Red Ale in the works

Hopefully my last beer to sit in the living room is fermenting away.  I set this Red Ale on Monday so it will be moving to a new home in a secondary fermenter Friday 4-1.

• 9.5 lb American 2-Row Malt
• .5 lb 90L Crystal Malt
• 1 lb Special B Malt
• 2 oz Crystal (bittering hops 60 min)
• .5 oz Crystal (flavor hops 15 min)
• .5 oz Crystal (aroma hops 5 min)
• Nottingham Ale Dry Yeast

My first lager is bubbling away

An Oktoberfest with:

• 5 lb German Pilsner Malt
• 4 lb Munich Malt
• .5 lb Caravienne Malt
• .5 lb Caramunich Malt
• 1 oz of Tradition (bittering hops 60 min)
• 1 oz of Spalts (flavor hops 15 min)
• Wyeast Munich Lager 2308

Fermenting at 52° F in my chest freezer for 10 days. Then I'll rack to a secondary and hold for 3 weeks at 40° F in my keg refrigerator.

Found the next upgrade for my brew pot

Sight Combo with 3" Dial Thermometer

Lets you check the level of beer in your pot as you run it out of the lauter tun and monitor temperature all at the same time!  Just need to check what the lowest level I can measure is before I order it.  My thermometer port is pretty high on my brew pot (below).

New Blog

As requested I am starting a blog to chronicle my exploits in the arena of home brewing.  This weekend I will start work on my Man Brew Cave.  Finally get my equipment out of the living room and garage!