Recent content by Woodyswoodchuck

I've tried to account for the extra time needed for the added sugar from the fruit. It seems to get stuck though and not ferment out, meaning all that sugar stays in the beer until I bottle, creating bottle bombs. Trying to figure out how to make sure all that sugar from the fruit ferments out.

Hey everyone, So looking to brew an American pale ale with wild raspberries added. I've made this recipe a couple times before and while its my wife favorite beer that I make I'm never as happy with it as I'd like to be. Mostly I seem to have problems with full fermentation as my beer...

I have to saw this is a really interesting thread. I have honestly never heard of no-boil beers before, but its intriguing to hear that so many people have had such success with them on here. I will definitely have to do some more research into them. I have been looking for some techniques...

I'm in Suffolk county. The link the other poster put up is your best way to best to find out what's in your water. Most Long Island water is from the aquifer and is usually pretty good for brewing.

For Christmas eve I've got a bottle of Troggs Mad Elf I plan on enjoying and my fiancée's step day has a bottle of Brooklyn Black Ops I'm hoping he is planning on sharing.

That really sucks! I can't imagine being told I can't drink beer while I heal. I'll be sure to have an extra one in your honor.

Best cream ale I've tried is called Kilkinney. It's brewed by Guinness from what I've been told. Unfortunately there are only two places in the USA where you can get it. One is at the Rose and Crown in Disney World. If you ever get a chance to try it I highly recommend it. It's awsome.

Looks fine from what I can tell. I burned my wort on my second ever batch, turned the whole thing into carmel. Yours doesn't look too viscous so you might be ok. There is no true way to tell until you taste it. Good luck.

Drinking my own Toasted Oak Rye PA. It was a homebrew experiment and man did it work well.

I recently had a beer in Scotland that used Heather flowers instead of hops in the brew. Very interesting. Worth giving its try at. Might be a viable alternative.

So after talking with some local professional brewers, all of whom used to be/still are home brewers, told me that there is actually no real benefit to home brewers to using a secondary fermenter. Does anyone have any info to the contrary?

I have to admit I have thought about opening a brewery. I have to admit I have not been brewing long enough to actually do it yet but it's kinda a dream. Would a hundred gallons at a time enough?

Planning on a Rye PA with some toasted oak chips and coriander in the fermenter. Brewing from a partial mash kit and messing with it. Can't wait for it to be done!

I agree, if you have a bunch of neighbors who are not brewers themselves you will probably find the, to be more of a hindrance. I'd suggest brew the beer than have your neighbors over for a block party and serve the homebrew! Then you can answer questions without the threat of messing up.

My fiancée actually got me into home brewing. I didn't even like drinking beer till about 2 years ago. Went to France and learned to like it. Came home and six months later she got me the equipment kit. Been loving it ever since. Best gift she's gotten me!