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I over-spiced a batch two years ago and lord it shows in the taste. I also put the canned pumpkin direct into the wort and tried to strain as much as I could while pouring into the fermentation vessel with cheesecloth. I still had sludge when bottled. So next time I make the pumpkin ale with...

With fall's onset and no cider left from previous batches.... I mixed up six gallons of apfelwein with two pounds of light brown sugar and a packet of champagne yeast. I'll have it jugged in time for Thanksgiving. I may put some cinnamon it it when I jug the magic elixir.

I'm trying for the style... I had a brewferm kit two years ago that had dry yeast in it, so it's a close as I can get at the moment without ordering seperate yeast from NB or other brew supply.

Saturday I brewed a pumpkin ale based on dark and wheat malt extract. Hopped it with US goldings, and put a spoonful of pumpkin pie spice in at the end. Yesterday was an attempt at making Kreik with extracts and safale-04 versus lambic yeast. Next brew will be a chocolate cherry porter of a...

Heck when I was selling plumbing supplies workers from the local water treatment plant made rigs like that from pvc pipe and swing check valves to do water samples. I usually put the hydrometer in the wine thief and after a few shakes get enough to test, .... Just let it set a few moments for...

Typically the angel's share was a quirk of using wooden barrels and casks. The wood would absorb some of the whisky or beer. Plastic or glass, as long as the seal is air tight, shouldn't have the same problems.

I think I'll make a blow off rig with tubing and a sterilized quart jug for future batches and save the airlocks for referments in five gallon buckets.

I made a batch of coffee roasted porter and pitched in the yeast, which I used a starter. Well between midnight and 9am it blowed out, there was porter on the bucket the 3 gallon carboy was sitting on and still some in the air lock. I figured with the pressure being elevated still and with...

I just bottle my first wheat beer that was a partial mash combo of briess bavarian wheat lme and briess white wheat malt. The aroma was heavy on the banana side, perhaps the safale 04 yeast or tettnang hops or it being a green beer... I liked the smell either way.

I took the step to do more advanced brewing techniques and crushed a pound of wheat malt to steep and sparge to add to 6.6 pounds of Briess bavarian liquid wheat malt extract. So I tried for a hefeweizen type beer. I had to make do with regular ale yeast, but I scored an ounce of Tettnang hops...

If I had a bigger knurling tool for my micro lathe I'ld build one like the following... http://www.midwestsupplies.com/all-grain-brewing/all-grain-equipment/grain-mills/monster-mill-mm2-2-roller-mill.html I may do one with 3/4" rollers and if I have to make one with 1-1/2" later on.

An electric powder mr coffee. I didn't see any hand cranked ones in the antique stores of late.

I'm slowly entering the partial mash phase after being an extract only brewer for a wee over a year. I don't want to buy or build a full blown malt mill at the moment. Can I use a coffee grinder to coarse grind the grain?

I use brown sugar to the bottling bucket as I jug mine. It comes out fizzy which suits me fine. Champagne yeast also seems to give it more abv. :mug:

I have two 3.3 lb containers of briess porter lme and I have a 1lb of whole chocolate malt... This will be a hybrid brew. I have an ounce of golding hops.,, I can't wait but I need to drink off some of the 6 gallons of munton's ipa I bottled today first.

Do you folks the beers is ok to drink or is it contaminated so bad that i shouldn't even try it?

Shocktop's Raspberry is nasty. They kept the citrus version and tried washing raspberries into, while keeping the overload of coriander which flat out sucks. Their pumpkin ale was a lot better, because they cut the coriander back or out completely.

I only washed the fruit under the hot side of the kitchen faucet. It wasn't hot enough to kill anything though.

I did sanitize the carboy before secondary fermenting. I'll give it another month before bottling.

I've tried to keep a steady warm temp in the bedroom and closet area to help on the long ferment of a cranberry ale, but the wife has turned the heater off at times. Is the haze natural to those re-fermenting beer with fruit? Is it safe?