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I'm not sure if anyone here has tried Goblin Juice from Meijer's, but I had the thought that a fermented dry version may be an interesting drink. It's a mixture of grape and blackcurrant juice that's been sweetened and artificially colored (Red 40, Yellow 5?). It has tannic acid and a couple...

I bottled my batch of Cheesefood's Caramel Vanilla Ale yesterday, and now I need to fill that void. Bitter(?) Brown: 5 gallon batch full-boil Steep grains for 45mins at 155F 5lbs Wheat Malt Extract Syrup 4lbs Dark Malt Extract Syrup 8oz British Pale 4oz Chocolate Malt 4oz Belgian...

That Apfelwein sure does give off some strong fermentation gas. I don't think it smells like sewage though. More like rotten apples. I can't believe I'm anxiously awaiting some spoiled apple juice! :mug:

I made a batch based around your recipe, and I have to say it's terrific. Here are a couple shots of a glass at three weeks of bottle conditioning:

After seeing the responses to Edwort's Apfelwein. I just had to make a batch. And then another. Now my brew closet is getting a bit full. From left to right: Caramel Vanilla Ale (Cheesefood's recipe), Golden Ale (My first original recipe), and the Apfelwein (Edwort's recipe). This doesn't...

The infamous Pacman yeast! It's funny that I bought a bottle of Rouge Mocha Porter expecting to do this. It makes the $6 22oz beer a great value (reusable bottle, yeast, and great beer). Before long, I'll have the 15 varieties I'm shooting for. :rockin:

I'm not a big fan of licorice at all, so maybe 4oz of aromatic? And when you mean late extract addition, how many minutes of boil?

This is also a very nice recipe.

Going by what I have on hand, I cobbled up the following. 5.5 gallon batch, boil time 60 minutes. 4lbs Ultralite extract syrup (60min) 3lbs Wheat extract syrup (60min) 8oz Belgian Aromatic (45min steep 155F) 8oz Crystal 20L (45min steep 155F) 1oz Amarillo 9.3% AA (60min) .5oz Willamette 5.1%...

Yeah, that put me on massive tilt. I picked up the package today, so I'll be making something at some point tonight. But I'm still concerned about that batch I have sitting in primary. Any thoughts? It's still hanging at 1.021 SG from a 1.060 OG.

Unfortunately, the main office of my apt building didn't call me when I had requested them to, so my Morebeer package with perishable extract is just sitting there at room temperature, degrading. And worst of all I can't brew tonight! And I actually remembered to check anyway, and not rely...

I think my fermentation is done for my version of Cheesefood's repice. OG: 1.060 FG: 1.021 The SG has hung at that spot for about 7 days now. Do I need to pitch some yeast to try and lower it a bit more? Or should I give it a week or two to clear then bottle?

Better safe than sorry I suppose. :cross: Plus the cooler has enough room for all the additional vials I have (56). I'm going to try keeping 4 vials of each yeast strain I come across.

I just froze a few vials of the yeast I harvested here using dry ice. Is 12.2F (11C) cold enough to keep these vials frozen? Edit: Using a modified Styrofoam cooler and ice in the freezer, it looks like the inside temperature where the vials are is right at 0F. I don't know how much this will...

I recently got in a 60qt kettle and have been doing test runs with 5 gallons of tap water. I've used the method flyguy has posted here with the insulation. My setup is two electric coils. 1. No insulation: 1 hour minutes for 150->197 degrees max out for 20 minutes 2. One layer of...

16" diameter 17" height 50" circumference 3418 cu/in volume = 14.8 gallons capacity Lying ad! I'm missing a quart! :drunk:

<b>Two pics with 24oz mason jar for scale (there's a flat lid not pictured):</b> <b>The steamer basket it comes with:</b> I lucked out and saw this thread and made an order for the pot. They had a coupon for $20 off of a $100+ order so I tacked on a 9qt dutch oven I'd been wanting...

Hah, you got me while I was fixing the code. I was actually hoping this would take awhile to develop. My frozen yeast equipment is still on its way here. :drunk:

I'm still waiting for my first batch to properly bottle condition. So I crack open my last bottle of Bell's Expedition Stout. As I'm decanting, I notice the sediment and think; 'wait a minute, I can't let that go to waste!' I leave about a 1/4" of beer in the bottle, and pour in about 3oz of tap...

Thanks! I was a bit concerned when every reference to a blow-off tube was followed by 'switched to airlock' in various threads.