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Was going to brew yesterday but just couldn't work up the energy after Hogmanay. Big storm overnight, but it's cleared up nicely. Water's on the burner, on the patio, for a simple Scottish Ale.

For Hogmanay party on Saturday: Drank a couple of pints of a saison to empty a keg. Kegged 5 gallons of my "Vader's Lament" dark IPA & decided to give an extra dry hop in the keg. Threw in some frozen blueberries/strawberries/raspberries (in a sanitized bag) into half a keg of bland but fine...

About to start a Cascadian dark IPA. First brew in six months!

I'm going to have to give this a go!

One thing I haven't seen mentioned - grain is now 'mill it yourself' in the previously closed off grain room. Relatively big change for AHS!

Brewing an orange/ginger saison, from BrewDog's TM10 recipe. First brew since Christmas.

Yeah, stock levels have improved in store & they have large piles of kegs, keggles etc that have been unavailable for a long time. Staff in-store is almost totally different to 18 months ago too - haven't seen any of the old faces in a long time. It does feel like some prices are creeping...

I can definitely do it warmer. It /is/ Summer in Texas after all ;)

I'm brewing with this yeast for the first time this weekend (a nice wee saison) and I typically use White Labs, not Wyeast. My OG will be about 1.065, and I'll be fermenting in the high 60s/low 70s over time. Should I bother with a starter for this 3711?

This is not as common a style in the UK as you'd expect. That "over the top" element of RIS is just not a UK thing in my experience, commercially.

Ferm temp/o2 was fine, I just underpitched given the strength of the beer. I got it down to 1.020 after repitching a ton of WLP099.

Despite all that early action, it got thoroughly stuck at 1.040. Tried adding some more Notty & warming it up, no joy. Bought a fresh vial of WLP099, built a 1L starter, chilled/decanted & brought it back up on another fresh 1L of wort, and pitched it all in at high krausen. Solid bubbling for a...

Has anyone added brown sugar to the fermentation of this to keep the yeasties going?

Brewed this up yesterday, with less hops than the original recipe, but the rest the same. BIAB, 5 gallons, hit 1.090 & target (according to beersmith) was 1.094. I can live that :) Used two packets of rehydrated Nottingham yeast. As soon as I approached my office this morning, I could hear a...

Woot! Hops!

Figured it out. 5/8 inch inside diameter tubing & a 5/8 "garden hose male repair" connector that basically converts the other end of the tube into a garden hose that will attach to my IC. Success!

This sounds like a setup I'd really like to try. What tubing/adaptors do I need to hook up one of those pumps to a IC with a standard gardenhose attachment on it?

In the middle of my normal Memorial day brew when a bunch of crazy storms forced me to stop. All grain BIAB, strong Scottish Ale. I'd just pulled the grains out at 168F after mashing for an hour at 155F-149F. Too much rain & too much crud in the garage right now to brew there, so I've been...

Normally here in Texas, it's the heat we need to worry about, but not recently with all these polar fronts. To keep my fermentation going, I need to use a brew belt occasionally to keep the temperature up. I have an analogue Johnson temperature controller with the large metal probe that I...

Just brewed up a batch of this, and it's been an utterly straightforward brew day so far. Thanks for sharing the recipe! Only changes I made was to up the first hop to a whole ounce, and I used D90 Candi syrup. WLP530 is raring to go :) I was thinking of following the Westlerven12...