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SO a few weeks ago I brewed a batch of Brandon O's Graff...followed the recipe to the T using Mt. Rainier hops. Today I bottled that batch leaving the yeast cake in the fermenter. Then I brewed up a 2.5 gallon stout wort with 1 lb chocolate malt .5 lbs de-bittered black malt and 5 lbs dark DME...

Oh yeh.... in secondary, I plan to throw in 4 ounces of cacao nibs for about 2 weeks.

So 2 weeks ago, I made a batch of Graff following the recipe exactly using Mount Rainier hops and Nottingham yeast. Well today, I bottled this batch with 8 ounces of amber DME for priming. Now I am brewing a second batch to go on top of the yeast cake from the first. This new batch is 2.5...

EC-1118 is the yeast that most people use for bottle conditioning. It is good to 18% abv.

Yeast was ec-1118 ABV is approximately 12.5%. I let is sit in secondary for a month, but there is still some yeast in the bottles.

I know this has probably been asked and answered ad nauseum, but I am nervous and need to ask. I bottled my first hard cyser a week ago. I just opened one to try it today. I knew it would probably be too early but I still wanted to see. I got a little pfft upon opening, but no bubbles or head in...

So from what I am hearing, I need to try some different styles. That is what I have been trying to do. But buying a 6 pack of something I end up not liking is kind of a waste. I will try and find a place that sells individual bottles or mix and match 6 packs. Thanks for the recommendations and...

SO...I am new to homebrewing. I mostly started with fruit wines meads ciders and grain mashes. I figured I would try my hand at beer. If I am being honest, I never really liked the taste of beer. Now that I know what goes in to making beer, I have figured out that it is the hop bitterness that I...

Bland, Missouri here.

Did you ever find a club?