Scottish 70 Shilling in the fermenter. Irish Ale and Irish Stout on tap. Bitter kicked last night.

Irish Red ale is ready to drink and the Vanilla Porter is almost gone

Marzen is finished and the cold crash has started. Going to forget about it for a few and let it lager out. On to the Stella Clone

Altbier on tap and a Mexican salt and lime lager in the fermenter

Irish Ale in the fermenter

Irish Stout in the fermenter. Should be conditioned and ready for St. Pattys day

Trialben no more GFHOMEBREW here we are.
That was the old hombrewer this is the new a new chapter in hombrewing here we are.

Whirlpooling a smoked lager...all of the good smells!

Brewing an English Bitter in winter weather

Waiting for Wort to Cool.

Ref your Rochefort 8 recipe. How did it turn out? Did you do a double starter, and did you use bottling yeast? Do you think that the quantity of coriander was OK? I'd be interested in/grateful for your comments. I brew 26L all grain, with a fairly basic kettle/mash tun/fermenter set-up, in East Kent (where the EK Goldings come from!) Cheers.

Following

Wondering if I should make a yeast starter....

Since I got a new computer, BF thinks that I'm a new member. I'm not.

One day at a time! One brew at a time!

you coming down for the series?

Hi I'm a new brewer and wanting to try your Trooper ESB. I'm planning on brewing on Saturday, 8-12-23. Your recipe calls for "American - Pale 2-Row - Toasted." I was wanting to find out what you mean by "toasted" and if that means I'm supposed to toast the grain in an oven prior to the brew, or if there's a process required outside of regular brewing process. Your guidance would be greatly appreciated.

Carbonating Raspberry Sour Patch

Hi Yooper,
I saw you copied on some messages about Premium Pro. I have some questions about the features as they relate to operating a brewery. Can you direct me to someone who can help with this?

Thanks,
Isaac

Hops are the key, …the key to harmony