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That was my first thought, but then looking beyond that, the options were numerous. Tastes exactly like dill pickles, which I'll probably get penalized for, since they look for "subtle" flavor that doesn't mask the beer. And yes, we all think of cucumbers as vegetables, but they are a fruit...

Sorry, Safale US-05 yeast also.

I use 2 oz of heather tips. The only place I could find them was at my home brew store.

I made a dill pickle beer, and would like to enter it into a competition, however, I'm not sure what category. I used wheat and pilsner extract, along with acidulated malt, to create a sour base, and added some dill along with the hops. In the secondary, I added dill pickles, juice and all...

Thanks, I believe I saw a review for this book at some point in time. Just what I was looking for.

When I started homebrewing 12 years ago, I read and reread Charlie Papazian's "Complete Joy of Homebrewing", and had it on the counter to reference during my first 10-15 batches. That book is now on loan to a friend, and frankly is a bit dated. Can someone please refer me to a book (I'm old...

Guinness, Bass, Fuller's, Samuel Smith

When you buy the wife's beer in returnables............because they come in a REALLY nice box.

Did you read the whole story? I know headspace is the issue, the last 2 times. The question is, why is it different now? Headspace has never been an issue before. I'm looking for a "NEW" variable. That's why I went through the effort of giving you a history of my brewhouse.

So what you're saying is, smacking a smackpack and having it inflate is not ensuring activity? What's happening? Dry packets have no confirmation.

Let me just preface by saying, nothing irritates me more than people saying you need to make a starter, smack-packs don't have the 10 brazillion cells to make good beer. I've been making good beer for years without making a starter. So, a few weeks back, I went to obtain some raw materials...

I made a batch using the recipe posted earlier in this thread, with the addition of 1/2 oz. dried spearmint. The messing with wintergreen seemed excessive, and spearmint seemed like it would work. I'm surprised, with your recipe having way more crystal malt than mine, it's not sweet enough. I...

I'm sorry, you're making this way too scientific. And I bet you're beers are suffering.........relax.

I made a great copy of Dead Guy many years ago, with a recipe from my local store, when it was still new. I may still have it in one of my notebooks, and it wasn't nearly as complicated as this thread makes it seem.

Award winning? No. But a guy that works with my wife and wanted to try my homebrews said this puts Chill and Bud Light Lime to shame. And he preferred this to some of my brews I think are better. Might be a perfect match for the not-so-homebrew endowed. Bear in mind, I brewed this getting rid of...

Far be it for me to not follow directions, and I have followed these, but can someone explain to me the difference between "rehydrating" dry yeast for a few minutes in slightly warmer than fermenting temp water, and "rehydrating" in proper temp wort.

I checked it again friday night and activity dropped considerably. Seems to be dropping clear now. Guess it just needed time.

I"m sorry, I added 1 oz Perle for 60 min, 1/4 oz Perle for the last 15 minutes. How did I miss that?

How much yeast nutrient? I may have underdone that. I've never used it before. It says 1/2 tsp, I went crazy and doubled that. Not enough?

You could, if your SG says it's ready. You could still wait a few days, bottle, and bring along and enjoy at the end of your stay.