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I agree with you in that I don't like fake stuff in my beer either. Fruit extracts can add a lot of fruit "kick" to your beer, but they don't have the depth of flavor that real fruit has. Real fruit offers acidity that you can't get from extracts. A good option, depending on the type of...

I really like all of New Belgian Brewing Company's beers. :mug:

It is extremely easy to make sour dough starter. You simply mix equal amounts of standard white flour and water. Let it sit at room temperature for a few days and it will bubble up. The bubbling is a result of natural yeasts fermenting. Store the starter in glass or plastic - not in...

We have a really good kitchen stove and it boils five gallons or more very nicely. But as was already mentioned, it comes down to your particular stove.

I dump the spend grain and feed it to the deer handing around our house on brew day. They love it and it's fun to watch them.

I am raising my glass of German lager to Pope Benedict the XVI. :mug: :mug:

Thank you for the advice. The last smack pack I added seems to be fermenting the remaining sugars. I have high hopes and plan to move it to a cool closet in my basement tomorrow. Thank you again! John

Thank you for the advice. I'll see how this yeast I pitched from a smack pack two days ago does before I do anything else. Anyone else have any thoughts? Thank you, John

The batch is a mini-mash, where I used some extract and some grains. I guess the temp is a factor for sure, but it did ferment really well and it tastes good now. Also, I mashed at the temp called for which was boiling for an hour like every batch I've ever done and they all finish at about...

I’m brewing an Einbecker Ur-Boch Dunkel that is a Beer Captured recipe. I started it the first week of November and got lazy, so it only had one fermentation. It fermented for 9 weeks and I was worried about some off flavor because of single stage fermentation, but it was no problem. I...

That is AWESOME! Thanks for all of the responses. WOW! I need to pull my head out and get with the program. I live on 5 acres in the country, so neighbors are deer, turkey, elk, etc. They woudn't think anything of me brewing. In fact, the deer love the spent grain. We have a cool...

Maybe I'm crazy, but I use my house stove burner for starch conversion and wort boiling. But I've noticed in the picture section that a lot of brewers seem to use exterior propane burners. I have one that I use for camping and it is capable of big time BTU's and can burn HOT! Should I be...

I've never thought of using the oven, but personally I think it would be fine. I mean, as long as your temp. is high enough and your duration long enough. I know Papazian in his book "The Joy of Home Brewing" say's you can sanitize fruit by steeping it in your wort at a 180 degrees for 20...

Thanks Brad! I'll check out the liner deal. John Trappist

Thanks for the information. I found it online and the Boddington's is great!!! John Trappist

Thanks man!

Been brewing for a while, but I have 2 questions: 1) I've primed with Belgian candy sugar, cane sugar and corn sugar depending on the recipe. But many recipes call for 1-1/4 cup of DME boiled for 10 mins. I did it once in a Belgian Trappist Ale and the beer came out too sweet for my taste...

I brewed the Leffe Blonde Abbey Ale from the Beer Captured book and it turned out great! My OG was higher than the recipe, so my ABV was more and that was fine with me! Give it a try. John Trappist

Your beer is going to be fine. It would have been fine without the added DME, but it's still fine. As long as the DME is boiled, you can add it no problem. I've added cans of Oregon berries to the fermentor - like dry hopping, on several occasions and it's fine. I've never had a problem...