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My wife is requesting I make her a beer that she had at our beer festival a couple years ago. It's called Disco Lemonade from Sherwood Brewing. I sent them an email to see if they would share the recipe but in the meantime, does anyone have an idea for a 5 gallon all grain batch? I believe it...

I'm switching over to an electric system in the near future and am selling my all grain set up. I'm located about 20 miles west of Detroit, MI. I'll meet the buyer within a few miles. $250. 1 keggle 2 glass carboys 2 propane burners, these are powerful. These hook to one propane tank. I'll...

So, you just sanitize some containers by boiling them and scoop it out of the fermenter bucket? Then you make a starter from that? Approximately how many pint size jars would you get from a 5 gallon batch?

This is my first attempt at washing yeast. If it's this easy, I can't believe I didn't try this before. Time to buy some more pint sized mason jars. I use dry yeast often also, but this will be nice for some more of the expensive liquid yeasts. "][/URL]

I wouldn't shake it. This time of year, I can't keep my buckets in the basement as it's too cold. I have to keep my buckets in my living room to keep the temp closer to 68-70. I would try and move yours to a warmer location.

Already at 1.002 after only one week. I just wrapped some foil bubble wrap insulation and a sleeping bag around the bucket to try and up the temperature. It's been at 68-70 for the first week. It tasted good. "]http://s199.photobucket.com/user/Mikes145/media/Beer/IMAG2075.jpg.html]

I know its saison, just couldn't remember the number. French saison 3711 it is as I thought.

Perfect, thank you. Time to make a beer.

I've never had a starter look this way. Its a smack pack, saison 3711 I believe.

The recipe I'm making calls for 3 calls of frozen juice to back sweeten. I made this recipe before and it was decent. It's a 5 gallon recipe. https://www.homebrewtalk.com/showthread.php?t=292770&page=42 The recipe is a little bit down on that page.

I have a cider in the carboy that is done fermenting. Can I just rack to a keg with campden/sorbate for a couple days and then back sweeten with some apple juice concentrate? Or do I need to rack to another carboy and then transfer to the keg later? I'm trying to transfer as little as possible.

I brewed something similar to this a couple days ago and it's in the fermenter now. I didn't add coffee to the kettle at flameout though. I just bought some Sumatra and Kona coffee yesterday. Would it be ok to add some cold brewed Sumatra coffee to the fermenter at this point and let it go...

Ever play that around the campfire? Well I got the "B." [/URL][/IMG] I have stout, raspberry wheat, centennial blonde, and a smash (promise malt and mosaic hops). I have a friend coming to the campground that brews also. Should make for a fun weekend. Don't worry, we are quiet around...

I'm replacing the upper/lower ball joints and axle u-joints on my truck. It's a 1 ton and they are worn out at 98,000 miles.

I'd give them my recipe. How many times on HBT has someone said they emailed or asked the brewery for their recipe and got it? I know of a few anyway. A good brewer could probably guess your recipe pretty close anyway. I wouldn't burn any bridges this soon. You may develop some good friends...

Retired police officer. I retired one year ago and haven't started looking for a job yet. Maybe someday for extra spending money.

Are we talking about Pex here? If so, I also think that it wouldn't transfer the heat well and act more like an insulator. It would probably handle the higher heat though, but I bet that copper would last alot longer for this application.

5 gal. Imperial Stout 5 gal. Raspberry/lemon wheat

I wouldn't add the whole dram. That stuff is strong. You can always add more.