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I feel this topic NEEDS to be cleared up. I began several months age on a test to see just how much table sugar could be added to a brew. I started by adding the sugar slowly after fermentation had started. This told me it did not take much for the brew to get an off cider like flavor...

Very nice.

My Mother-in law used to make what she called Brandied Fruit. She used it to make wonderful holiday cakes every year. She always kept a starter container around. Ever once in a while she would just dump in a large can of mixed fruit and some sugar. When she heard I was making wine at...

Mine is also a Coors Light drinker. She said a few weeks ago that if I could produce for her a brew she liked, she would be right in there helping me brew. Well, I bottled a Blonde Ale yesterday. Her only comment on sampling was, “Wow, just add some fizz.” I went for a 2.6 Co2 level...

Hmmm... a Cream Ale using real cream. Or a Buttermilk Stout? Give it a shot, and let us know how it goes.

Here is how BeerSmith works it out. 7lbs 12oz 2 Row in 3 gal = 1.070 or a 6.84 ABV with FG = 1.018 + 3lbs DME = 1.099 OG for 3.5 gallons, 9.69 ABV, FG = 1.025 + 3lbs DME = 1.120 OG for 4 gallons, 11.87 ABV, FG = 1.030 + 3lbs DME = 1.136 OG for 4.5 gallons, 13.59 ABV, FG = 1.033 + 3lbs DME...

Oh, and for drilling plastic holes, get a auger wood bit and go slow.

Hold the Alt key down, type 32 and release.

I could use one.

Since the Belgian Yeast will put off a unique aroma, I’d dry hop with the Hallertauer and let the aroma of the European hop accent the European yeast’s aroma. Just my thinking on beer design.

People really liked my IEIPA (14A/C Imperial English India Pale Ale) and that is all I cared about.

I picked up some 2-Row and Chrystal 40L the other day. I was planning on doing a Pale Ale and a Blonde Ale. Then I got to reading about roasting grains. Now I'm thinking a Brown, Porter or Stout might be nice. I have read up on roasting grains and making crystal from base grains and have a...

Hop Green

I like to do a SWIRL instead of a shake. It will stir up the bottom and if there is any built up Co2 it won't go shooting out the top. If the swirl is ok, I'll tilt the jug and swirl at an angle to mix everything up really well.

Build two chambers. One for the fermenters and one to hold PLENTY of ice. +1 on insulate them well.

Portable Hot tube for the kids or grandma.

I have a Bock fermenting now. The Yeast has been in the fridge since July 2010.

Do you see bubbles when you drop the stone in a glass of water?

Here is a Home Brew supplier in Canada. http://ihomebrewing.ca/ In St Johns there is Brewer Lane. They list grains on their site. http://www.brewerylane.com/index.html [Google Maps search location is handy.]

I think I understand what happened here. In Beer Smith a Light body mash is at 150* for 75 minutes not 149* for 60 minutes. Just a thought.