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I'm creepin' around this thread because I'm wondering about pear cider. I've made apple cider, from juice, from ultraviolet pasteurized cider mill cider [doesn't mess with the good fermentables and taste like heat pasteurization does], and fresh pressed apples. Hands down, pressed apples make...

Did you ever give this a try? How did it turn out?

I know I'm a few years late to this thread, but do you think 15% is a good number after you actually brewed it?

Hey Permo! What were your fermentation times? ASSume you kegged it... Did you condition it?

Ok, I"m not a newb, but I recently switched to kegs. I know there's a lot of opinions about what to do with coffee and beer, I've read tons of them. My favorite recipe is an espresso stout. Originally I experimented with a 6 pack, 3 bottles with just beer, 3 bottles with a bean in the bottle...

Sorry if their's already a thread for this kind of stuff. I've not utilized the forum as much as I would have liked lately, and I'm in a hurry today... Seattleites, I'm moving and I have a lot of bottles that need to go away. I'd love to give them to someone that needs them. If you or a...

Thanks for clearing that up Yooper! That seems more realistic too. I hear you iowabrew. Its just something I want to try. It's kind of the same as choosing to take a winding back road as opposed to the interstate. I'd like to tap into our premodern brewing roots a little.

I have a question. I found a recipe I like for a Wit but I don't Understand the procedure. Specifically the protein rests in the beginning. I'm missing some knowledge and I don't know where to find it. How do I work the protein rests? Add 3gallons of water and grain in a kettle? Then...

Here's the one I just bottled last week...

How did it turn out?

I was wondering in about the pump idea! I made a IC with larger diameter pipe then others use. It works really well, but I can't catch all that water. In a MI winter is took 15min on tap water to get it to 70. I just moved to Seattle, where water costs double of what it did in MI, to that's...

Any results?

Update: It turned out great! All the discussion about "can you have a red ipa" cracks me up because after the firat replies I've been to 3 microbreweries that have different colored "IPAs". It seems to be more about the hops profile than color, says this noob. Anyway, about the beer. Up...

Here's Pappers post on cider pasteurizing. It worked to make cider stable, I assume it would work for root beer. When I whip up a batch of root beer this is how I'll do it. Good luck. Cheers. https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

Interested in knowing your thoughts on the after the mod...

"I then added cold water to my french press and let it sit on my counter top for a few days while the beer fermented." I'm thinking about adding a single espresso bean to each bottle. Did you have any nasty tastes come through using the coffee depending on the coffee's used? Am I correct...

I was wondering the same thing... a friend of mine did one that tastes really close to Bell's. I might try this one in the meantime... Firefly Witbier .:. BeerRecipes.org Cheers

Thanks for the suggestions guys! I'm going to take another reading in a few days, and I'll have a taste then and decide what to do. I wonder how many beers we like to drink were originally botched recipes. update: i took the gravity after a week in secondary and it was still in Irish Red...

Thanks for the replies. Sorry I meant roasted barley. After looking at a couple more recipes I took out the barley, and bumped the crystal up to a full pound. like a noob, I forgot to take the OG. On day 5 the Grav. was 1.014 which puts me in range for a red ale according to the wiki...

*bump