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From a time and money standpoint, it seems like BMC would do better to mass produce ales instead of lagers. They would ferment for a shorter amount of time at a higher temperature. Anyone know the reasoning behind BMC's strategy to primarily brew lagers?

Unfortunately I think this batch got infected. I accidentally killed my yeast by throwing it in boiling water. Then it sat for 2 days, an open invitation for bacteria to come and play. The end result was 8.3% abv of sour, sour, sour liquid. Gonna try an easier brew next and try to master the...

My last batch, a strong red ale, had a ridiculously sour flavor that made it completely undrinkable. So I guess that means it got infected. When I brewed it, I made the bonehead mistake of sprinkling my yeast into boiling water. Pretty sure that killed it. Not realizing it, I popped...

Yes. Pre-fermentation it was extremely sweet but had a good flavor. Post-fermentation it had a little sour taste and was pretty alcohol-ish. I'm hoping that will go away with time.

Not sue yet. Bottled the first batch 1 week ago. Currently in the agonizing waiting part.

Just made another one. My current batch required a blowoff. Since I wanted to keep it cool (it was pretty warm, in the mid 80s), I was letting my carboy sit in an ice bath. Once it started bubbling through my airlock, I attached the blowoff hose and just let it drain into my ice chest...

Similar to OldManHouston, for some reason, I decided I needed to boil my yeast before pitching it.

If I remember correctly, a Munton's kit will tell you to use corn sugar along with the extract. Did you replace the recommended corn sugar with the DME? Or did you do corn sugar + DME?

That makes sense. I used Safale 05 for my latest batch. I suppose it will be better.

Good advice. It being a dark brown already, it's kind of hard to tell if it is clear or not. I will put it up to a light and see. I have some that's been in the fridge about 10 days that will make for a good test case. As for the yeast on the bottom, there isn't a whole lot. Not as much as I...

Yup. Pouring slow and fast, tastes the same either way. I'll put some the beer fridge outside, forget about it for a while, and see what happens in a few weeks.

Forgot to take an OG. FG was 1.020, which is higher than expected. Was supposed to be something like 1.010 according to the can. I never got a hot break with it like I did with my 2nd batch that is fermenting. Maybe that has something to do with it. It boiled...somewhat, but never the...

So about 2 months ago I did my first batch. It was a canned Munton's Brown Ale kit that came with my equipment for free. Nothing really went wrong during the brewing process other than forgetting to take an OG reading. I may not have cooled my wort long enough before adding yeast. It's...

I did the same thing the other day. Was testing my OG, took a sample of my Irish Red without mixing it. It was a pale brown mustardy color, with a SG of something like 1.015. Thought about it for a second, then stirred like mad for about 5 straight minutes. Took another sample, and boom! A...

I had a similar situation Friday night. Stock pot held about 3.25 gallons. I split 10 lbs of Pale Extract, doing the last 5 lbs at 45 minutes in. Finished off with extra water. My OG came in at 1.080 instead of the expected 1.073.

Brewed this Friday night. OG at 78 degrees was 1.080. Looked great, tasted great. Lesson learned...if you are hydrating your yeast, make sure to let the boiled water cool down before throwing your yeast in.

Amount Item 5.00 lb Pale Liquid Extract (8.0 SRM) 5.00 lb Pale Liquid Extract [Add to boil last 15 min] 0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) 0.50 lb Munich Malt (9.0 SRM) 0.13 lb Chocolate Malt (450.0 SRM) 1.00 oz Pearle [9.30 %] (60 min) 0.50 oz Northern...

Modelled after the Jeremiah's Irish Red at BJ's Brewhouse. Bullfrog Red Ale Amount Item 5.00 lb Pale Liquid Extract 5.00 lb Pale Liquid Extract [Add to boil 15 min] 0.50 lb Crystal Malt - 60L (60.0 SRM) 0.50 lb Munich Malt (9.0 SRM) 0.13 lb Chocolate Malt (450.0 SRM) 1.00 oz...

That's one I had not considered. I have the 5 gallon carboy just sitting there. I suppose I could give that a try.

Did my first brew, a canned Munton's Nut Brown Ale kit. No real issues with the boil, added 2 gallons of cold water to carboy, topped with cooled wort (around 85 degrees before adding to carboy), added yeast to hot water like instructions said. The only thing that went wrong was that I forgot to...