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I typically (as in always, I guess) brew big beers. OG 1.06-1.09 and use Nottingham, so I'm used to amazingly wild ferments. I saw alittle fermentation happen with the Mr Beer, but not alot. If there was any really active period, then I missed it. The only indication of any krauzen formation...

I've had a 2 gallon batch of Mr. Beer that someone dug up from a closet quietly fermenting in a cabinet. I watched it do it's weak original fermentation thing with the supplied Mr Beer yeast, but I wasn't happy with it, so I decided to add alittle Harvested Notty to it. I wonder if it will do...

Welcome to the Art! Make no mistake, you're in Brew Sorcery land, now. It'll hook you fast, and make an addict out of you in no time. Soon you'll be walking through the store buying random crap because it will connect to Y to help facilitate X in your brew setup. Case in point, I bought...

I started off on an absolute shoe string budget. If I'd had $380 to set up my home brewery, this is what I honestly would have bought. 1. 4 Better Bottles, or Brewing Buckets (because you're always going to want to have at least two brews fermenting/conditioning at any time) 2. Stoppers...

Consider it a good omen and RDWHAHB.

First day, ten times at least. Second day 20 times at least. After the third day I stop being so paranoid and it goes down to about two or three times a day for a week.

Deschutes Brewery Obsidian Stout. Roasty, Toasty, Hoppy, Goodness. I'm on my third one. This stuff is good.

Like everyone else here says, leave it in primary until you're ready to bottle. Don't be like me and drink your beer green. RDWHAHB! :tank:

Thanks for sharing that. It's brew history, and we need more of it.

Turkey Trappist?:mug:

I'm not going to lie.......I'd drink that. But then again I started out brewing in non-airtight sterilite bins.:tank:

Well played, sir. That was slick.

Thanks, Revvy, for the breakdown on that. I'm a new brewer and I'd heard that one so much I'd taken it as a maxim.

I've seen that the Belgians use alot of invert sugar (Candi sugar). Does this help avoid that cidery taste you get from using too much corn or table sugar?

In Charlie Papazian's book it says that these sugars can be used up to 10% of the total fermentables. My question is this: Has anyone here PERSONALLY BREWED a beer with 10% or more of these particular sugars. I'm not looking to supplement my malt with a cheap adjunct, I just keep seeing...

DO IT! Just be sure to use a cheap fermenting container that you can dispose of afterwards. Oh, and ferment it away from everything else. There's no telling what your Frankenbeer will breed infection-wise. KEEP US ALL POSTED.

35,364 + 5 JOMSViking (Josh's Oatmeal Stout) ________________________________ 35,369

Activity in 20 minutes? What type of yeast did you use?

Fortunately, no. Because then it would cost $26. $6 for the fermenter, and $20 for the FFL transfer.

Simple to operate, nice big pieces that a three year old could figure out how to put back together, easy to clean, CHEAP.....yep, it's an AK.:tank: