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i understand what you guys are saying, i think i'm just doing a horrible job of explaining what i did. i'm fermenting in this so i'm thinking of the max relax (although far less precise) approach of bottling straight from here by bottle priming individually. weather i do that or as you guys...

i wondered if that would have the same effect as boiling the whole thing. THANKS! think it would be too late after the most active fermentation is complete? the sugars are just about all fermented by now. the hops dont contribute any sugar to that process so adding a hoppy flavor after...

yes, last time i primed the whole batch in the bottling bucket, but this time, my primary is basically also my bottling bucket so i dont want to stir up all the sediment for priming, thats why i'm thinking to individually prime each bottle.

yeah, i've got to get some gear so that i can add some hops to this. without the prehopped malt, there is no way to add the hops without doing some sort of boil, which i hadnt done in the past.

i made another 10 gallons of this last night in my giant crock with wooden spigot. i'm planning to individually prime each bottle before pouring direct from the spigot. last time, the bottles were pretty overcarbonated, as i more or less guessed about how much priming DME to use. i made two...

its pretty clear, but with sediment in the bottom, so if i dont nail the pour, it clouds up. more time in the bottle wont help much with that :D

i wish my pallet was distinguished enough to accurately and usefully describe it to you, but i can tell you this, when i make this again next, i will let it sit in the primary longer for clarity. after four weeks in bottle it was very tasty to me. i think it's clear the prescribed priming...

considering how little work that it took, no mash and whatnot, i will definitely make it again.

yeah, i'm pretty sure that some LME, like the old blue ribbon cans would be closer to the original.

truth be told, its tastier than i expected

i assumed, since it was measured in quarts, that he meant something like this, but i didnt have any LME, so i converted a comparable amount of this

OG was 1.06something. i don't know why i didnt measure an FG before and after priming it. that would have been useful for calculating the ABV. oh well, next time.

generally it would be best to transfer to a secondary and let settle for clarity, but staying true to the recipe, i waited for it to stop bubbling in the primary, in order to consider it "dead," and sent it straight into the bottles.

at least, thats what i've been calling it. the recipe doesnt say so specifically, but i figured as much from the ingredients (sans hops).

i did, but for the life of me i cant figure out what its for. :confused: any ideas?

dont laugh now...its pretty wonky i have to admit though, i deviated in a few ways: 1) instead of two yeast cakes, i used a packet of safale us-05 2) instead of a quart of dark malt, i used 3.33 cups of dark DME 3) instead of .5 tsp priming sugar in each bottle, i primed the whole thing with...

they're great. we've got two-six gallon crocks, one-three gallon crock, and one-fifteen gallon crock. we use the sixes and three as primary fermenters continually (boy do they get heavy). i'm going to try the 15 next month. its a little odd because it has a hole for an old wooden spigot...

after grandpa passed away we found his malt liquor recipe, his old stone crock, rusted bottle capper, and even a box of decades old caps (with cork inside the top to seal against the bottle). we followed his recipe and used all of his old supplies, which had probably been sitting in his garage...