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And my roommate is drinking the apricot mead that’s finally drinkable!

Pumpkin beer! I wasn’t patient enough to wait until Halloween to check it.

This is the rye stout I posted about a few weeks back. The process was not particularly organized, but happily, it turned out okay!

Yikes, I think I created some unnecessary confusion. The predicted FG was 1.013. I said I was hoping for 1.015 because the yeast seemed to be slowing down. Sorry!

Between 70F and 74F. Ambient temp in the kitchen. A little high, but below the 77F the packet says it can tolerate.

I’m hoping for something around 1.015.

Hi everyone, I started my first all-grain batch two days ago. I scaled down an oatmeal stout I found on here (I don’t remember who posted it, so please take the credit if it was you!) and it was off to the races! I was shooting for one gallon of wort after the boil, planning to keep some of it...

4 gal apricot melomel = 214 gal