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This is an odd set of facts. My only (so far) apfelwein was in a new bucket which soaked in 5 gallons of sanitizer overnight and fermented at 60-65 F. And it smelled absolutely awful for a couple of week, however it was in a storage closet, which still smells like sulfur a couple weeks after...

Weird... Oh well, the great thing about homebrew is, you can always make another batch.

Mine was pretty stinky for about 2-3 weeks. Then it stopped putting off those aromas...

Hey everyone, I'm on my 5th brew, but I've only given one beer a name so far. To be honest, none of the other brews have deserved a name until this current one. I made a Munich Dunkel (which is excellent) and named it Mudder's Milk after the drink in Firefly.

Yeah I didn't get a head on my first beer either. You have to wait for it carb up. Also make sure you're rinsing your glasses very well, soap residue kills head. But mostly let it carb for two weeks, and sit in the fridge for a few days (2-3)

Yes it really is. Unfortunately us lawyers are all creative in the same way.... I was going to name my homebrew operations Blackacre Brewery, now I might have to worry about trademark. Can you trademark Blackacre though, since I thought that when O died it went to A for life and then to B and...

Hello everyone, I'm starting to think about entering a BCJP competition. (The Fort Wayne Homebrewer's competition in March) The beer that I would be entering is a Munich Dunkel (and is up to snuff on the guidelines, to my untrained nose and taste). The biggest problem is that I brewed this...

Right now, I have 3# prehopped 'stout' extract, and 3 # Dark liquid malt extract. I also have 1# of Chocolate malt. I was planning on steeping the Chocolate Malt for 30 minutes, and then adding the extract and boiling. I want to know what kind of yeast I should use (currently I have the basic...

I followed the recipe from Complete art of Homebrewing (which didn't specify the color of the caramel grain) and didn't realize how much darkness I was adding. If I make it again--which I probably will, since it seems to be turning out to be my best so far, I'll probably experiment with the...

Hey everyone, I'm planning to brew a stout using this recipe. I'm wondering if there are any additions which people would recommend to this potential brew. I am considering potential hop additions, or substituting the included generic "cooper's ale yeast" with a liquid yeast as well as an...

...but I made a partial extract Marzen Recipe last week that called for 1 lbs of Caramel 150 and 1 cup of chocolate malt. Which I cooked at 150-160 for 60 minutes. When I was done with the grain I strained it out of the wort, and added my extract. However, when I strained the wort into the...

And d@#n does it taste good. I made the Winkie-Dink Marzen from Complete Joy of Homebrewing. Now I just have to restrain myself from 'checking the hydrometer' for another week or two...

That video was hilarious. Snowballs, with a little yellow lemon flavor? ("ah yes I remember the flavor well from my youth, when the school bully hit me in the mouth with a yellow snowball") Check. Chocolate dirt? (where are the f@£$ing gummy worms?) Check. green pea slime? Check. I couldn't...

Yeah it will strengthen the flavor and alcohol content. Be careful when you're adding it to be sanitary, also you should cool it off before you pour it in. After that just let it sit for 2 weeks. If you're having trouble waiting, head out to the store and buy a 12 pack of good beer.

It's probably fine, if it tastes sweet then it's not done. You'll probably end up with something drinkable.

Corn syrup would work as well, if you want to use honey and preserve some flavor you could add it in the last 10 minutes of the boil.

You could double up two cans of Coopers for a 5 gallon batch. It would have more flavor and higher Alcohol content than a can + brewing sugar.

I used a hydrometer, but took two readings. One an hour after pitching, and one the next day. Anyways, I'm not too worried about it, either it's a very session friendly beer, or I tell everyone it's very 'sessionable', and have a bit more fun when I serve it to friends. :tank:

I would think that the Molasses Flavor would work a bit better in Cider than in Beer. I added a cup to my first batch, and at a month it still tastes a bit... weird. I don't hate the taste of it, it's just a very unique taste. It totally masks the hop flavors. Instead the bitterness and...

The temperature was around 70 when I took the reading. I was cleaning the kitchen while topping off, and I probably topped it off too much, the final amount of water was 25-24 L.