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Just went back and read the old posts. Didn't realize the high alcohol issue was already covered. Feel free to disregard.

I've noticed several people with priming problems here. Is it possibly because the whiskey is killing off the yeast? What about adding a tiny pinch of new yeast to the bottles like they do for soda? Too risky for bottle bombs? Can't wait to make this. This is definitely my next brew.

I had been trying to figure out what to do with my 1 gallon carboy, as it has been empty for some time. I like to do specialty stuff in there, thinking that if I screw it up - it's only one gallon. Anyway, I read on the mead forums here about a guy who did a butterscotch mead. I thought...

Wow. I bet that looked like a full boil.

So if I cooled the wort to between 65-68, and then I put it in a basement with ambient temps of around the same - I could let her sit there for about 2 or 3 days, and then I'd be ok moving it into a room that is closer to 70-72? Also, how does it end up getting to 90 degrees? How warm was that...

That could be one of my problems. I tend to cool to about 75-80 and pitch the yeast. I immediately put it in a room that is around 65-68, which is what I was considering my starting temp, but I didn't really factor in the fact that the wort itself still needs to cool - and THEN rise. Pretty...

What kind of starters did you two use?

One of the first batches I made. It was a belgian style blonde ale, and I fermented it way too cold. I also bottled it way too early. The combination basically left me with a diacetyl laden, thick, sugary, skunky beer.

So I posted a while back about my frustrations with my second attempt at a dubbel. I drank the first one after a month in the bottles and it actually wasn't bad. Definitely a good, very drinkable beer - but still not exactly what I am looking for. Every trappiste style beer I drink has that...

I'm only 23 (I promise that's not meant to sound like bragging), so I tend to only get hangovers if I put away a case - BUT I do have an absolute miracle suggestion. The night before you go to sleep, drink pedia-lyte. The bottle is conveniently ribbed on the outside, and I tend to portion off...

Thanks Rev, there is more than enough information in that thread.

Kind of a two part question, curiosity and practicality. One - why does sunlight skunk your beer? Why won't other kinds of light do it to the beer? This is basically out of curiosity, I just don't understand it. Two - Does anyone have any experience with skunking their beer by accident...

How did this turn out?

I've never carbed in a growler before so this may be worthless advice, but I have had carb problems before. I have found that almost 100 percent of the time, letting them sit a while longer in a slightly warmer area tends to do the trick. I would turn the bottles over - even kind of shake them...

So I am not exactly blessed with the greatest equipment, and at least for now I'd like to hold back from buying much more. I have heard that you can do a concentrated batch if you are using a somewhat smaller pot to boil in. So for example, I would mash the exact same amount of grains, with...

Thodson, this is a really old post - but how did this turn out? I'm thinking of trying it out.

Not a huge fan of sours, I have been able to try a few but they never took on with me. I actually did end up making the Dunkelweizen...and I had quite an adventure. I made one that was just wheat malt, munich, and a quarter pound chocolate malt. Completely forgot to put the chocolate malt in...

hmmm....right now I think the dunkelweizen is looking pretty attractive. Thank's for the link BuddyWeiser - That is definitely something I'd like to try in the future.

I'm looking to the boards to help me decide what my next batch would be. Now, instead of having folks take a shot in the dark, I'll give some info. I have a belgian dubbel bottle conditioning right now - I'd rather not do another belgian of any kind. I'm also not in the mood for anything...

I should have added this to to original post (I truly am brand new to cider) - Is there an ideal temp range for fermentation? I'm at around 68 right now. What about temp for bottle conditioning/aging? Thanks!