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I was going to make Papazian's Kumdis Island Spruce Beer * 3 1/2 lbs. Edme S.F.X. dark malt extract syrup * 2 lbs. plain dried dark malt extract * 4 oz. new green growth of spruce trees * 2 oz. Hallertauer hops (boiling): 10 HBU * 1-2 pkgs. ale yeast * 3/4 c. corn...

I was wondering if it was possible to estimate an OG. I brewed a batch of Chimay the other day, and my wife got upset that it wouldn't be ready anytime soon, so I brewed another batch of an English (Brown?) Ale I'd seen somewhere. Well, I'm not sure if she was mad at me, or if it was an...

I found a very basic extract recipe for a Chimay clone, but it seems a little light in the OG (approx 1.050-1.055). I was going to try a half batch as my second non-kit batch, and was wondering what I could do to up the OG, and if there were any other tips for making this kind of beer...

I just made my first Belgian-style Tripel last night, and I'm pretty excited about it. Everything I read on these is that they're best if aged for more than a few months. While I will soon have an English Brown Ale to tide me over, I was curious if there was any difference or caveats for...

I started a small 2.5 gal batch of mead - very basic honey and water with champagne yeast - and then forgot to watch it. I'm used to brewing beer which has always been pretty active when fermenting - is mead the same way? There's no buildup over the liquid, and I'm wondering if the fermentation...

Hello everyone, I'm a new homebrewer - only made 2 batches thusfar. The first batch I made I enjoyed so much, I plan on making it again, and playing around with the recipe a bit. Just made a stout that I'm not a huge fan of, but my friends like it, so I trade it for favors (I'm not really a...