I know this is a mead website however my urge to consume tasty alcoholic beverages of my own making has forced me to finally give in to the urge to do something while waiting on my meads to age out.  I have purchased the ingrediants to brew a batch of Irish Stout dark beer (I LUV Guiness).  I figure at least this way I can have something to drink in a few weeks that will keep me happy  This is from a recipe that was reccomended to me by my local homebrew store.  It is a simple (read foolproof I hope) all extract recipe consisting of:

1 can 3-4lbs hopped malt extract (I used Irish Stout)

2lbs unhopped malt extract

1oz hops

3/4 cup corn sugar (priming)

1-2 pkgs top fermenting yeast

1pkg Bru-Vigor (yeast food) 

I hope to start this in the next couple of weeks.  My main concern is the fermenting temperatures of 65-70 degrees.  My closet is generally between 75-78 consistantly so I am not sure how this is going to effect the beer.  I am looking into getting an old fridge for the garage that I can convert.

 11/12/07 Well my Stout is now in the secondary fermenter.  I don't know how I am going to be able to tell if it's cleared or not.  I can't see anything it's like a shining a flashlight into a black hole.  My next beer will be a honey ale (so at least it will sorta kinda be on topic 🙂

11/15/07 Bought a used but clean and working Northland commercial grade refridgerator (no freezer) for $50 ($1300 new!) woo hoo!

 12/01/07 Bought corny keg system.  Kegged the stout.  Force carbonated it now will let it stand for a few days.

12/08/07 Drank stout..Very tastey I am surprised and pleased.

12/09/07 Had a few friends over and drank stout all day.  There was much rejoycing and slapping of backs.  General consenses was "MORE PLEASE".

12/09/07 Started Honey Amber Ale (hey its sorta on topic.  Its got honey in it).