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dont use propane in the house please. for safety, sanity- everything. If you get a huge rolling overboil after your first hop addition- and you go to kill the heat- while getting splatted with boiling splashing wort- it will not be worth it. Ill freeze my ass off in the winter- but im...

I have an Citra Ale that I dry hopped 5 days ago. I was planning on just bottling in a few days- but I just got this brand new frigidare 7CU chest freezer. I havnt played with the controls at all- but I assume I can drop that think on the highest setting- for 30-48 hours- and it...

buy grains and hops- make a beer- mash / sparge / collect- but instead of tossing the grains- do a secondary mash and sparge- and make a less than stellar batch- but I will bet it will cost less than the first run through

Im still drinking my Dead Ringer from last July.... it is about polished off. I keep it in a closet in beer boxes- (pantry) with ambient 65ish at this time.

wait 3-4 weeks- dont rack to secondary- call us back in 7 weeks after you pop the first one and say... ah - it taste LIKE BEER

I dont mean to step in and blow yer mind- but the hardest thing I have yet to figure out is keeping my Hot Lauder Water- at 170ish degrees long enough to keep sparging for the 30 minutes it takes to complete- almost bought another igloo for this matter alone.... still debating

Update: I took the carboy out of the shed - and did a grav reading. OG was 1.056 Current is 1.041 The look is nice (although some shaking occurred, swirling etc last night- and via transport today. Tastes very good surprisingly- clean and crisp at this stage. Still not...

I am confident that the temperature is 44 on the carboy - with a possible higher temp in the core. I took the carboy out of the chamber and put it on the table in the shed- and by my moving it- shaking slightly- swirling if you will, I saw some newish stuff I never saw before. Yeast started...

Guys Happy New Year. I made a Lager on 12/24 outdoors- I live in NY. Its COLD right now- below freezing I have this shed /shack outside- its weathered- and beaten up- but is warmer than the outside- I created a fermentation chamber out of a 2 door cabinet I had- and...

Been awhile since I posted- I have a few things I came across- wanted to hear some feedback I wanted to start utilizing the outdoor temps for making beer.. specifically lagering. I never made one- so I gave it a whirl. First problem came when I arrived to get my grain- #7.5 2 row...

Im making a porter- I kinda feel like between fermentation and bottling- nothing is going to beat cracking out a porter in December this year. Im going to toss in Molasses also.

I made a batch on 10/1 of 4 parts apple juice 1 part grape- all 100% juice. Added my dextrose- and instead of the champagne yeast- I used a D47 wine yeast as per a few different people I hear trying things out like that with success. Its still fermenting away 2 weeks in - which doesnt...

Extract --> Brew In a Bag --> DIY Mash Tun --> DIY Hot Lauter - Mash Tun System Anything after that is going to cost me some dough. Im still bottling. I love choices and my friends do too. Eventually something fermentation chamber related- followed by a better tiered system with...

M A L T More Alcohol Less Temperature IE: Mash in at lower temps- 150 for example- for a higher Alc content. I agree- what style of beer is that? I always had a winter ale in mind - with nutmeg and perhaps some cin -

make a batch of apfelwein. Toss it in the keg- get some sprite if needed- otherwise straight up- I enjoy yes I do. So does about half a gazilllion people. Wiser words were once said, said no one.

bump / Yoopers been called out - / where are ya bro... wheres the input... im curious although I never made a batch of wine...(unless EdWorts Apfelwein is "wine")

24749.5 + 15 = 24764.5 Batch #3 myself too- love the taste

None- 100% juice- no preserve- remember im using 4 G apple 1 G grape black cherry / concord grape blend- no preserve. 1 pack D47 dry wine yeast. Had this been a regular apfelwein- the airlock bubbles per second would be off the chart at this point. But ATM we dont even have...

I did a batch of 4 gallons apple, 1 gallon grape- dextrose, swapped out Moncharet for D47 wine yeast- Expecting insane airlock activity 24 hours past the pitch- and I have gotta nothing but a few bubbles here and there. I do have a few floating yeast colonies growing on top- much MUCH...

I'm wondering, what will make this 'fruity'? I supposed racking that on a few pounds of cherrys will do the trick- or something like that? Otherwise- im kinda aiming for the same style of beer- one that SWMBO will enjoy- and want more.