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I have been kinda just randomly trying different specialty grains and such in my beers to see how they come out and was wondering what you guys thought of something like this: 5 gallons 7Lbs LME .5lb Pale chocolate malt .5lb honey malt 1oz czech saaz 1 oz challenger I haven't done...

http://www.thebrewingnetwork.com/phpBB2/viewtopic.php?t=4650 I stumbled on this a couple days ago and it seems like it might be worth it, especially to just get my foot into all grain. I was just wondering if anyone has done that and if so how did it go?

Thanks alot guys, i'm gunna go ahead and pic up Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles. Seems like it'll be a good read. Are the text books you guys were talking about like, you know real text books like you'd use in college or just more technical books

I have read both the complete joy of home brewing and how to brew and was just wondering if anyone knew of any other good books that are a little more than introduction books. They were both very good and very informative but what would be the next step?

Today is a great day. I just got my CO2 bottle charged and hooked up my very first keg and tasted my first recipe and my first own kegged beer. What can make the day better? Gotta start on my next batch this weekend. :ban:

You could just use any apple juice that they have there that is good. 100% juice or concentrate.

Nope, that is just the pressure in the carboy building up do to the CO2 the yeast are making. You should be good

To bad sounds like it would have been a blast.

I've been itching to find out how some other homebrewers beers are coming out, and the best way i figured, aside from finding a local person is a little microbrewery. I was just wondering if anyone knew of any around Norfolk in Va?

This is probably a stupid questiong but has anyone ever fermented just sugar and water? What would it taste like?

That sounds like it would be really good. I'll give that a try here some time. Could you taste much of the malt extract in there?

That's all good to know. So it seems like you need to use a decent amount of it to get a decent amount of flavor from it. Would it be better to maybe added to the secondary fermentation or maybe for a source for priming?

Would adding a bit more sugar bump up the alcohol some or would that kinda ruine that flavor?

Dude, one of my favorite pickled eggs isn't exactly pickled but they are still very good. It's just a couple cans of the pickled jalapenos, the ones with slices of carots and sometimes onions, with however many boiled eggs you want. They can't be left out for too long but they are very good...

Got a fresh new gallon going right now Thread total: 426

Good to know that you had good luck with it. My SWMBO loves wine, but doesn't like beer to much. She has been kinda doubtful that i could make a good wine out of some concentrate and sugar but i hope to prove her wrong

Hey everyone i just put my very first wine into the primary :ban: , just waiting to start adding yeast now. I followed yooper chicks recipe from welches grape juice, but instead of just straight grape juice i used white peach concentrate. I can't wait to have my first ever homemade wine. I...

I'm using a little electric stove in my apartment so i don't have to much room to work with. The only reason it boiled over cause the pot was to little. I just dumped it into a pot about twice as high and it was fine. I'll definitly use that water bottle method till i get a nicer stove.

Lol. Good to know i'm not the only one out there getting wort all over the place

That's a good idea, didn't even think of that. I just kinda went "oh ****!" Watched it spill over and turned off the heat.