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I really want to like these beers, and I've tried many, but unfortunately all I can taste in them is the allspice.

When I made my first batch of rice wine (from a thread on hbt) I left the lid loose on my fermenting jug in fear of a giant glass bomb in my kitchen. The wine ended up with a massive acetone smell. I repeated the procedure with a tighter seal and all was well. I know that it is a different...

My wife cringes every time I use the wedding ring! Sent from my iPhone using Home Brew

How much Champagne yeast do you usually add? Do you do anything prior to adding it (ie hydrate, etc.)? Sent from my iPhone using Home Brew

Welcome DrDon from a fellow scientist across the Pond.

I dry hop my IPAs by throwing pellets into the primary after fermentation. After a week, I siphon from the bottom and the beer is clear. I have never used a bag for the hops or siphon but do use a half of a whirlfloc tab in the boil. It seems like the biggest variable, for me, is letting the...

Personally, I would wait 3 weeks in your carboy and 2 weeks in the bottles. I know the directions say otherwise, but if you can be patient, you'll usually end up with better beer. Since you don't have a hydrometer, 3 weeks will give more time if fermentation hasn't finished and aging cures a lot...

Ya, simcoe for me too. It is one of the only hops my unsophisticated noise could pick out of a line-up.

Congrats. Hopefully someday I'll be able to do that. With a 3-year-old and 8-week-old, I'd need to get up at 3am!

The inner microbiologist in me is screaming to brew with wild yeast. After lurking around on here and a few other blogs, I've decided on the following plan: 85% German pils 10% Wheat 5% Acid malt Mash high ~ 154 deg F Under 20 IBUs with Fuggles Ferment with a belgian abbey Then...

Picked up a 4 pack of dog fish head Olde School barley wine. Way too young. A bit of metallic taste. I'll let the rest age.

Thanks all. I believe I used Wyeast 1010 for this one and I ferment in a swamp cooler with ice. I didn't monitor temperature so it may have gotten a bit high. Possibly it is fusel alcohols. The beer is in bottles and with this off flavor it will be no problem letting it age. Hopefully she'll age...

Hello. From time-to-time, I get an off taste. The best description is when you burp hours after eating burgers grilled on charcoal with too much lighter fluid. You know the taste? Most recently I brewed an American Wheat with a lot of citrus zest. This off flavor is very apparent. Because of the...

Wow, that's an expensive 6 pack. Let us know how it ends up.

Yes, you will get opinions for every option. For beginners, I suggest keep it as simple as possible; it will be more fun. You can increase complexity with each brew session. I would let it ferment for a week, then dry hop for another 2 right in the primary.

Can you not cold crash the fermenter? If you add sugar during your transfer, that should be more than enough time for mixing.

Usb drive

Yup, guess what I found when I stirred 15 minutes into the boil? Would it now be considered a mead!? What else have people found in their boils?

+ 3.5 milk stout + 3.5 nut brown + 3.5 fresh squeezed IPA= 29430.5

Just bottled today. Tasted great. A lot of grapefruit came through. Drank a whole glass warm and uncarbonated.