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Do it - it will ease the urge. Just do one. And buy a sixer of good brew for the rest of the night

Well, aside from a sticky floor, I would not call your brew day a disaster at all - congrats on your first all grain. I say leave it in there - the CO2 will blanket it nicely, you shouldn't have any problems.

In this situation, when bottling, would a full yeast pack be needed? Does it need to be the same type of yeast as used originally? Would a starter be needed? I am interesting in doing something like this myself, except for a barleywine.

Hello everyone I made my first batch of Apfelwein a while ago, and it has been fermenting in my closet. Today I was prepping to bottle it, however, when I reached for my carboy I realized I had mistakenly placed a drilled bung on the carboy instead of a solid one- stupid noob mistake. The...

If you can monitor the first few days of fermentation, I would say just go ahead and brew - just to keep an eye for blow-offs and what not. And certainly make a starter, you can probably still salvage the little guys.

If you are ever in NC or surrounding states, Highlander Brewing Co makes a delicious Amber - it is their Gaelic Ale. Just tried it earlier this week, really peaked my interest in ambers. Their Oatmeal Stout is very good as well.

Austin and NB are the best in my opinion - tried both stores, both for kits and supplies/equipment. Once you get a little more experience and start making your own recipes, Brewmasters Warehouse would complete the holy trifecta of online homebrew goodness.

First I would suggest unplugging the fridge or taking the fermenter out of there - it sounds like you garage is cold enough without any additional help. If this doesn't do it, you can try buying one of those Brew Belts - http://www.northernbrewer.com/default/brew-belt.html That is one of...

I use photoshop, though the style of most of my labels is pixel image-based. Whenever I need something with vectors, illustrator is definitely the way to go.

Share enough to entice them to give you money for a batch, but don't let them take it all! At least stow away a sixer and taste it in a few months.

I say move it to a secondary, and dry hop it - at this point the hops can only mellow out.

I did a similar batch - https://www.homebrewtalk.com/f37/extract-smash-ipa-146544/ People suggested calling it SMeSH or eSMaSH. Been lazy about bottling it, but will know soon enough how it turned out.

Just did the test myself, both on 5g. Seems like BeerCalculus is more accurate, but I don't have any software to compare it to. Anyone here with Beer Tools or similar care to make a comparison? I'm interested in this myself, as I use BeerCalculus extensively.

When SWMBO asks you to bring "that pumpkin ale you brewed" to thanksgiving, so that all her family will like you. (Happened to me this thanksgiving - thanks yuri!)

Well, heres to hoping it will turn out alright. Just got all my ingredients from BMW - taking advantage that they ship within GA now, hope to get everything soon. Thanks everyone for your help! Ill let you know in a few months how it turns out. . .

Is it really just that simple? Also, would my recipe as is be severely flawed, or is it something that looks kinda tasty to you guys?

Ok, added some more Crystal and a little bit of Munich, which, as I understand, will add a little more sweetness. EDIT - threw in some Honey Malt, still within style. Hows it looking so far?

Just added the Crystal 120. This puts me right on the upper border of the style. Should I maybe lower the 2row in favor of more Crystal? Also, Ill try and do a 90minute boil - will this be enough to get what I am looking for? Thanks for everyone's help and speedy replies!

Just changed the original recipe, let me know what you guys think.

Thats what I intended, but perhaps I should replace the peated malt with some crystal? Ive never brewed with peated malt, so not sure if its something I actually want in there.