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So, I want to do an apple cider with a strong bourbon and peach character... you guys got any good recipes or advise? Thanks!

thanks! ill keep that in mind

1. I'll Ferment in my big mouth bubbler. it's 5 gallons ill use a blow off tube into a gallon jar with water 2. I do plan on staggering the nutrition which is going to be tricky because at the end of next month i go back overseas for work, for 6 months. so really i just need to remind the...

Hi guys. I have some extra room in my brewing system to do a 5 gallons of mead. I've decided on a mead with Black Currants, Blackberries, and Blueberries. Please look over the recipe i have in mind and make sure i'm not crazy.....I'm looking for it to finish Dry with a high ABV, but plan to...

Well, I need to do an IPA because I've never done one and my best friend's Dad has requested one. and i was thinking a Brown Ale....or maybe a Porter....

So I know I only post when I'm about to come home. But I'm coming up on my last rotation. Last time I was home (about 12 months) I brewed up a Hard Cider. My wife reports that it has turned out dry, but very refreshing. and tragically while my wife was moving us into our new home, my 6 gallon...

Cool thanks alot for the info! I'll be brewing this April 27th (when i get home) I'll post some pics and tell ya'll how it goes!

So something more like 5 Gallon Batch 12 Lbs Honey (not sure which kind to use yet) 5 Gallons Apple Cider (no preservatives) 3 Sticks of Cinnamon 2 tsp Yeast Energizer 4 tsp Yeast Nutrient 1 pkg Lalvlin D-47 yeast 1-3 Cloves No heating use 5 Camden Tablets. the next day stir and pitch...

Ok, so I have been wanting to make a mead (well get one right anyway) for a long long time. My 1st attempt was a black berry mead that ended...poorly. But I think i figured out where i went wrong. Now I'm going to try my hand at a Cyser for Thanksgiving 2015 Here is what I've come up with...

so has anyone ever forgotten to add the aroma hops? am i ok just dry hoping it? or did i just screw myself? its a brown ale that i want to come out sweeter then normal so it ws just .5 of bittering hops, and .5 of aroma hops? any thoughts? -Tony-

ok so i had to stop brewing beer so i could free up some money for the wedding (aug 5tyh by the way) and we have gotten back into brewing reckless abandon! my wife just bottled her 1st batch yesterday and im brewing my 1st all grain batch sense last march! i feel a little rust at this but its...

huh...cool thanks

yeah it still very cloudy. its really pink (dark red black berrys and yellow honey) so it looks like a cosmo...the wife loves it. and im really surprised i still get a lot of bubbles and i can see small bubbles in the Jug coming to the surface. anyway thanks for the help

well i brought the honey and fresh fruit up to a boil for about 15 min strained the black berries into the fermenter and let it go for about a month. i used dry champagne yest with yest nutrients. as for more descriptive...the best i can think to describe it would be rotten fruit. as if...

So i just transferred my blackberry mead to the secondary. and it smells like rotten fruit. but it taste ok. should i be worried?

where did you find 6 kegs for 183 bucks!?

Just found this in a different thread but i think it might help § 25.205 Production. (a) Any adult may produce beer, without payment of tax, for personal or family use and not for sale. An adult is any individual who is 18 years of age or older. If the locality in which the household is...

I doubt who ever would enforce this law would really care all that much im doing the same for my wedding in august I plan on just brewing and serving it. who is going to stop me?

ok so this dude at my local home brew club had a chocolate mint porter and it was so freaking tasty but the problem is hes alittle up tight about his recipies which i get alittle... so how would you guys go about it? fresh mint in boil or even primary fermenter? or go with an extract?

that's like me fireing one of my cooks because they go eat a different pizza place. as an employer you have no control over what or where your team spends their money. however if one of my cooks was telling guests that the pizza down the street is better and they should go there, id tell that...