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First time doing a porter, I'm brewing in S Korea so is hard to get almost everything. Any thoughts on this recipe? 1 gallon batch 1/4lb caramunich2 1/2lb carafa2 Light dry malt extract Galena hops 11% 1/3 Oz for 15mins White labs Irish ale yeast Lactose 1.6Oz Thanks for any...

Normally grain, malt, hops and water I'm just going to cut out the malt and replace it with something like corn syrup I only make 1 gallon of unusual experiments...

i'm thinking of a new project recipe--If I were to make 1 gallon of beer, and choose to not use malt \, what kind of sugar should I use? Corn syrup, plain sugar? Lets say i do use corn syrup, about how much would you reccomend for 1 gallon? I hope you can help me

How much sugar should I put into a 1 gallon batch of apple cider, when bottling to ensure carbonation, but not explosion? What factors should I be concerned about? any advice you can give will be appreciated

I meant that when I bottled, it was clear, and now (since bottling) I have large chucks of "stuff" in my cider maybe 300% more tha when bottled

I have had this cider in wine bottles (still) and the amount of sediment has inceased...is that natural, or is my brew infected with something??

I have just put into primary my squeezed apple juice and hops, 1 oz of Fuggle, boiled for 15 mins in 3 cups of water. I pitched ale yeast last night and it bubbling away very happily...I gave it a whiff yesterday and it is kinda weird--have no idea what it will be like when yeast has done its...

I bought my kit all on internet, at http://www.leeners.com/ I had to add some things to the small kit, but they have everything you'd need, and I got all for less than $50 not the only place of course

Singular exprience....a bit yeasty, strange color tastes just like an other wine (this is a 13% still) drinkable, but i'd better wait more--next batch, rack better

Today I will open my first bottle and test out my "apple wine" I bottled 4 weeks ago, so probably not ready yet but.....cant wait any more I'll tell you how it went tomorrow--hopefully slightly hung-over hehe

well, i had a bubble free ferment, gas escaped before reaching airlock, and when I siphoned it yesterday, it smells like eggs--which I'm guessing is a "game over" any thoughts on that, is it fixable (probably not)

my recipe book says still or sparkling is ok, so you carbonate if you'd like--i would add campden to juice 24 hours before pitching yeast what do you guys think about that? im not an expert--just my personal opinion

yes, you're right, maybe replace the water with apple juice and reduce the sugar to 1 cup? or no sugar at all--depending on your ABV goal

from the recipe book for raspberry and blackberry recipe is same, except 4 lb blackberris or 3 lbs raspberries then 7 pts water 2 1/ lb sugar 1/2 tsp acid blend 1/2 tsp pectic enzyme 1 tsp yeast nutrient 1 pkg winie yeast starting SG 1.090-95 not mine, from a bbook--hope it helps

what kind of berries do you want to use? i have a book full of recipes

I was trying to get my buddy infected with the hombrew bug, so I walked him through everything, go him a set (purchased here in S Korea) and we squeezed the crap out of 11 giant Asian Pears for quite some time... Turns out the lid was not an airtight screw cap--i noticed that 24 after campden...

I put that in the fridge for about 4 days, racked off the sediment, added another cup of brown sugar, let that set in fridge for another 3 days and now warming to room temp--to make sure all yeast dead this was a troublesome one still curous how my ale yeast made it to 11% is that normal, any...

Update--racked to seondary today--hydrometer reading of .996 which gives me more than 11% ABV :confused: I thougth my ale yeast would stop before 11% So I have added 1 and 1/4 cup brown sugar and I am hoping the yeast is not hungry still (added campden just to send a hint)

I bet you could use your juicer--i use a combination blender and straining bag--and with that it takes me about 30 mins to squeeze out a gallon--juicer would probably save you from tiny fruit pieces and may be faster (less hand juice contact anyway)

My kit came with : pectic enzyme, yeast nutrient, wine tannin, and an acid blend (powder) I have found lots of recipes with all of these chemicals--not sure if you mean chemical ingredients can always add other fruit flavors, spices, different sugars, syrups etc to add/change flavor--amount...