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I too can make crappy beer and great beer. All my LME beers have been crappy and my all -grain beers have been great when compared to the LME efforts. That said, I do not doubt the success that some have achieved with extracts. I suspect also that some crappy beer is considered great by its...

Boil it and freeze. Better safe than sorry. I buy a gal. of distilled and freeze it. Has worked so far.

Believe me, it is a crime the way wonderful beer is ruined and then sold in the U.S. I have drunk beer in Germany and the Czech Republic, and it was wonderful. The same beers sold here are horrible. I have also had English and Irish ales fresh from the keg here in the States that were great...

I had pretty much the same experience when I did extract. I could never understand all these newbie posts crowing about how wonderful their beer was. Some I am certain was really good, but I suspect that the "halo effect" affected judgement in many cases.

How many of you who said the U.S. makes the best beer have ever been to Germany?

Former high school counselor with sixteen years in the public schools. Last thirty years were spent raising wheat and cattle Now retired and so far so good with time to brew!

I wish we could get it. I won't buy "Lennies" which is available.

4-6 a day Fri. through Sun. None Mon. through Thur. My theory is that I like it too much not to get it out of my system most of the time. Of course, on vacation all rules are ignored. Going on a weeks vacation in March, a cruise.

I brew much the same way. I use a 5gal. round cooler bought at a garage sale for $3.00 and a 2gal. round cooler I inherited. I reuse the grain bags. The 5 gal. turn will mash 8# and I can do a few #'s in the smaller one. Then I boil in two pots so I can use two burners on the electric...

Check Northern Brewer also.

Thanks!

I would have been better able to mash 8#. I used 1 1/4 gt. per pound but that was pushing it. Used about the same to sparge. This last batch was a cream ale kit with 8# of grain. I added 1# DME to compensate for the gal. of distilled ice and ended up with 4 1/2 gal at an OG of 1.052. I...

Five Mr. Beers and five unhoped extract beers, that were all drinkable, but none of them delicious, had left me discouraged and about ready to throw in the towel. I figured that I just could not make an extract beer that didn't taste "homemade." I was not making another LME beer. Lacking all...

Suppose this guy I know (ha ha) bottled a beer on Aug. 11 at a FG of 1.013. And suppose this beer had a sour taste when tried three weeks later. If this beer still measures 1.013, is that a sign that it is not infected? It seems to have improved with age. I may let it age another month or more.

If it is an infection, wouldn't the carbonation increase. I have read that infection can create bottle bombs.

I have let these beers set 3 weeks in the primary and 3 weeks in the bottle before tasting. The beer I am drinking now is 8 weeks old. It is so sour I have mixed it half and half with Coors light. How bad is that?

I have been brewing LME kits. I put the hops in a hop ball. Beer seems to taste fine a bottling, but three weeks later they all have a sour taste. It is not a sour milk taste-just a sour whang. The beer doesn't seem overly carbonated. It seems to get better with age. I may be over steeping...

I am going partial mash in a cooler and DME. No LME, and aerate with oxygen. Here's hoping for better beer!

The cooler will work for me. I just wanted to try a partial mash and DME. I had "twang" in my last batch using LME, even with a late addition. Still, I wish the oven would go down to 150* Thanks for all the good information. I love this forum-not as much as beer, but--

Our oven's lowest setting is 170*F. Is that just too hot for steeping specialty grain? How about a partial mash of a pound or two of a base malt? It would sure save some thermometer watching if that temperature wouldn't ruin the beer.