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I've got Northern Brewer's kit for Jake's Cascadian Dark Ale at home and I was thinking about transforming it into a Christmas ale somehow. Here's the current recipe for a 3 gallon batch: 5.25 lbs 2-Row 1.25 lbs Medium Crystal .5 lb Weyerman Carafa III 0.5 oz Palisade hops (boil for 60...

Hmm. I really need to get better at describing flavors. I shouldn't have said bitter. Maybe it is a cloying, but not typical sugar-sweet. I thought maybe it was a malt problem because I never get it in lighter colored beers like Pliny. I do get it in IPAs that have a bit more color. Also in...

I'm trying to get better at identifying flavors I don't like in commercial beers so that I can design beers that I'll like better. First up: Fat Tire. It's a bitter, malty flavor (not hoppy), and it makes Fat Tire clash with any food I'm eating. I find myself immediately taking a bite of...

I like this idea a lot! Thanks for all the input everyone! The other ideas are great too, but I'd rather leave the plumbing alone. Any recommendations for a pump model? Thanks!

@solbes - I'm afraid the filters have changed a bit. There aren't any threads on the adapter (nor the filter itself). I could take the adapter off easily, but it was such a pain to get it on just right without any leaks. Taking it on and off every time I brew just won't work. Here's a pic...

I want to get a wort chiller, but I live in an apartment, which means I don't have a garden hose, so I'll have to use my kitchen faucet. The problem is that I use a PUR faucet mount filter. I can easily remove the filter, but the quick-release adapter stays on. I had enough trouble getting it on...

We bottled what was in the Better Bottle last week. FG was 1.002! Crazy. The sample tasted fantastic too! The brett'd gallon is still in the fermentation chamber, and sure enough, a nice pellicle has formed on top. Here's a pic:

It's a 3gal kit, but I got great efficiency and my boil wasn't quite as strong as it could be. Not worried about DMS because it's got enough hops and yeast flavor to cover it up. First week in the primary went great. I pitched at 62 and gradually brought up to 75 over several days. Now I'm...

I've been doing 2gal BIABs in my apartment for a while, but this was my first 3gal in my new 7.5gal kettle. It went great! But at the end of my boil I realized that I STILL had about 4.5gal of wort in the kettle. Whoops. I was prepared for a weak wort, but amazingly, I hit the target OG of 1.060...

Anyone tried em? http://www.candisyrup.com/recipes.html I love that they're so simple. I'm not a fan of throwing half a dozen specialty malts in a recipe. I've never used Candi Syrup either, opting for cheap and easy piloncillo instead. But I've heard good things. I'm especially...

I've got a pound of delicious sour cherries that are unfortunately packed with a tiny amount of sunflower oil. Can I just give them a quick soak and rinse in water with a drop of dish soap? I'm souring a gallon of my piloncillo dubbel with cherries, oak cubes, and Supplication dregs :) Thanks!

I don't know much about mills, so I don't know what kind it is. It's nothing fancy, just a cabinet with a hole in it. But it seems sturdy enough to handle whatever you throw at it.

I used to double mill, but my LHS put a sign on their (self-serve) mill that says "NO DOUBLE MILLING, NO EXCEPTIONS." I have no idea why. Perhaps the owner just despises BIAB. In my experience, LHS owners are a crotchety breed ;) Or maybe there a reasonable explanation. Any idea?

Interesting stuff here under "4. Fruiting and Blending Beers that really aren't Sour Enough......": http://ryanbrews.blogspot.com/2011/03/blending-and-fruiting-lambics-my.html

I brewed up this piloncillo dubbel the other day: 85% Belgian Pilsner 10% Mexican piloncillo sugar 5% Caramunich Yeast: 1762 Belgian Abbey II OG: 1.079 And now I want to sour a gallon of it (which I've never done before). Here's what I'm thinking: 1) Throw some cherries, a couple oak cubes...