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Username is Reverendfrag

Got a water bath going on my new brew, and with a fan pointed at the bath and no ice it holds a temperature of about 71 degrees. This seems much more ideal. Thanks guys!

Oh, yeah, I forgot about those! A garlic/sage stout might be just the thing for bratwurst.

Is it good to cook with?

I used Danstar Nottingham for my first batch, last week, and my valve started bubbling within a couple hours of pitching. I started the yeast as per the instructions on the pack.

Excuse me, on further research I find that capsaicin is soluble in alcohol, hence the cooling effect of a cold beer. You could, in fact, make a spicy beer. Apparently I'd been misinformed. So, you get the smoked chile beers, which sound awesome. What else? As to the uses for beer in...

So we all know cooking wine: wine that is not intended to be drunk, only cooked with. What about cooking beer? I'm speaking of a beer flavored in such a way that you would never, ever want to drink it, but would be perfectly acceptable for use as a marinade. For example, a garlic/rosemary...

Do you take the hydrometer reading for the final gravity just before bottling, or do you let the beer carbonate, crack open a bottle and measure that?

Sampled the beer while moving it into the secondary tonight, and it tasted just fine, so apparently the temperature didn't screw anything up. I also washed some yeast for later use. This is a great forum, very informative. Next batch (a milk stout that I'll be mixing up this weekend) gets the...

Well, 78 is the high end of the temperature. At night it gets significantly cooler in there. I guess I'll just have to wait and see. The next batch is definitely getting the water bath treatment. ;)

I'm brewing my first batch of beer right now (5 gallons of pale ale). I live in Atlanta in an apartment with poor air conditioning. The air temperature in the closet I've been keeping my fermenter in gets up to around 78 in mid-afternoon. I understand that this is a few degrees higher than...

Hi there! I'm Andy from Atlanta, and I've got my first batch of beer in primary fermentation right now, just a-bubbling away. It's an American ale, fairly amber in color, with 2 oz. of Cascade hops in it. The wort smells fantastic, and I can't wait to taste the final product. I can't...