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Just sampled my first batch of this two days ago, and I had the same results as eternalhoppiness - Malt and colour are dead on, but it isn't as spicy. I couldn't get Pacman either, or anything other than Notthingham so I used that. Though it wasn't PERFECTLY Dead Guy Ale - I was damn good...

+1 to this as well. Mr. Beer is perfect for this kind of job. Also, if you have 1 gallon growlers, I would recommend using them for racking. Leave the cider in Mr. Beer for a month - pop the whole thing in the fridge for a day or two and then rack it into the growlers for another month before...

I became a bit erect just reading the title of this. MOTHER OF GOD THAT SOUNDS GOOD.

Is she's anything like mine, I get deadlines all the time. Just give here one. "Babe? It's new-fridge-o-clock. Either we buy one together on Saturday or I come home with one on Sunday. And you know if I buy one it will have two taps in the door."

This beer came out great! A huge hit with guests. It finnished a bit dryer that I had hoped so its more like 7% ABV. I'm making another batch in a month or so, and conditioning it untill the fall. I'm going to try 1 LB of amber and 1 LB of either Medium or Lite. I'm also going to double...

oops! Forgot to follow up on this one. Yeah, its really good! There was a VERY subtle yam taste to it, and I paniced with the hops and doubled up at the last minute. So I've done two more batches since then with an improved recipe. Batch: 2.5 Gallons 2 LB Medium DME 3 LB Yams...

I'm brewing a partial mash version of this. Mine is a 2 gal test batch (in a MR. BREW!) Yam-Bam-Thank-You-Mam 1 lb - 2 row (left overs from a previous batch) 1 lb - Medium DME 1 lb - Light DME 2 lb - Raw Sweet potato peeled, 1 inch cubes .5 oz Fuggles @ 60 .5 oz Fuggles @ 30...

I've been doing beer bread for a few months now. Darker and malty is the best kind to use. I had been using my Guiness clone, but now I am using Rickard's Dark. Its really good in German Dark Rye bread, which usualy calls for coffee, but we use beer instead. I have also made an ultra think...

I've been making Apfelwein with cranberry cocktale for a few months now. It is sort of a haus cider that friends and family really like. I use 65-35 apple juice to cranberry cocktail, and back sweeten with frozen apple juice concentrate. Crapple Cider

I'm trying to find a bunch of fellow HBTers in the Toronto area who love to talk homebrew. It doesn't matter what your brand of homebrew, kit, extract, AG, cider, or wine, all are welcome. If anyone out there in the Toronto area would like to meet some fellow homebrewers then post in this...

Congrats! I just brewed my first AG on Monday as well. Sounds like you had a better go than I did. I am super impressed you went straight to AG. I have been doing kits for about a year, which turned out great, but then I decided to ACTUALY brew beer. I can't imagine going straight to AG though...

Well I did it; my first all-grain beer. Things went pretty well all things concidered. I hit my temps within a degree or two for the full times. I didn't get boil over either, which I'm pretty proud of myself for. But man that was a long 7 hours of work by myself. Only problem was, I...

I am getting ready to do my first All Grain Brew. I have been brewing for about a year now and done 5 great extract brews. I have done all my research into the techniques and I only need two more pieces of equipment. In Ontario, this Monday is a civic holiday so I want to have everything ready...

Welcome to HBT BrewMath! Glad to hear you are getting pumped about your first cider. I made my first about 7 months ago and after three batches I have a really great recipe. Cider is one of my favourites to brew because its so easy to make, and costs so little. Only problem is the WAITING...

I use potasium sorbate for 3 days, backsweeten with 1 can of frozen apple juice concentrate over night, and bottle into wine bottles. Lots of sweetness and apple flavour, but with a nice bite. I would love to have it carbed, but I don't enjoy the dry taste either. +1 to keg carbination. I...

Would work well for a primary, would work GREAT for ageing. Grab a dollar store pot of black paint for UV protection, fill it up with some wine or beer and toss it under the stairs for 6 months.

Love this idea! I might do my own solstice brew. Maybe a 1 gal batch... :mug:

If you are like most working stiffs, you probably have some time off around the holidays. If you are like most brewers, you have probably planned what you are going to brew with this time. Post your plans, I'll start us off. - Bottling a Stout that bubbling away right now 5 gal - Start a...

Love the Tag-Line! Just out of curiosity, why no sorbate? Are you planing on carbing in the bottle?

I'm going to do a batch of Cranberry Apple Cider soon, I might cut the sugar and use this method instead. It sounds tasty. I usualy back sweeten with a 12 oz frozen log of apple juice per gallon. But I never thought of fermenting that log instead of sugar. Thanks!