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As for combating lack of body, you could start by not adding any additional sugar. Adding sugar will make your brew thinner.

I made mine with dark or liquid LME (not sure which). It's a lot darker looking than any cider, but I like the taste this far. You can probably skip the crystal malt, if you're using dark extract.

The above is a quote from your source I think a lot of brewers here would disagree with as most threads about T-58 on this forum are rather negative. I don't know if I would trust this guy's opinions.

It depends on the style of beer you want to brew. If you want a Belgian ale or a German wheat beer you need the appropriate liquid yeast to get the best results. I think dry yeast is just as good as liquid yeast for more standard beers, like all kind of American and English ales, for example.

Thanks for the info. I think I'm going to give it a shot anyway, but I'll probably halve the amount of powder again (I wasn't planning on using a lot). Hopefully aging/conditioning will improve the beer, if I happen to overdo it. I haven't seen any oak chips around here, sadly.

I just picked up a small packet of oak powder from the brewing section of a store. It says Oakmore and the importers have apparently added the text "Oak Chips" in Finnish. The actual consistency seems much more like a powder or "sawdust". I think it might be this or something like it. The...

Banana flavor in a German wheat beer is a must for me.

I just tried a warm bottle after just two days of priming. It's already carbonated! And good! It is also almost black, because of the dark LME I used. I must say I'm pleasantly surprised and can't wait to try some more after a couple of weeks.

And apparently: quinary, senary, septenary, octonary, nonary and denary. :D

My 2.5 gallon batch will soon be bottled! 158.5

How can anyone think this would be a bad thing? I doubt BMC will be the only choice (if they will even carry it). Starbucks might not focus on really premium beers, but I bet some of the stuff they choose to serve will get more people interested in beer culture and spread awareness. Beer...

I made a 10 liter batch of this yesterday! :mug: I used 8 liters of 100% apple juice from the store. The wort was boiled in 2 liters of water with: 120 g crystal 60 120 g carapils 530 g dark LME 8 g East Kent Goldings I cooled the wort in a water bath, mixed it with the AJ in...

How about a Hefeweizen? The recipes are simple and the beer's ready to drink in just a few weeks. :)

You don't need to mash Carapils.

I brewed this yesterday. A part from an unfortunate boil-over that left caramelized wort all over my stove top, everything went well. :) I added some Van Houten (dutch-processed) cocoa powder at 15 minutes, which added a lovely smell of hot chocolate and a bunch of cocoa fat floating on top of...

That's what I would do. Let it carbonate for the full three weeks, and then keep it in the fridge for a few days so the yeast has time to sink to the bottom and create a hard cake.

I started out making two batches of a kind of generic recipe that I got from ordering random ingredients. They were both drinkable, but I have been much happier with my German wheat, which was my third batch. I have now started trying to recreate a couple of styles I know I like and doing some...

Sounds like a lot. Wouldn't that amount add a ****load of fermentable sugars to the wort? Could it even be called a beer at that point?

Converting the standard 5 gallon recipes I've found seems to land me at about 75 grams of cocoa powder and 600 grams of strawberries. Does this sound reasonable?

This awesome idea came to me today. Why not combine strawberries (possibly my favorite kind of berry) with a double chocolate stout (definitely a style I enjoy)? I've been reading threads about cocoa powder and fruit for the last hour probably. I think I've chosen to add some cocoa powder 15...