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The below is from BeerSmith describing a Scottish Export. How many of you out there can taste even half of what they are talking about? Me I generally have no idea what all those tastes/flavors are. I brewed one a month ago, a first for me and WOW I really liked it. All I can say about it is...

Local market got a few pallets of Alaskan Red Ale that is/was "dated". LOL Selling if for $10 a case. They use to get "dated" beer a lot but not for a few years. Bought 5 cases. LOL Can't brew that cheap and shoots the quality is damm good. LOL

I fermented about 4.75 gallons of tangerine juice. ABV is about 4.5% Must I chill to store?

I have access to a large amount of Strawberry Guava's in the field (Psidium cattleyanum). It's gonna take weeks to gather enough to ferment. Can I just juice them as gather them and put the juice in Mason Jars and then put the jar in 160* water to kill any wild yeast? Then when I have enough...

So I've read that Hard and Soft Cider need to be pasteurized to stop bottle bombs. Why don't I have that problem when making ale?

In late January I brewed a small (2g) batch of a Smoky IPA using 2 1/2 lbs of a Mesquite smoked grain and 2 1/4 lbs of Pale Ale Malt as the base. Checked it today and I believe it's done as the SG is 1.019 which is what BeerSmith predicted. Wow the Smokey flavor really came thru. Perhaps to...

I plan to make some hard Root beer. I saw a recipe that called for pasteurizing the bottles. Do I need to and how do I do it?

I've been using BS=2 for a year or so. Well since it came out. Is there any reason to upgrade to #3?

Living here in Hawai`i is EXPENSIVE in every way you can think of. All grain at the only Home Brew shop on O`ahu is $3/lb except plane old 2 Row which is $1.70/lb and Pale Ale Malt which is $1.80/lb. I like to brew British ales w/as true British products as I can. So last week I planed an...

Brewed and bottled one a few months ago. My first ever and it took a first place in a contest on the island of Hawai`i. I guess it's basically a stout so I'm thinking a year storage should improve it. Hard to store some when you only do small batches and get like 17 bottles. LOL Thought...

While transferring beer to the bottling bucket I looked down and saw the valve was open. YIKES!!!! Closed it fast and lost maybe one bottle's worth. Trouble is I don't know how much of the carbonating sugar I just put in the bucket went out the valve.... So I just went a head and bottled...

Who else has free shipping besides More Beer?

Planning to do an English Brown this weekend. Then yesterday a friend gave me some FRESH vanilla beans (it grows wild in the mountains here on O`ahu). Not sure how much and when to add. I'll soak in some rum before adding. This will be a 2 gallon batch w/about 1.8 going into the fermenter.

Today I bought a 4 pack of Murphy's Imported Stout. I wanted to have an Irish Stout to compare the one I'm going to brew up tomorrow. I opened it and poured at a 45* angle as shown on the can. There was a great foamy head, but soon the beer was as flat at a glass of water. What did I do...

I have 36 bottles of an American Imperial Stout that have been carbonating at 70* for a month. I plan to age 12 for a year and 12 for 2 years. It would be easest for me to box and store under my house where the temp would range from 63 winter nights to 85 summer days. Or I could store at...

Just bottled 3 Six Packs of an Altbier. Plan is to condition at 70 for about 3 weeks and then lager around 35 for a month. What do you think?

As I was updating my Signature I noticed I could not add as many lines as in the past. What's with that? I guess I could just make each line longer.

Slow mash today. Doing an Imperial Stout today. Plan was a 90 min mash as OG was to be 1.140 with a pre boil of 1.071. After 90 min pre was only 1.050 so I let it go another 15, and then another 15. It's slowly going up. After close to 2 hours pre boil the SG is 1.054. That's it I'm gonna...

I've never steeped anything as I went from extract to all grain in one leap. I have some Mesquite flour I want to steep to see what taste and color it will produce. I have one lb. How much water should I steep it in, what temp, and for how long?

For years and years I've been doing 2 gallon batches which yeald about 3 six packs. But when I do an Imperial Stout and want to age if for like a year for contests but still have a few for drinking 18 bottles just don't go to far. So.... I bought a 10 gallon cooler to mash, a 8 gal alumunum...