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Yea sweed it is WICKED and AWESOME but it'll get better with time (unlike most of my gf's LOL) I added 2 or 3 bags of LBrown sugar and used nottingham yeast. For a while I thought it wasn't even fermenting.... boy was I wrong. I didn't think the yeast was going to hang with that much...

Good Idea for small batches and "experiments" :)

I just finished a bottling up some haad cidah (maybe wine at this point) and damn it's got some kick (12.5% abv!!) but next time I am going for something a little mellower like this.

How long do the Campden tablets last??? I have a bottle in the fridge for 2 years or soo and though I don't mind getting more.... if I don't have to, why bother with the trip to the LHBS? I notice on my bottle (LD carlson) there is no "born on" or "use by" date

Roger that. Thats my plan.

I can wait, I am a, lazy errr I mean patient man.

Sure was this morning.

I have not used any enzyme and my auto correct comes up with some funny stuff, backseat from back at. I haven't checked the gravity, how often can you safely do that without fear of introducing "other stuff"??

Looking backseat my notes i used 1/2 cup to 3/4 cup in about a quart of h2o probably a little less.

THe starter was a smack pack of Belgium strong (1388?) In a 2 cups of dme in a quart bottle for 2 days w/ an airlock at 75 I think. I did follow the starter directions that have just don't have them in front of me. I used 9 lbs of dme after the mashing (correct term?) the grains I had then...

ALE 1) choose either Ale etc (hybrid is a cool fermented ale pretty much) 1.095 2) input in your OG 5 gallons 3) input your starting volume 10/22/12 for simplicity 4) read the production date off the vial or smack pack and input that number SIMPLE Also for...

Thanks hopper, at the cost of all grain maybe I will Go that route. It's explained pretty well in that article. Wort/beer is still bubbling, but follows this cycle...... swish around the wort bubbles consderably more for about 2 days do it again same result yet it will bubble for less...

That's what it cost at my lhbs. Looking at Austin hb a 1 lb bag of dme is about 4 bucks x 9 is 36 right there. Grains were another 20 atleast, hops probably 20, yeast pack, which I bought 2 bcuz the first one didn't take ( did the starter thing ) . Maybe 100 was hhigh but not really that...

What I did was a 2 day yeast starter. Forget how much dme but was according to tips from here..

The stirring and temp increase seemed to have livened them up but I will keep gently stirring and maybe bump the temp 1 or 2 more. It really doesn't taste bad now truth be told but would like as much as possible out 8f it. I surely don't want a soda beer :P yuck. I also have to add that...

So I stirred up the wort a bit, and bumped the temp up 3 -4 degrees and here's what happened..... -bubbling increased through the airlock to approximately 1 blurb per 5 -10 secs, sometimes more some times less - took a gravity reading approximately 1.045 it's still fermenting. -tasted a...

Yup sure is, it was like $100 in ingredients!!

3lb Pale Malt (2 row) 1 lb Roasted Barley 1lb Black (Patent) Malt 1 lb Chocolate Malt 3/4 lb Wheat Malt. Wen I tasted it itches a very smoky, chocolatey taste. A touch to sweet but not bad really. I used a lot of hops.

I did the partial mash in the oven at 170 if I recall correctly for about an hour then sparged into my 6 gallon pot. Iadded my 9 lbs of dme and did the hour boil with various hops. I will definitely check gravity in a few days. I forgot to say this was my first partial mash.

So I whipped up a partial mash Russian imperial stout with an o.g. of 1.095. Of course i did a yeast starter (Belgium strong ale yeast) 2 days before and pitched the yeast at about 75 degrees. In about a day it was bubbling so much it damn near blew the airlock off, wort was bubbling out of...