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recipe on this one is about twelve pounds two-row and three chocolate malt. yeah, i would figure the sugar wouldn't make for the best of beers, but hey.. how would it affect the taste on a batch with these kinds of basic materials if say five pounds extra sugar were added?

oh yeah doin all grain, but only have a three-gallon kettle.. so i suppose gravity is halved.. drained three gallons from the mash tun, boiled it etc, then added three gallons regular waterto the carboy. hmmm,, so would thesugar be any good?

if three gallons of water were added to three gallons of drained wort would it have a huge impact on the amount of alcohol? i don't have a big enough kettle is why-- if it does could multiple pounds of corn sugar be added without extreme taste difference? much thanks cats-- :mug:

YO YO DAN MAN!!!!!!! hahaha good deal-- you be findin the spot. looks like brewin updates can be done a lot easier over this thing now, eh? way too stoked--- although yep, looks like the kombucha might not have much of a handhold in here.... go all grain and don't forgit to come on...

so i hear all of this primary in the bucket and the secondary in the carboy, but my thoughts were to reverse-- primary in carboy and secondary in bucket-- kinda see it as best of both worlds-- still get to see the action in the glass, can tell where the sediment begins as to not get it into...

whew so a few things-- yeah the shakin i'd imagin'd be a bad idea, but the plan was to mix up some of the pulp to kinda dissolve into the water, as the division between water and pulp is so strict. the water underneath is still about perfectly clear as of now. i guess though in a little bit...

so i got this project goin on here-- at the farmer's market here in hilo, hawaii papayas are pretty ridiculously cheap-- like six of em for a buck, and i always loved the cider and other boozy-juice drinks, and i figured hell, lets give it a go. with this new industrial-like strength...

whoa righteousness, so then after keepin em at about 150 for an hour, then get em on a rollin boil for another hour?

so the deal is this- i've run through a number of brews using malt extract, but budget has thrown me off of them, so recently i've been getting the huge bags of whole 2-row malt and then some other randoms (still whole) for flavor. my attempt at this was to grind the grains in an...

whew well yeah it does indeed lokk like i mixed up a few things. as my previous beermaking has consisted of dumping malt extract and extra sugar and all the rest into a pot and plainly cooking it with no regard for temperature, actual time, cleanliness, etc, in my transfer to all grain...

so a bit of background-- i've recently switched to the grain brewing for cost and budget reasons, and have been playing around with some techniques on the last few runs-- first run the malt was very finely ground and my more compulsive side simply threw all of the grist into the boiling...