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I made a batch of EdWort's apfelwein thinking that I would never get to taste the real deal. 6 months and a corny keg later I am in Frankfurt drinking their "most famous" apfelwein, and... I gotta say that my(EdWort's recipe) apfelwein came out better than the stuff I have ordered at...

That is true, but I think I can work around it by using this one for my fermentation fridge, and using my other controller for my lager freezer

ok, As a replacement, I was thinking of getting a Lux Win100 (Lux - Programmable Thermostats: WIN100) from my local ACE. Does anyone have experience with these things?

Somehow I screwed up the wiring on a new ranco 111000 ETC I connected all the wires, but they must not have been tight enough, because when I turned it on, it sparked, and died. After successfully rewiring it, the controller doesn't show any signs of life. Is there any way to salvage this, or...

hmmm I have never seen people use a kolsch yeast for spiciness. I would have thought you would use some sort of belgian yeast to spice it up. This recipe uses a saison yeast: Recipes - DKM Second Runnerup - Saison Potiron (Pumpkin) - Maltose Falcons Home Brewing Society (Los Angeles Homebrewing)

I brewed a honey ginger beer a while ago, and i primed with honey boiled with ginger, and it seemed to turn out pretty well. It ended up having a solid ginger taste.

I just brewed Dogfish Head's Midas Touch clone, and that recipe says that you should stir in the honey at strikeout, and wait 5 minutes before cooling. Hope that helps

Here's a little bit of an update to the recipe I made: First, I removed the roasted grains and instead used dark belgian candi sugar to darken it. In searching opinions on how to use corriander and peppercorns, I found several people that would grind their spices, so I thought i would give it...

I recently took some classes in welding (in order to start making my own brewing equipment) and the teacher was talking about how it can be dangerous to use a plasma torch on old wheat drums, because they can explode. Later I asked him about whether he thought it would be ok to cut the top off...

I recently brewed a Saison, and after a month of fermenation stuck at 1020 (supposed to be 1013). This would explain it...

Re-worked the recipe and got cold feet with the roasty taste, so i decided to see how dark belgian candi sugar would work. Here's the new recipe: Crescent Moon 12-A Brown Porter Original Gravity: 1.051 (1.040 - 1.052) Terminal Gravity: 1.013 (1.008 - 1.014) Color: 22.1 (20.0 - 30.0) Alcohol...

Found a similar recipe in Randy Mosher's book "Radical Brewing" called Tangerine Porter. I was thinking of doing that one instead, but subbing out more wheat malt...

Here's the recipe i was thinking of: 5 lb Belgian two row 2 lb American Wheat Malt 1 lb Flaked wheat 1 lb Chocolate Wheat Malt 1 lb Flaked oats Mash at 152F Before boil add .5 lb Lactose Sugar 0.5 oz Cascade Pellets (45 min) 0.4 oz Bitter Orange Peel (15 min) 0.4 oz Corriander seeds (crushed)...

I was wondering if anyone has ever had any experience making a wit style beer with orange peel and corriander, but using some dark specialty grains and some lactose sugar. I was thinking of making something like that, but don't want to have a disaster of a batch to drink afterwards. Also...