I just wanted to thank the regular posters in this forum. Yooper and Revvy immediately come to mind. Sadly I can't think of the names of any of the others who've put out helpful information, for that I apologise, but thank you none the less.
I'm a newbie brewer that thanks to you all am well on my way to producing some good initial brews. Revvy's patience thread was invaluable in getting me in the right mind set to not disappoint myself by rushing into drinking my brews green.
My first brew Midwest's Noble Trappist Ale kit spent 3 weeks in primary and just started it's 4 week secondary. It will get at least 3 weeks bottle conditioning before I try it. With out your help I'd be sitting on 50ish bottles of Belgian Ale that didn't have the chance to be as good as it will be.
Thanks to Yooper my SWMBO is suddenly supportive of my new hobby. Thanks to a 1 gallon test batch of hard raspberry lemonade bubbling away on the kitchen counter.
All the discussions of sanitation, secondary fermentation, full boil vs partial, recipe modification, and friggin keezers :rockin: has helped me to avoid a lot of mistakes and will definitely cause me some heart ache down the road. Friggin Keezers...must have one...*twitch*.
I'm hopeful the concept of hard lemonade on tap might get me some leverage there.
Thanks everyone and keep shareing...well except for the keezer porn. Yer killin me.
I'm a newbie brewer that thanks to you all am well on my way to producing some good initial brews. Revvy's patience thread was invaluable in getting me in the right mind set to not disappoint myself by rushing into drinking my brews green.
My first brew Midwest's Noble Trappist Ale kit spent 3 weeks in primary and just started it's 4 week secondary. It will get at least 3 weeks bottle conditioning before I try it. With out your help I'd be sitting on 50ish bottles of Belgian Ale that didn't have the chance to be as good as it will be.
Thanks to Yooper my SWMBO is suddenly supportive of my new hobby. Thanks to a 1 gallon test batch of hard raspberry lemonade bubbling away on the kitchen counter.
All the discussions of sanitation, secondary fermentation, full boil vs partial, recipe modification, and friggin keezers :rockin: has helped me to avoid a lot of mistakes and will definitely cause me some heart ache down the road. Friggin Keezers...must have one...*twitch*.
I'm hopeful the concept of hard lemonade on tap might get me some leverage there.
Thanks everyone and keep shareing...well except for the keezer porn. Yer killin me.
