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HB imperial stout

Made a quick Pasta Fagioli for an early dinner today.

We have a special place for you. https://www.homebrewtalk.com/threads/dont-do-that.527228/

HB creamalagerpilsner

Thank you for this very informative and well written post, @Northern_Brewer Lots to think about here.

Not too far from where I spent most of my life. Pretty area. Enjoy!! ** Updates and pics would be greatly appreciated.

A secondary would be a second fermenter, allowing you to get the beer off the yeast and into another sanitized fermenter when you add the fruit. Depending on how careful you are in sanitation, and avoiding oxygen, moving to a secondary *can* result in infected or oxygenated beer. I'm planning...

Stopped for lunch, three Al pastor tacos and a beer. Jackson Galaxy, a 7.3% wcipa.

If you're dry hopping in your fermenter you can cold crash the fermenter prior to moving the beer to the keg, the hops will drop to the bottom. Use a floating dip tube if your fermenter can support it, to pull the beer from the top, off the hops, over to your keg. *You have to account for suck...

Hoping for the best. Yours really looks delicious.

I came up with an American Wheat recipe that I've added apricot flavoring to as somewhat of a clone of Ithaca Beer Company's Apricot Wheat. I try to brew it every summer. Theirs is a nice, warm summer day beer that I enjoyed drinking when I lived in New York. On a trip back there a few years ago...

Pork spiedies, fresh, mid-summer-tasting tomatoes, and not pictured, a big bowl of strawberries just picked this morning.

I’ve only fermented and served from the same keg once, it was a Kolsch, so no dry hop. It tasted fine all the way through the last pint, after 6 months in the keg.

"What God wants, God gets, God help us all" What God Wants - Roger Waters

Booster Brown, brown ale

By Jove, an English style pale

Thanks. That recipe has a small amount of Special Roast, which from my understanding is not required, or possibly even frowned as not being traditional. In an attempt to brew something more traditional I'd like to keep my Ordinary recipe, in post #1, much simpler. Based on some of the...

Yes, typo. Thread title should have been ....."help on an Ordinary Bitter." Also, I didn't mean to cause a ruckus re: Ordinary vs. Mild vs. whatever...but quite honestly I'm finding all the replies helpful as they are contributing to me learning as I go. I have a "Best Bitter" recipe (now you...