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Monday night i am returning to an old favorite DUNKEL I have an AMBER ALE in the secondary now

Any updates on this?

I for one, Love Yuengling Draft and agree the bottles are not the same. I have not had a "can" and do not plan to go out of my way to get one. this is my favorite commercial draft beer at the momment. I am going to try to clone just to try.. thanks for this thread.

still bubbling at 6 weeks WOW... mine is only 4 weeks old and is almost completly clear.

6.4 oz per gallon to get to his designated gravity

Well, I opened one last night as I was making Edworts apple wine.... It had a light carbonation and smelled like beer. the first taste was a weird. it had a mead or wine flavor with a light hop taste after... The fermentation of nothing but sugar was probably the reason for the wine taste...

And this morning it is active... Good deal.

My first First batch is now made and in the basement. Used Indian Summer juice from Walmart. they had 3 that were labeled "not from concentate" the other 2 were concentrated. added the 2 pounds corn sugar. used the Red Star Montrachet. Hoping for the best....

Bottled!!!!

here is the little batch of "Hopped up on Coke"

bad67z, I bet it would go great with a Thurman Burger!!! Love that place.

mexican coke is still made with real Sugar where as the local stuff is corn syrup.. I believe that it does. I think it still has a sharper taste. I grew up on sugar coke, so I am Bias. I do not drink alot of pop anymore so when I do The extra price for the Mexican coke isnt that big of a deal.

pondering that the boil took care of some of the perservatives but I dont think it will cure the "ASS"

So me and my brew Buddy are preparing to brew a Nice red lager and while we are preping the equipment, talk turns to the Mexican coke-a-cola I have in the fridge. Now I can tell you I am a firm believer in the Real sugar coke, I think it is the best non beer beverage ever invented. I was...

after the debate I went to the Beer Smith and used the calculator and played a bit with it. I am going to have 3.2 volumes of Co2 which is a bit much. this was 5 lager and they all have been great. so I expect this too be as well. just a bit over carbed. I also learned a great lesson...

so in general, is it better to allow the beer to warm to room temp before transferring into the bottling bucketto aid in the release of this carbonation? or does it still not matter?

I started a pilsner a while back and it all but hit the final gravity after a bit in the secondary. I then lowered the temp to 35 and lagered for a month in a glass carboy still using an air lock. Yesterday I transfered it to the bottling bucket and then started filling bottles. I then noticed...

13.00 oz Light Dry Extract (8.0 SRM) 96.00 oz Pale Liquid Extract (8.0 SRM) 10.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) 8.00 oz Pale Malt (2 Row) US (2.0 SRM) 3.00 oz Caramel/Crystal Malt -...

finally tweek the recipe and I brewed it friday night. I used wyeast smack pack and noticed it wasnt 1 hour before the activator pack was swelled. I pitched the yeast about 11 pm friday night night and by 8 the next morning I had slight bubbling and by 8 Pm she was convulsing out of the air...

I was going to use an Old Ale strain of yeast but decided otherwise I figured it was Old Ale style but was not sure.