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You weren't the guy who brought his homebrew hefeweizen a few weeks ago were you? My wife loved it which convinced me to try one. And I should have mentioned I'm a brewer and a dawg myself. We hope to make it by the Lincoln tomorrow for their St. Patrick's day fun.

I'm a newbie, and Andrew has been a big help. Brewed two Brewer's Best kits, and Operation Homebrew's Oatmeal Stout. Last weekend he helped me piece together my own basic hefeweizen recipe. Surprised to see so many locals posting. Maybe I'll run into some of you there. Have any of you been...

Decided to play it safe, since at the very least I had under-pitched. Stopped the LHBS and picked up a packet of Saflager S-23 and repitched. Hopefully that will move things along.

Thanks. I understand the slower start, and that I am likely just being a worry wort (ha!). The Brewferm lager yeast actually says 50-59 degrees, but also claims it can be brewed as an ale, at 64-72 degrees. My basement is in the high 50s, and I decided to take a shot at this bock while I had...

Newbie here, this is my third batch and first lager. I think I know the answer, but am looking for some hand-holding and reassurance. Brewed a Brewer's Best European Bock recipe on 2/22, so we are coming up on 72 hours with no visible signs of fermentation. From reading here and elsewhere it...

Had the same thing happen on my first batch in early January. Beer turned out fine, used the plastic bag trick and got stopper out easily. No worries.

Just had my first blow off last night too. Must be something in the air. This is my second batch, an oatmeal stout. I also credit the advice I have seen on this board with making me feel prepared and calm.