Search results

Okay, so I make coffee wine. Usually, they come out pretty tasty. I made a "christmas" coffee wine, using a Christmas blend coffee, some honey and molasses. It did not come out all that great. I'll drink it just because I don't want to waste it...it is not THAT bad. Anyhow, I'm sitting here...

So, the local homebrew store closed, and I don't have easy access to extract any longer. While I contemplate where to buy extracts online, I thought I would use some of my leftover grains and actually try an all grain brew. Not sure if it would work though - again, my first attempt at it...

First, let me say this. I don't check for gravity, since I brew 1 gallon, to 1-1/2 gallon batches and don't want to lose any of my brew. I know...that doesn't help answer my questions much. I was able to check my final gravity. I explain that further on. I had made a strong beer, expected ABV...

Okay....this is for anyone who brews gallon batches, or something even remotely close. (I actually brew 1-1/2 gallon batches now, typically) I have never actually taken any readings for OG or SG or anything like that, simply because I didn't want to waste any of what little bit I was actually...

So, I don't REALLY need to explain the stupid thing I did, and talk about the tremendous mess I made, right? I can just say I learned my lesson, and we'll all leave it at that, right?

After two nice, cold glasses of this, I'm feeling pretty good.

I was stuck at home with a sick kid today, and not much to do....SO, I brewed that beer I've been wanting to brew but haven't had the time. I originally wanted to try brewing a pale or amber beer with coffee flavor in it. Based on the grains I had available for steeping, though, I decided...

Okay, so tonight at dinner I had a coffee lager. It was pretty good....Haywire, I think was the brand. Anyhow, the lager was a normal dark amber color, not dark like one would normally think of for a beer with coffee in it. I am curious if anyone has some ideas about how to get that coffee...

I was quite worried about starting into brewing beer. I had some moderate success in wine and ginger beer. Beer seemed a step too far, though. Thanks to lots of research and reading everyone's posts on here, however, I made my way into extract brewing, using steeping grains and adjuncts...

I forgot to keep track of how much FRESH mint I actually put into this...sorry. I will say this, it was quite a bit. Imagine cutting stalks of fresh mint right at ground level...they're probably 5-6in tall - I must have put in, easily, 15 talks of mint...just taking the leaves off and...

On the left, almost two gallons of honey tangerine weizenbock. On the right, almost a full gallon of ginger beer - which should be a great batch, by the by.

Boil 1 gallon Full batch - roughly 1.75 gallons (in two 1 gallon glass carboys) ABV approximately 6.57% (I was really only planing on 1.5 gallons, which would've been a little over 7% ABV, but ended up just filling the carboys up a bit more...I'm okay with a bottle or two extra for a slightly...

Hi all I'm working on a nice, light summer beer and I was thinking of going with a honey wheat. While working up the recipe, I realized it matches a weizenbock style pretty well, so I thought I would stick with that and try to ensure it matches a weizenbock. I've looked up a few...

I made coffee wine. I've made it before, and did not end up with oil in the final product. However, this batch I made has ended up with a sheen of oil on top after fermentation. I know coffee has oils, so I suppose this is where it came from...it is the only place it COULD have come...

This should be a great batch of wine when it is finished. Here's what I did: 1/2 gallon batch 2 cups white sugar 2 tablespoons honey 16 tablespoons coffee grounds 1oz roasted barley 1oz Crystal 60 1oz UK chocolate Heat the water and steep the crushed grains for 30 minutes. (**I...

Here is the recipe I made for a little half-gallon test batch. I'll be making a full gallon batch soon...hopefully this coming weekend. 1/2 gallon batch...just a test. 12 oz frozen yellow corn - crushed well or put through a ....blender for a few spins. 4oz pale 2-row 2 cups plain...

If this isn't okay - I apologize and will understand if you remove it. That said...I've started an rpg publishing company, and if anyone would like to check out the goods, here is a link. Most of my products will be available as PDF downloads on this site...DriveThruRPG...though I do also...

BIG SIGH.... I've had a wine going for almost two weeks now...I let juice ferment for about a week, then added one can of juice concentrate, then three days later added a second can of juice concentrate. It didn't do much with the first can of concentrate, but MAN did it take off after I added...

I know...you're thinking this should be under the wine thread. But, no...here is my question...and it is a beer question: I've been looking up corn wine recipes, and all of them, basically, involve crushing up some corn and cooking it with sugar, then fermenting it. Here is what I see is...

I picked up some ingredients almost a month ago, and FINALLY found the time to brewing. I have been planning an actual gingerbread beer...and so far, it tastes pretty good (before fermentation). Needs a little more fresh ginger next time I make it, but I don't think it will turn out too bad...