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Well this is my first batch and I had no idea how it would all come out. Six weeks later I am drinking my first-ever batch of beer and it is a delicious early summer kolsch. It is absolutely phenomenal. I love the recipe I got from Farmboy Brewing Supply here in Houston Texas. Marvelous recipe...

Sorry... what is JOAM?

So my 1st batch of Mead has been fermenting for about 5 days... still running like a train. When do I transfer away from all the fruit I put in it? I had raisins cinnamon orange slices and cloves. Do I need to transfer into another fermentor and remove that fruit? Or should it risk it and...

You are correct... my must total was 3 gals. Came right up to the top. Thankfully didn't need a blow off line. This is pretty mild. Will I need to transfer after 2 weeks to isolate from the rains and cinnamon and oranges? Then let sit for 4.5 months? Suggestions? I'm open.

Put 10lbs of honey into 3 gals of water. Mixed all the fruit and spices with my beer stirrer and a drill. (Works wonders) then pitched Red Star Champagne yeast. It's on fire right now with a bubble every 2 secs

Ok thanks...3 gals water with 2x5lb cartons of Kirkland Signature honey. Added 2 large navel oranges sliced up, 3 cloves, 75 raisins and 3 cinnamon sticks.

Never took an OG reading before pitching the yeast in my first ever mead last night. Would really like to know wtf I'll have at the end. Any suggestions? It started fermenting within hours of me pitching in champagne yeast yesterday

First mead. Orange clove and cinnamon. Champagne yeast. 5 months from now we'll see

Make you for the input. I drink all kinds of beer. Not one beer turns me off so every single style of beer I enjoy to one extent or another. That being said I do want to taste my 1st batch pretty soon so I was only going to age the kolsch for 2 weeks and then refrigerate it for another week. So...

Greetings friends...first batch of Kolsch is bottle conditioning for 2 weeks and the numbers came out spot on. What should I do next? I have two other helpers so we knocked out our first 5 gal batch in 3:38 and that included clean up. Any suggestions? We thought an IPA? British Ale? Mead...

Tested final gravity at 1.011 that puts my ABV at 5.26%. I tasted it without carbonation and it was great with a slight slight hop finish and a little bit of a sweet edge to it. I consider this an incredible 1st time success and super excited about the aging process before I chill it in 3 weeks...

Cool. Looking forward to 3 weeks from now. Cannot wait. Now on to the next batch... when the new burner arrives and my brew buddy gets his **** together and comes over here with our new 50ft copper chiller

Good morning fellow brewers. This is my very 1st batch. I have pulled it out of its dark dungeon after 3 weeks and am ready to bottle it for another 2 weeks. Based on the color I'm curious. It smells delicious on top of the bubbler though. Guess because this is home brewing and we are not...

Cool... one week since brew day and it's still bubbling. One bubble every 73 seconds. Temp varies between 64 and 68 with the frozen water bottle method

I appreciate all the input. I am sticking with my original plan and will be waiting for 3 weeks even though the head has crashed and it seems the fermentation has all but stopped. There is a very thin layer of fermentation left in the top of the carboy and it is only Thursday. Everybody has told...

So what is the best way to chill your beer during fermentation if I want to continue to do colder temp fermentation beers? I have heard and read that there are several wine fridges that work out really well for this. I have been searching all over Houston and I cannot find any that are used. Is...

This is what I love about this forum. All of this knowledge accumulated over years and years of brewing. I do not plan to move that beer at all for another 2 and a 1/2 weeks. Figure 3 weeks for a Kolsch should be good right? I can maintain temps under 70f no problem under my stairway. Then...

It's funny but I don't qualify for a stimulus check.

Wednesday morning and the activity has died down in the carboy. Should I be concerned? It was nice and active for a couple of days but has relented. There is still foam on top. Is that a normal schedule for fermentation?

It's now furious with great looking green chunks in it. Very pleased