Let me know what you think, that is the one I sent you.
Looking back, we don't have a wort chiller, (need to get one). The temp was at the 72 degree range, for fermentation.
Didn't have a problem with the yeast. We used White labs, and it pushed the blow off tube assembly, off the carboy twice.:-)
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I can't wait to drink it, just need a night where I can sit down and enjoy it.

Did you make a yeast starter for this beer? Fusels can be made during reproduction when a yeast is underpitched. If you went from a small White Labs vial culture to a huge blow of the top of the fermenter culture at high temps you might have a recipe for hot alcohols. Maybe try a big starter and cooler temps the next time you make the beer if you notice that flavor and don't like it.
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I did an Amber Ale

Ended up converting my complete grill top to heat up all 4.5 Gallons and ended up re-arranging my freezer to chill.

http://www.cigarasylum.com/vb/showpo...postcount=1671
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just brewed something, aiming for like a Ruby Wheat sort of thing, we'll see....
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I just relocated my brewing equipment from my old apartment into the house so I should be up and running with a couple different brews here in a couple weeks after I get my disability check. Anyone got a recommendation for some beer styles? I am not a hop lover but I don't mind some hoppy notes.
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It's almost weizen season, so that's an option. I'd go with a robust porter or an American brown, either are more malt-centric in flavor/aroma and can be low IBUs. Here's my most recent easy brown that I'm really pleased with

http://hopville.com/recipe/934849/am...maduro-herfest
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We just did an Irish Red competition with the homebrew club I'm part of. Seems to fit the bill you're looking for, malty but still sessionable.
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Just kegged a double batch of IPA, split between WLP001 and WLP838 Lager yeast. They both turned out great. Got a Cal Common in the fermentor (Tim's "Cleveland Steam" Recipe) and planning on brewing a Kolsch this weekend. Looking forward to having some great session beers on tap!
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Next to bottle will be my black(almost) ipa.
It was in primary for 2 weeks. abv calc when I went to secondary was 7.74%.
Will have been in secondary for 2 weeks when I bottle.

Bother with more yeast?
If I do - right with bottling sugar or a day or two earlier?
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Don't bother. You'll have plenty of yeast still floating around in that beer. I only worry about adding yeast if it has been in secondary for months not weeks.
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Cool.
I think this one will come out well. Not quite as black as I had hoped but seems to be tasting good. The carboy was previously used by a friend for cider, and every time I smell inside it is just disgusting - but the flavor seems fine.
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Sounds delicious.

Through some reading I'm torn if I should rack to a secondary on a kit amber ale. I know ale is a generally an easy brew that can be left primary through the whole process but I'm interested in racking for clarity. Thoughts on racking the simple ale and risking oxidation or contamination vs. the benefits of a secondary fermenter?
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If everything is clean, when you transfer, you are good to go. Never had a problem with contamination.......but I sanitize the hell out of everything. You will get less sediment in your bottles, if you transfer to a secondary.
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Brewing an all Chinook hop IPA right now
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Lawson's does a chinook single hop (Chinooker'd) that is amazing. Good choice of hop!
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Brewing up a 10 gal batch of an all citra american pale ale.
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Just put a Two Hearted Ale clone in the fermenter, will pitch with some Bell's yeast as soon as temp drops to 65
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I just put 3 willamette and 4 columbus rhizomes into pots to start. 2 years and I might have some new hop varieties!
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I was just thinking of ordering a couple to plant today.
I was thinking Zeus, since I am a bit of a hop-head.
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As a side note, gentlemen, when you decide to fill a couple of bombers for someone who did you a favor, and you hook up a bottle filler or picnic tap, double check the fittings on your hoses before, during and after.
I just sucked up about a gallon of stout out of my carpet, having caught the leaky (loose, due to my own negligence, not the integrity of the fitting itself) bastard as I was going for a refill of my pint.
Ugh. In whiskey terms, they would call this the Angels Share (bastardized). I would call this the Devils share.

:-)

Nothing I can do but laugh at myself.
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