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Looks really nice! Hope you get asking price for it.

What would you consider going over board? Since I have never used spruce before and do not want it to be anything more than just a minor flavor note, what would you suggest as a good amount in a 5 gallon batch?

I've been doing some research on options. Have you ever done anything with chestnuts or spruce? Both seem quintessentially Christmas-y to me and are items I could probably work with fairly easily.

Anyone know any good gluten free Christmas beer recipes? I'd like to brew one for a friend and can't seem to find one in the recipe section.

Thanks for the advice. This was the first brew that I developed on my own. I knew where I wanted the alcohol to be (4.5-5%), so based on the original gravity, I knew where I need the final to be. Since all of the other brews I've done have been from other's established recipes though, I guess...

Eight days ago I brewed a light orange ale. The starting gravity was right on. I went to move it to a secondary (there was ginger root in the recipe and I didn't want any more ginger in there passed the primary, so I moved it to a secondary to get it off the cake). I took a reading while...

Cool, thanks!

So you would prime as normal and then just add in the lemon juice instead of using a store bought bottled lemonade?

I'm going to be bottling my first shandy attempt tonight. It calls for a 1/2 gallon of lemonade to be added at the time of bottling (for a 5 gallon batch). I'm wondering if that will be enough sugar to produce a decent carbonation or if I should add additional sugar to it.

Thanks, guys. I have heating pads for both buckets and when I checked last night, they are working, so the temperature for fermentation should be right on. When I go to close the buckets, I hit the lid with a mallet to make sure they're closed, so from a visual standpoint, everything "looks"...

I made two wheat beers this weekend, one shandy and one strawberry blonde. The shandy was pretty straight forward, wheat and pale grains with 2 oz Willamette hops. I forget the yeast right now, but I want to say it was an ale yeast. It has been sitting for four days now without even the...

I tried a bottle of the cider. I had decided to just let it go into the bottle as it was without any attempt to sweeten. After about two weeks in the bottle or so, it has really started to sweeten up on its own. I'm glad I didn't add sweetener to it before the bottle (besides the priming...

Thanks unferth! I'll give it a shot.

Should I just use the brown sugar now to sweeten and then not add anything more when I go to bottle? And by cold crash after priming, I assume you mean bottle it and then stick it immediately in the fridge.

What's the best way to accomplish this? From what I've read, artificial sweeteners may create an off-taste in the end even though it won't ferment while fermenting sweeteners could burst bottles. Any suggestions for something that would sweeten without fermenting or a method by which I can...

If I try it, I think I'd go with bell's third option or follow along with mark's post. Right now, I can't wrap my head around a two year period from brew day to drinking, but I still think it's worth the effort. Has anyone out there already finished a clone of Utopias? Just curious how it...

So I found a recipe that I'd really like to try. I've always wanted to get the Sam Adams Utopias, but since the only place I can ever seem to find it is eBay (and I don't want to pay $100+ for a small decanter), I was going to try the following: http://hopville.com/recipe/285906 My...

Yeah, I think I'll hold off on trying that for now.

Thanks! I'll get them for you and let you know. Going slightly off the recipe again, when I bottle I was thinking of using some crushed sugar candies that have a lemon taste to them (lemon Pez). I'd been kicking around that idea since I started brewing, just to see if the lemon is pronounced...

Thanks for the help. When adjusting for the alpha %, is there a formula to follow or do you just ballpark it?