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Nottingham seems to be what everyone has lying around. I just mixed up my second batch of this using some Notty. Last time I neglected to add yeast nutrient, aerate properly and I did not have the ability to control fermentation temp. This time I add the nutrient and aerated and I'm fermenting...

I have 20 gallons in kegs and 10 in carboys. Looks like I need to throw a party. I'm trying to brew a beer from each BJCP category this year but I can't drink the beer fast enough on my own.

Forgot to dump the starsan out of the keg before racking to it. I had about a half gallon of starsan in there and I didn't realize it until I was almost done racking.

I made Graham's English Cider. I got the recipe from this forum. Its very easy and very good.

I <3 Zombies!

I read on brew365.com that US-05 was presumably the same strain as 1056. Can anyone speak to that?

I did my first BIAB last weekend. I increased my base malt by one pound to counter efficiency losses. I ended up 3 points higher than anticipated. I'll keep adding 1 pound for a few more brews but if I keep ending up high I'll drop down to +1/2 lb. Or maybe I should just ask for a finer crush...

I've done a lot worse and still had enough enzymes to get full conversion.

I'm wondering why I should bother whirlpooling to seperate trub in the boil. Won't it all just fall out in primary?

I leave some star-san in my glass carboy. I've been afraid to do it with the buckets and kegs. I do not re-sanitize. I just slosh it around a bit before I use it.

I didn't have anyone to sew mine so I just put 2 yards of fabric in the pot and used a wire to keep it from falling in. It worked out fine. I only set it on fire once.

8 weeks? Why so long?

Skip the secondary. Rouse those yeasty beasties and let them clean up their mess.

This is a long thread! I'm brewing something. I have ingredients for 5 different recipes. One will be converted into a bucket full of beautiful bubbling wort. Traditional Bock Robust Porter Hop Head Double IPA Fat Tire Clone Drop Top Clone I'm leaning towards the porter.

My first 5 gallon batch was an AHS Texas Red. It had some wierd off flavor that I attribute to high fermentation temp and as I have since learned, I just don't like Reds.

I drink coffee at work cause they won't let me drink beer. Bastards...

Abita Strawberry Harvest is infinitely worse than SA Cherry Wheat. SA Double Bock sat in the fridge for several months before my brother (who will drink anything) put it out of its misery. Also, while not terrible I have been very disappointed in SA Octoberfest on tap. Its good in the bottle...

Did I mention that I like beer? I think its good! Think I'll brew some more this weekend. I just floated a keg.

Ain't no shame in my game, ain't no rice in my beer.

What if I provide the beer and they bring steaks? Also, at least in my area, this is about as illegal as going 5mph over the limit so I'm only in this discussion cause I'm bored at work. I hope I'm not coming across as a jerk.