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The waiting is the hardest part!

Oops. That's 80L crystal malt and victory malt respectively.

Thanks for the responses. My inexperience showed through when I stopped seeing action. Ill leave it alone for now. The recipe was taken from the Internet, then altered. (I held the handle open too long, and got WAY more crystal malted barley than I meant to put in the bag. So, this is a punted...

I thought about that. I failed to take an initial gravity reading, however. I could repeat the exact recipe, and take a gravity reading on the second batch. I would assume it would be real close to what the first batch would have been.

This, my forth batch, seems to be done fermenting already. Unlike previous posts where I worried when it would happen. This brew got bubbling like gangbusters. In just a few hours after pitching the yeast for this brown ale, a froth had built up it was extremely active for about 14-16 hours. Now...

...your wife and daughter come home and say, "Why does the kitchen smell like roasted malt?"

Don't be scared. Relax. And when it's done, have a "home brew"!

I'm a novice brewer, and my wife got a pretty cool book for me called The Brewer's Companion by Randy Mosher. 1995 I really like it. Not sure if it's still in print. Mine is a thrift store find.

I have to ask what the vodka is for.

Hi JBZSTL I'm working on mt second batch, though my first batch did the same thing and turned out really well, (according to my snobby beer friend). I had no action in the airlock for three or so days, then a day or two of bubbles. I bottled after six days and let set four a week before...

I was going to start a thread asking about fermentation signs, and low-and-behold the first thing I read supplied my answer. Just like my first batch a few months ago, this batch is slow to produce fermentation bubbles. It's been about 48 hours so far. The only problem is I leave for a short...

I had trouble with my second batch of "kit" beer. I brought the steeping temperature for the wort well past the recommended 170 degree for this red ale. Also, I wasn't able to cool it down quickly to the recommended 64 to 72 degree before adding the yeast (it was still at about 100 degrees...