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For the cake: 1/2 C dried currants 1/2 C Whiskey (I prefer bourbon whiskey) 12 oz. semisweet chocolate 1/2 pound butter 1 1/2 C ground walnuts 9 tabespoons flour 5 egg whites 1 1/2 C sugar 6 egg yolks 1: Soak currants in whiskey/bourbon for at least 1 hour and up to 24 hrs...

My GF sent me this link today. Thought some of the other south-central Wisconsinites might be interested. Event: Beer & Chocolate for Boobs What: Benefit Host: Breast Cancer Recovery Foundation When: Sunday, February 10 at 12:00pm Where: Dexter's Pub (formerly The Sandlot) tickets are...

Hooray! My first contribution to the recipe database. I made this for Christmas with some extra grains I had laying around. I also hate to only use yeast once then toss it - seems like such a waste. This one was made with the (washed) yeast from a traditional kolsch recipe. Turned out...

This is pretty OT, but I tought I'd put it here instead of starting a new thread in the correct section. I found a old newspaper article with a recipe for a grill baste made with Fat Squirrel. Apparantly the recipe is part of the book "Grilling With Beer: Bastes, BBQ sauces, Mops, Marinades...

I'm taking the plunge into kegging and I'm still a little unsure on how everything fits together. Could the resident experts please look over my shopping lists and give feedback? Let me know if I need other items or if the items I have chosen won't fit. I'm starting small with only one tap...

After posting in the "how often do you brew" thread, I realized that I'm on batch #20, or my 100th gallon of homebrew. So, I thought I ought to brew up something real special to commemorate the occasion. By far, one of my all-time favorite commercial brews is Capital Brewery's "Blonde...

I'm trying to put together a dunkelweizen recipe, but I've got some questions. The BJCP description states "A roasted malt character is inappropriate" (BJCP cat. 15B). Consequently, I'm on the fence as to whether I should use any roasted grains for color or if a decoction will darken the beer...

oven sterilization! Seriously folks, for those of us who have to bottle, this is the easiest, most painfree way to get your bottles ready to fill. All you need to do is clean them, then cover the bottle with a small peice of Al. foil and load them into the oven. I like to do it at 350 dF...

So for the past 3-4 weeks, Friday has been the day where I go to the best beer store in my area and pick out some stuff that I've never tried before. I usually try to get something local, something from a different part of the US, and something imported from across the pond. The point is to...

Let's hear what everyone has planned for the change of seasons. Styles, recipes, experiments - anything you've been planning for the fall. For me, it's a oatmeal stout (I already have a dark a$$ doppelbock going). The intention is to get something that has a nice slightly sweet, smooth...

I've been reading and listening to alot of people talk about all of these fancy methods for transferring the wort to your fermentation vessel w/out the trub (whirlpooling, siphons, filters, etc.). Is this really a big deal or is it just nice to be able to do? my understanding from the few...

Just wondering why all of the whole leaf hops I've been using all have seeds in them? If hops are anything like their less-than-legal cousin, then wouldn't pollination of the flowers result in considerably less lupulin and other desirable oils/resins in the buds?

I brewed an Oktoberfest on 7/30, OG = 1.061. Pitched about 300 ml of yeast slurry from a 1 L starter and let it go @ 50 F. Everything proceeded normal at first - activity within 12 hrs, kraeusen after about 50 hrs. But then the kraeusen just died (never grew more than 2"), the activity...

It may not look too pretty, but man does it work well. I only had it running for about 15 min. and my temp probe was already reading 64F. Dialed up the thermostat a bit and it has been holding @ 68F for the past 2 hrs. I do have to figure out a better place to put it. At least someplace...

I brewed an IPA on 7/9 and haven't been able to rack it due a slow conditioning nut brown ale that is holding up my secondary. There is little if any active fermentation going on in the IPA primary anymore. I haven't seen it bubble for a couple days. Thing is, the plan was to dry hop the IPA...

Been doing some recipe browsing in preparation for my next IPA. I consider myself a hop head, but I'm not a fan of overly bitter brew. I prefer a strong hop flavor and aroma, along with some bitterness that is quickly mellowed by the underlying malt character - I guess you could call it a...

I just realized that I don't have any free buckets to use as a bottling bucket. Usually, I just use my primary fermenter/ ale pail, but it currently has brew in it. I'm thinking I may just pour the dissolved corn sugar water into the 5 gal secondary carboy, and then just mix a bit w/...

Hi all. Great forum here, seems like there are a lot of knowledgable members (gotta love the internets, a forum for everything). :mug: Anyways, I was going to brew my first PM tonight (an attempt at something resembling a New Glarus "Fat Squirrel"), but things fell through and I didn't...