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I do not reccomend bottling at two weeks. It just doesn't seem like enough time. To be sure, check your gravity! I never bottle anything that hasn't been in primary for at least 4 weeks. The one time I did bottle in a shorter time period I had bottle bombs like you wouldn't believe.

i was thinking something like that, but none of the other recipes called for such a thing. sorry about the quarter thing, I googled it but wasn't sure if it was the same unit of measurement I was finding. sorry!

So I'm sitting reading my copy of "A Cyclopaedia of Six Thousand Practical Receipts, and Collateral Information in the Arts, Manufactures, and Trades, Including Medicine, Pharmacy, and Domestic Economy. (Designed as a Compendious Book of Reference for the Manufacturer, Tradesman, Amateur, and...

well, that is certainly interesting...

So while reading "Beer - Tap Into the Art and Science of Brewing" and came across the following section: "An enormous range of colors is found in beers: there are exceedingly pale strawlike lagers, copper-colored ales, rich brown milds, and the blackest of stouts. This wonderful range is...

So maybe I'd be able to use a Belgian Candi sugar as my invert sugar? If im not mistaken, all this basically does is increase the ABV%, correct? This sounds like a pretty basic extract recipe, I may try it...especially considering that I already have the fuggles and goldings hops.

I have the ability to mash, and I would be able to mash the maize possibly and then add that to the boil maybe. Darn! I just can't fit 5 gallons in my pot. Hmmm....I am going to have to get creative with this one...

So I was reading "Tap Into the Art and Science of Brewing" by Charles Bamforth and ran across a mention of the Brewer Barclay Perkins. I decided to do more research and stumbled upon this recipe for an IPA. Though I typically do 3 gallon AG (I do not have the equipment necessary to do...

I brewed 3 gallons of Irish Red Ale yesterday and wanted to comment on this yeast. I was using an all new set up, new pot, new mash tun, new everything and despite all the things I screwed, this yeast is amazing! What went wrong: -Was shooting for a post-boil volume of 3 gallons, ended up...

I work in Scranton. It's funny how that show incorporates so much of the actual city into the show.

no? I haven't made it out that way yet. ever been to the wilkes-barre scranton area? more importantly, have you ever had lions head beer?

only if you let me hang out there. i'll bring beer? whatdya say?

True. I did want to say it. haha. But if this advice helps you, then you should name your beer after me. Thank you in advance.

Over-fermentation isn't an issue. In fact, if you aren't taking gravity readings letting it sit for a while may be the only way to ensure you don't have bottle bombs. Use the following link to figure out how to prime your brew: http://kotmf.com/tools/prime.php If this advice is helpful then...

fatbastard, thanks! I made so many mistakes along the way that I'd be a jerk not to share them

I will help you go figure out what you need and help you find it locally. I did it so I know I can help you! In fact, I am brewing this weekend so why don't you come and watch? I can show you what it entails so you know what each piece of equipment does and understand the process better.

Okay, when I first started brewing I had a very hard time knowing how much beer was fermenting in my carboy and when I started doing all-grain I had a very difficult time knowing how much wort I had in my kettle before I transferred to my carboy. Why does this matter? Well, if you have no idea...

well I can promise you this, I WILL spend at least one day brew day brewing an old recipe. I will take pictures to chronicle the experience. I live for this stuff.

I am curious to see how many of you guys are from NEPA? Drinking beer is like the only thing to do around these parts so I figure there has to be a decent amount of people homebrewing.

hey spydrpunk, you're only a few miles away from me! i work in scranton! contact me, I can help you out and get you started!