21 replies to this topic

[Howie]

I brewed this weekend for the first time in 2 years.I'm an all grain brewer, but I did two 3-gallon extract batches this weekend. One was a hefe, the other an American wheat. This is the first extract brewing I've done since going AG way back in '03.I'm very curious to see how they come out with proper fermentation techniques. My hopes aren't that high, as I used some older hops (2-3 years old, though kept vacuum sealed and frozen), and the American wheat was brewed using LME that was about two years old.This was also my first time trying corny kegs as fermenters. They are both bubbling away happily in the fermentation fridge at around 63 degrees.The cool thing, though, was doing two brew sessions in around 2 hours each!

[beerbaron]

I made two batches of Saison. I woke up this morning to hydrogen sulfide gas... the entire house (2700 SF) smells of fermenting saison.