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Looks like Bird Crap to me......?????

more than likley it was just a vaccume sealed bag of LME:D

maybe let it finish fermenting, should be pretty strong and very dry, and then back sweeten with Frozen concentrate to taste. I love/hate hard cider:drunk:

the stuff is like $89 dollars a gallon!! I gallon covers like 450 sqft. one gallon would do the trick... maybe if I had a bigger set up..Hmmmm????

I sat through a webinar yesterday and noticed that the product claims to be used by some breweries to help cut fuel cost and over all efficiency. The product is called Nansulate, and they claim that if applied to a boiler or transfer pipe (like 20 coats) that the surface temp of a boiling 400...

I tried this the week after they arrived at our local beer stop. It was different, and not at all what I expected. The 22 that we split had more of a heavily hopped english sour taste, is this common for an English style IPA? Also tried an old guardian barley whine and a smoked porter from...

:pI love me some mashed sweet taters!:p

brewing a stone DB and pitched a WLP051 ... I was thinking that the gradual warmingto 72 degrees from my 67-68 degree, 18 day fermentation,that I cuold coax the yeast into cleaning up after themsleves a little. Also, this has been in secondary for a little over a month. brewed it 7/3/10...

I have a "fermometer" on my better bottle but I have been also using a infrared point and shoot type laser thermometer. It is giving me a reading 2 degrees lower than the stick on fermometer (stick on says 74 laser says 72) will there be a noticable difference in the taste if my temp for...

So changing the boil volume, and not changing the hop addition wont make this beer way to bitter? The schedule for a PM was 3 1/2oz chin. at 60min, 3/4oz chin. at 15min and 3/4oz chin. at 5 min. I guess I am concerned that that was for a 2 1/2 gallon boil and the top off would dilute the hop...

I transfered my Stone DB clone on saturday. The beer finished at 1.024, 1point under the reciepe. But when I tasted the sample it seemed that the flavors were all muddled together? It almost reminided me of a DFH 120 kinda bizzare taste.. this brew had 5oz of chinook, but was supposed to be a 2...

Down here in the ice cold region of NW Florida we crank our A/C down to about 73 degrees and sit it in our bath tub! I have a IIPA in the hall bath tub at about 70 degrees... the task master doesnt like it....my sons gonna be back in a week! you have to move that S@#t!...Just change your water...

http://media-files.gather.com/images/d443/d394/d744/d224/d96/f3/full.jpg Duck paddling.....is there any other way?

@Jerish- Your signature states exactly my thoughts befors I started Homebrewing!

Man I loved FT before I discovered IPA... GOD BLESS THE HOPS!!

found it... http://www.brewsupplies.com/hop_characteristics.htm

I saw a chart online that showed peak boiling times for bittering/aroma hops....I will try to find it and post the link. But to get the most from the bittering hops 60 minutes was the max. the aroma hops if boiled longer than 20 minutes started losing flavor...i guess maybe the flavors start...

According to the Fermomater on my carboy it shows 60-75 degrees is the ale fermenting range.

Austin Home Brew shipped mine last Tuesday (DBL Bastard Clone) and my yeast was warm when I opened the box. We Double pitched and I didnt see any activty for 96 hrs...I called the supplier and they 2 day shipped another 2 vials of the yeast. I would say if you have any concerns I would make a...

WE HAVE LIFT OFF!.....talk about a late starter, almost 96 hours after pitching the yeast, I came home yesterday and saw activity in my blow off pail. This morning I had to pour out my blow off bucket cause it was about to overflow onto the floor! I feel pretty good about the fact that I didnt...