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I have a decoded version from a volume of, 'American Frontiersman'. Deceptively simple. I just brewed it this weekend- looking forward to the bottling, and more importantly, the taste testing in about 4 weeks. 4lbs 2 oz six row 6 lbs unsulfured molasses 2 oz hops dry ale yeast Place milled...

That was almost too easy... Thanks guys!

I'm bottling the apple brew later this week. I'll post as information becomes available. Thanks for all of the insights and info!

I'm looking at a recipe for a honey porter that calls for pale malt extract. I've seen lights and darks and ambers and even golden, but I've yet to find Pale malt extract. Am I just looking in the wrong places? Would replacing the, "Pale" with light or even golden extract be a problem...

One week in the fermenter, 2 to go. I'll let you know how it looks/smells/tastes during the bottling process on March 7th. Here's to hoping! Even if it is lousy, I'll be sampling the mocha stout I just bottled the day before I brewed this one.

The recipe calls for them to be sliced and added after the boil ends- steeping for 15 minutes. Is there a better method? I'm new to brewing and this is my first attempt at anything involving fruit... All tips are greatly appreciated.

So I could do it with 5.28 lbs of dry, if I understand the conversion info correctly?

It looked interesting... Ingredients: 6.6 pounds, John Bull light malt extract (or other brand) 1 pound, corn sugar 2 ounces, Hallertauer hops (boil) 1/2 ounce, Hallertauer hops (finish) 12 pounds, apples (9 pounds Granny Smith, 3 pounds Macintosh) water crystals 2 packs, Edme ale yeast 3/4...

Is dry malt extract interchangeable for liquid? I have seen a few recipes that call for extract but don't specify liquid or dry. If one can be exchanged for the other, at equal weights, it won't be a problem. Anyone able to cast a little light on the subject? I know it's a real noob kind of...