Search results

So I have a friend who has a friend of a friend that works in the real ale brewery that gave him a case of what he said he thinks is their octoberfest. When the bottles are mislabeled they give them to their employees. These had no labels at all. None of them drink craft brew, so long story...

I moved my northern brewer smashing pumpkin over to secondary today. I tasted a bit of the wort and there was a sharp metallic flavor to it. What could this be and should I be concerned?

Has anyone ever let their wort cool at a slower rate, say let it cool over night and pitch yeast in the morning? Is there any adv/disadv to a solow vs. fast cooling rate? How does cooling rate effect flavors?

Has anyone tried the Northern Brewer Smashing Pumpkin? I just ordered it, and I'm trying to get some feedback on it.

I made a mustang grape wine following a Keller recipe. I just racked and I noticed that the wine is very light in color, a very light pink. Is there a way to fix this? I was thinking of adding some store bought grape juice or concentrate.

I'm about to undertake the construction of a keggerator, so in the spirit of things lets see some photos of keggerators and dispensing setups. I know there are some fellow homebrewers out there with some very creative, and most likely somewhat elaborate, setups... I'd love to see some pics!

Why is it important to "air" the must? What does this do? Is it totally necessary?

Just bottled my blonde a few days ago. I checked the bottles today and a few have a small ring of film in the neck (about the size of a wedding band). Is this a sign of contamination? Is there anything I can do about it?

So I was planning on starting my mustang grape wine, went out and picked all the grapes, ended up getting very busy. I decided just to freeze the grapes in gallon bags until I get the time to make the wine. Is this going to affect it in any way? Was this a good or bad decision?

I chill my wort while making beer, is this also recommended for fermentation while making wine? Is there temps that make it better/worse?

What is the minimum temperature that fermentation can take place at? Does it make any difference to be closer or further away from this temperature?

If I ferment my wort in at cool temp, then bottle and leave the bottles at room temp will this affect the beer at all? Should I put all the bottles in the fridge too?

This recipe was suggested from a fellow site member. It looks to make 1 gallon. I I want to turn this into a 4-5 gallon recipe can, I just up all ingredients by 4? I'm not sure that it is formulated that way and I just want to make sure. I will appreciate any help. 1 quart Mustang Grape juice...

Does anyone out there have a recipe using field corn or sweet corn? I'm asking because I come from a farming family, I haven't experimented much with all grain, and I would like to start and try using the grain that we grow. We grow both field and sweet corn, although there is a ton more field...

Has anyone ever brewed the aussie golden or buxom blond ale kits before? I'm thinking about buying one, or both, from Defalco's in Houston. I just wanted to see what fellow brewers have to say about them. Any comments will be greatly appreciated. Thanks

Anyone ever used wild grapes in a beer before? I'm thinking maybe a Belgian or a wheat beer of some sort?? They grow everywhere here in coastal Texas, I know there has got to be a way to incorporate them into brewing somehow....

Anyone have a good, simple, Irish stout (extract) recipe?

Anyone have a good recipe for wine out of wild/mustang grapes? They grow everywhere here in Texas, a lot of the old timers around here used to or somewhat still make it. However, they are hesitant to share knowledge...Thanks.

Has anyone ever primed bottles with cane sugar? If so was there a difference in the taste? Good, Bad?

Anyone got any good black IPA's brewed with extract recipes?