Recent content by O'Houlihan

Yeah, I think that's what I'll do. Like I mentioned, the starter didnt taste bad so what the hay. I'll let you all know how it turns out. Thanks for the encouragment!

Ok, so I got home & tasted the starter & it did not taste burnt at all. It tasted ok - don't get me wrong I wouldn't want to drink a bunch of it, but it tasted remotely like beer. I think I'll chance it & see what happens. I don't know, what would you do?

Hmm... Well I havent tasted it, but I think I might try that this afternoon when I get home w/ a little sample & if it tastes normal I'll use it, otherwise off to the local spirit shop. Thanks for the replies guys

Hello y'all. I'm about to brew a Pumpkin Ale from Midwest. I got an activator smack pack & I was gonna do a starter, I smacked it & thought it was ready, but unfortunately when I opened it the packet inside was not broken (the last one I had didn't expand much so I thought this one was doing...

Hello again all! I was recently @ a Best Buy & saw a labeling software & it just got me thinking... What type of software do some of y'all use? Any recommendations? Also, where/how do you get some of the "nifty" pictures I've seen here? & finally what type of labels do y'all recommend &...

Hey all, I have another question for anyone. I just brewed an Irish Red Ale from Midwest. This was the first time I did secondary fermentation, I racked to secondary glass carboy after 1 week, waited 1 more week & bottled. When I bottled, I tasted a wee bit of what was left that would not...

That sounds simple enough. Couple questions though; does it matter what type of dried malt extract (I thought there were different kinds)? & just clarifying, once it's cooled, you pitch your yeast w/ the dme & water & let ferment for 1-2 days before throwing the whole thing into the wort...

Thanks for the welcome & the advice! The first week seemed ok, the airlock did bubble with pauses between, I racked to secondary in a carboy on wednesday & it bubbled occasionally w/pauses for the first night, but I haven't seen much action since. I figure I'll bottle a this upcoming wednesday...

Hello all, I'm new here & a new brewer - 3rd batch. I recently brewed up a batch of Irish Red Ale f/ Midwest Brewing, I used the liquid smack pack. I ferment in my basement & it's about 64 degrees farenheit down there. I know it says to stay around 70 - 75 for most ale yeasts. I seemed...