead on. I tried my first bottle sand it was a dead on Heineken...

I paid around 300 for my setup. One filled co2 tank, two used corny kegs, regulator and all hoses.

We just moved from Gilbert. Saving some money being in queen creek.

The olive mill is right down the street from us. Still haven't been there yet.

The search function has definitely been a huge help.

So my first brew is bottled and sitting in my closet. My final gravity was right on point. I drank a glass and holy hell, it actually tasted like beer. To say I'm hooked on brewing is an understatement. I sold the majority of my record collection and was able to pick up a double corny keg setup...

So last night I made the move to the secondary. My hydrometer reading was at 1.04, just .01 short of the final gravity. I worried for nothing. The yeast did its job. 7 more days and ill be bottling. Time to get some labels made,

Thanks for the tips. I'm keeping my eye out for a cheap fridge.

I've heard the same about ro water. Everyone seems to have their own opinion regarding water, and it was the most confusing part of my first batch. Am I right in assuming that for the initial boil tap water would be fine, since anything harmful would get boiled off?

A question to the home brewers in the Phoenix area. Where is your preferred place to conduct fermenting. With the 100 plus temps around the corner, what's your ideal place?