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p.s. btw, what's the alpha acid on those hops?

Thank you very much. I'm gonna try it

Anyone have an extract recipe for a really good Irish Red? Very malty, but with some noticeable hop presence?

From my own experience, I would recommend not using a bag. If you use one, the hops could end up just floating on top the whole time. I have done both ways. No bag worked great. When I used a bag, even though I weighed it down by putting about ten sanitized knuck marbles in the bag, it went...

No, the beer was fully fermented when it was bottled.

A question on which I would appreciate input. I have an annual Oktoberfest party. Usually in January or February, I make a lager for that party (I live in Philadelphia). Never before, in 7 years, have I had an issue. This year, however, my lager foamed up when the bottles were opened, and...

Okay, I admit to having judged hastily. I guess I overstated the "obstacles," based on my lack of knowledge about it. While I doubt I could come to your house, I think if I tried it with someone who is experienced at it, that would get me over the "fear factor" an any potential cons. Thanks...

I am inclined at this point to wait until next year for the spruce and to just use my recipe without spruce anything, mabye throw in something else to give it a holiday feel. Any suggestions?

Well, I guess I stand corrected. After reading several articles about the process, including a recent one in Brew Your Own magazine (with pictures), I did not see how it could be done that quickly and in a kitchen. How can boil full volume in a kitchen? Your response seems too good to be...

I've been an extract brewer for 7 years and have no plans of changing. I was tempted to try all-grain, but: -- takes an entire day just to brew one batch -- costs an arm and a leg for the needed equipment -- need a special space; cannot do it in the kitchen Seems to me it's only...

Stopped using it long ago. There's been no noticeable absence. Recent issue of BYO has a study showing that, in most instances, it make beer MORE cloudy than not using it.

My plan is to use the following recipe, very loosely based on Papazian's Kumdis Island spruce beer. 6 lbs. amber LME 1 lb. honey Norther Brewer hops (bittering) French Strisselspalt hops (flavor) Danstar Nottingham dry ale yeast I will probably use spruce essence at bottling, in light of...

Use the bottles you have. Soak in hot water and remove labels (that's the hardest part). Then soak in powder one-step sanitizer and clean with bottle brush. If you can get bottles that were just drunk out of, that's the best. No yeast sediment. After you drink a beer, rinse the bottle well...

Hello all. I am an extract brewer since 2003. I want to make spruce beer. I already have the recipe I want, and it calls for spruce tips (fresh growth). I would appreciate advice on the following: 1. Where can I get spruce tips? 2. Can I take them from an Alberta spruce in my yard...