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Fermented for the weeks. This is on the top and hasn't really moved or grown. Going to bottle and wanted to get some other eyes in this before I went through the process.

Alright, been reading and reading and there is so much it almost overwhelming. Looking for a very simple first mead that is on the sweet side. 5 gallon batches are doable. What is the most basic recipe available that someone has been happy with? Process questions; Boil no boil? Yeast...

Brew day this Sunday. I have that recipe all planned out. I also have 1 oz of glacier and 1 oz of Amarillo hops. Wondering if there is a simple dry extract recipe I can throw together and see how it goes. Anyone tried a single malt dry extract with just a couple ozs of hops? Looking for an easy...

Has anyone tried this technique? Looking for a way to stay more engaged with the family until it comes to boil time. Wondering if anyone has tried something close to this to see how it went. Was thinking heating mash water inside in smaller batches on my stove top then moving outside to boil...

Was going to have a brew day, cleaning my plastic fermenter (fermonster) and noticed a couple scuffs on the inside. You can barely feel them with your finger. Does this mean the unit it trash or just needs to be sure its extra clean. If its toast I don't think the plastic units will get much use...

Has anyone tried to flavor stouts when bottling? I mean in the individual bottles. Let me explain. I would like to try a peppermint stout, but not 5 gallons worth. I dont want to do a small batch, because it takes about the same amount of effort and time is limited. I would like to make my 5 gal...

I do not have a local homebrew shop. Was thinking about buying multiple kits from morebeer.com (to get free shipping and to have something on hand) and thought that since they should ship in sealed bags that the crushed grain should last for a bit. Right? Does that sound crazy?

What direction would you provide for rookies going into all grain. Since we tend to dive head first I'm wondering if people have advice for sticking with certain styles while you get your process figured out. Recommended styles?

I live in BFE, getting supplies is a 40 min drive one way. Thinking of buying a mill to help make ingredient management easier. Figure I could store grains (not crushed) longer or order grains online with less sensitivity due timing. Do most homebrewers have a mill at home? Is it one of those...

Wow, I like reading and researching brewing! But what a brew day. I think I ended up with like 2 gallons after 6 hours of work. How does this happen? I have the correct pre boil volume according to beer Smith. Super slurry from all the hops but that's ok, just disappointed in the yield. Gravity...

So when doing an all grain batch and you're taking a pre boil gravity reading how many points can you be off before you start to see a drastic change from what you're going for? I'm making a beer that's supposed to be 9% alcohol but I could go a little bit lower without being upset but not sure...

According to what I have read, storing beer in a hot gargare (once finished) does not impact the beer. Wanted to see what anyone else had to say based on personal experience. I am about to do it because I simply dont have space to store it cold, but looking forward to brewing again! Dont want...

I feel like I ask this a lot, but does this look normal? Every brew appears to look very different to me. Let me know what you think?

I have a one gallon jug, but would like to use that to rack into as a secondary. Is there a concern with using a 5-7 gallon fermenter for primary? I planned on using one of my normal units for beer making but didn't want there to be an issue with that for a one Gallon recipe.

Does anyone store grain? I live a ways away from my LHBS. Not looking for people with an entire grain barn, just wondering if people save grain somehow for a few months and if so, how do they do it? Maybe a few pounds at a time. Any thoughts?

Looking for opinions on beer Smith. Worth it or do most people calculate on their own or use freeware? I have tried brewgr before. Wasn't sure if there was much of a difference.

Noob question; Is making a saison like a normal ale or do you need to separate equipment like when you make a sour? Just want to be sure I do not taint my gear.

Are there other brewers out in the Dayton, Columbus, or Miami Valley Ohio area? Just looking for local community members and resources. Thanks!

So I made a Belgian dubbel back in October. Let is sit until now and noticed the airlock is empty. Wondering if there is anything special I should look out for? I know fermentation took place prior to the airlock going dry but worried it got ruined since it has been sitting exposed for an...

9 days into fermentation (Belgian dubbel). The kruezen looks more "brainy" than others I have done. Only brewed and handful of batches so far (less than 10) just looking to see what other think of the appearance. Bubbled up in the first 24 hours like normal and got a head about an inch thick...