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Well?

This is the best thing on the Internet right now. Hats off to you guys. BTW, I'm a sitter and IDGAF!

Bump. I'm actually bottling the Lemon Coriander Weiss kit from Midwest (AG). I didn't do the lemon zest thing.....I'm going with the Kool-Aid option. I'll let you all know how it turns out. Hopefully good....it's for my wife, but of course I'll drink a few. More of a stout/porter/IPA kinda guy.

Brewed the AG version on pg 1 on Monday. Threw in a lb of lactose, too. Planning on tossing in 2 or 3 vanilla beans and 4 oz cacao nibs as well. At bottling time, may throw in just a smidge of cold extracted coffee. This brew is gonna be AWESOME. Oh, also used White Labs WL002 (two vials)...

Sweet! That's kinda what I was thinking. I would go for the temp controlled fridge, but all my funds are going to a "luxury" cruise wedding. I could do an aquarium heater, though.

'Sup fellow brewers. I'm here in southern AZ. I have run out of places for my primaries inside my house where I can normally maintain pretty decent temps. I have some space in my "garage'. I say it that way because it's really just a room in my carport. Anyway, the outside temps range...

Because I'm so awesome, I'm going to resurrect this thread. I'm sorry. Well, not so much. Anyway.....I'm going to be brewing an AG Chocolate Milk Stout from Northern Brewer. I am going to add some vanilla beans to the primary after a few weeks along with the nibs. I know everyone says to...

Hey guys. I'm really sorry for bringing up such an old thread. Believe me, I did search....anyway....I brewed a Vanilla Porter a bit ago. For about the first two weeks, I kept the temps between 60-64 degrees. After that, it got REALLY cold during night time (about 30ish) and was usually in...

Figured I'd chime in here...it's been a while. I bottled my Belgian about a week ago. I've gotta say, if you haven't checked out Revvy's bottling thread, GO NOW! Not a single drop was wasted. Also, the FG came in at 1.010. That's like, really good, right? The sample tasted pretty darn...

Hey Jim! Good to see a fellow Sierra...Vistan? Yeah still brewing. I'm hooked. I'm starting to think about AG, but not quite ready to take the plunge. I get most of my stuff from Austin Homebrew. There is a LHBS nearby in Bisbee. It's called A Pint Or Two. It's a nice store and they've...

Hello! Not really an update, but I need to post this so I'll remember it later. Brewed another IPA yesterday. Hop Bomb 2.0 from AHS. Man, those guys are awesome. OG came in at 1.080. I really need to get a brew log.

Microbus, you sir, are awesome. Thanks for replying so fast. Blow off is installed and krauesen started coming through almost immediately. It's sitting at about 72ish right now. I don't really expect it to get much higher, even in AZ.

Soooo, I've got insane crazy fermentation. In fact, it's coming up the airlock! Any suggestions? Can I even do a blow off tube with a bucket? Is it fine to leave it alone? It's got Starsan in it. Any help is appreciated.

Why, thank you for the input, sir! When you say you'd let it rise after fermentation starts, you mean like....a day or two?

Oh yeah, I should note that the temps are low to mid 60's. Is this too low for 1388 or Belgian Strong's in general?

Hello again, everyone! Just brewed my second batch last night, and I'm already pretty pumped with all the changes made from my first batch. (Oh, I've also got Ed Wort's Apfelwein in a carboy....not sure if that counts as "brewing", though...:D) If anyone checked out my first brew, you...

I'm about to brew a kit that has only 1 lb of DME and I think 9 lbs of LME. So you're saying it's totally okay to put all the LME in at final flameout? That's what I was planning on doing but I just wanna make sure. Oh, it's also gonna be a full volume boil. I'm trying to go for a nice...

I'm totally bringing an old thread back from the dead....but what about painted on labels?

Also, BGBC, that chart is very informative. Thank you very much for that.

I just wanna say how awesome everyone is here. Such a friendly and helpful lot! I'm drinking another right now (yes it IS 9 am but I'm working the night shift so it's basically my bedtime anyway). Either I'm getting used to it, or the tart flavor isn't in this one. BGBC, it was Wyeast...