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His favorite beer is Busch, so why place any value on his opinion on beer? It'd be like a gourmet chef getting offended when someone spits out his signature dish, when that person's favorite food is Pizza Hut.

After a long six months of no brewing (general laziness won me over for a while, plus my last batch got moldy and never got better :() I am going to attempt to make this! The picture on the first page sold me, plus I recently enjoyed the seasonal Honeymoon beer that they put out for the summer...

Hi guys, I am starting to brew heavily now. My buddy came back after a month of work and he thinks the brewing idea is really cool so I've convinced him to join me in brewing. He bought a fermenter and yesterday we spent about 6-7 hours brewing (and drinking a lot!) The beer I made was...

So, I brewed my third batch with the help of a friend on Friday. I found a recipe and then tweaked it a ton to fit my ingredients. It is a stout containing: -5/3 c roasted barley -10 oz brown sugar -1.5 oz Mt. Hood (bittering) -1.25 oz Northern Brewer (flavor) -.5 oz Mt. Hood (aroma) -8 lbs...

I ended up keeping the Northern Brewer for flavoring and used most of the hood for bittering, with the rest as aroma. I messed around with the recipe quite a bit. It seems like it's got the potential to be really potent - my OG was 1.080 (and that was after I put on 3 gallons of top-off water...

Hi everyone; I bottled my second batch yesterday; an oatmeal stout. Unfortunately, it tastes pretty much the same as the pale ale I made (at least when they were both flat). Now I am going to make another stout (of the non-oatmeal variety) and I just took a look at the hops I have. I have a...

So it's been a week. Two weeks for carbonation is the recommended minimum but apparently a lot of people like to sneak a bottle early. I woke up this morning and tossed one in my fridge; when my buddy got back I decided it was time to try it out. I cracked it open to hear the hiss that let me...

This recipe has me steeping one lb of roasted barley along with putting in ~7 lbs of Dark DME. Is this the normal amount for a stout? I guess my last beer I made (the only beer I've made) didn't have much substance in comparison. Just 6 lbs of LME and some hops, no specialty grains involved.

Damn, makes me wish I hadn't spent $60 on the extract :( Oh well, now I know!

I was really excited today to brew two new recipes after the success of my first (well, it's still bottling, but even flat it tasted great, my roommate described it as tasting somewhat like Fat Tire - flattering since they all like Flat Tire) Since I enjoy dark beer, I was going to make a...

I'll have to wait until Tuesday until the brew store opens up again, but I plan on starting two. I never racked to my secondary (from what I had read, it wasn't necessary as well as having the potential to screw up my beer for the sake of clarity) so I had a 5 gallon carboy sitting there doing...

Well, after two weeks, it was time to bottle the beer. For my first beer ever, I just wanted to try it out asap. First thing I did was take off the airlock and smell the liquid to see if it had become anything. Smelled like beer, good... When racking it into the bottling bucket I nearly...

If anyone else is on the West Coast... the heat wave has been nearly unbearable for me. It got up to 103 in Seattle (was 96 in my hometown yesterday!). Well, I can survive, got a nice tan out of it — but my brew... it was up to 77 yesterday (I put it in a cold water bath, but that didn't seem...

Well, I like a little less bitterness than is in your typical pale ale, and the darker color is fine by me. Thanks again for letting me know I'm still doing okay. Now, if only it would become a few degrees colder outside so I wasn't fermenting in a 73 degree basement...

Thanks for putting my fears at ease. My friends keep having me second guess myself because they all keep telling me it's going to taste like @#)$. I think they're just jealous that they didn't come up with the brewing idea themselves!

I was just reading through Palmer's recipe for the Cincinnati Pale Ale I brewed on Saturday morning and realized I was supposed to add half of the malt extract in first, and then the rest near the end of the boil. But I just dumped it all in to start with (~6 lbs LME). He says this could...

I was excited to look at my airlock today, 24 hours later, to notice the periodic bubbling. I guess my yeast is alive and kicking! I'm really excited to see how this is going to turn out. Is there a certain time after which my concoction actually starts to smell like beer? As for my next...

I'm a big fan of scottish ale and barley wine; I'll have to make one of those two next; though from the sound of it; barley wine is a bit complicated. I'll have to get a better thermometer. My friend has one but it goes down only to 80°F and up to about 400°F. Probably not too useful seeing...

Hey guys, So I took the plunge, bought the equipment, tried to build my own wort chiller (and failed), got all of my ingredients for John Palmer's Cincinnati Pale Ale yesterday and for the last two hours have been brewing. My brewing pot is now sitting in a bathtub full of cold water, which...

Ah, so the time factor is the main issue. Makes sense! While everyone's here, I have another question: I am going to be buying my brewing equipment this week so I can start a brew up for the weekend; the kit at my local homebrew supply has a secondary with it, but from the reading I've done; a...