Attaboy Barbi...30 years...you're doing something right!

Drove down into the hills just west of Washington DC yesterday for some beautiful weather and catching up with family at Dirt Farm Brewery. It looks like beer is the starting place for this operation since the hillside of the place is covered in grapevines

That's two of us today Steve...I put up my Belgium Donker Mild today.

More transplanting out of my egg container starter pots and into the Dixie cups...the tomatoes on top got pinched today too. Freeze warning to the west of us tonight so these little guys are in for the night!

My dad and I used to make it with an extract that Hire's sold in the grocery store and we used bread yeast..it was very sweet and yeasty as I recall..oh and carbonated like crazy...gushers and a couple of bottle bombs! I don't recall fermenting it so for all I know, it fermented in the bottles...

Ebb and flow...ebb and flow.

Though I've never heard of that as a practice, I get what you are trying to do and I don't think you'll get are more likely to introduce something unwanted into the yeast herd. The practice is to introduce aeration TO the wort FOR the benefit of the yeast. This is about the only time you want...

Wow....you're THAT old Craigerrr? ;^)

Tell us more about your past brew...what's your current process?

So not to shock the herd, there shouldn't be a 10° F difference between the wort and the starter.

And those guys aren't doing too bad! https://www.brewersassociation.org/association-news/brewers-association-releases-annual-craft-brewing-industry-production-report-and-top-50-producing-craft-brewing-companies-for-2023/ Pennsylvania #1 ... woot woot!

Welcome! If you are looking for current stuff, the internet is the place but given just that, current is new and not always well tested so keep that in mind. What style has you the most interested that you will make as your first brew?

Welcome and a suggestion but not to dampen your ambitions...go with simple first so to learn the basics and not get but off by costs or failures...and believe me, we've all had our share. Let's us know how you make out and keep asking the questions as there are plenty of folks here who want to...

All the best Ben, go and give sobriety and your family all you've got....especially your family! Stop by every now and then to show off your gardening skills!

Yeah. Stick to a basic recipe and learn. I brewed the same brown ale for a year, about 7 or 8 batches later things were making sense. Is 10 minutes more on the boil going to make a difference? Not one you'll taste!

Additionally to what was mentioned above, instructions are just like the rest of home brewing. It's DIY! It's DIY for a good reason too! Simply put, there are many ways to get to the end product. Like Craigerrr said, what are you working with? Your method will help define your processes. We...

Yeppers, all sugars work but different sugars use different amounts...check out the priming tool in the site.

Yeah..I'm with you...Ewelle Gibbons used to eat poison ivy and some folks eat puffer fish but both of them are experts, ya know what I'm saying? If there's a question...then there IS no question!

Did they or did they just cool the wort in the open air on the roof top of the brewery?

Wifey baked a garlic and basil loaf today...mmmmm...mmmm good!