Recent content by CaptZav

I brewed a dry Irish stout (~5%abv) awhile ago, bottled 3 gallons, and then split the remaining 2 gallons into 2 separate 1 gallon carboys to age with 1/2lb of frozen cherries I bought from whole foods. The initial bottles were really good, but I recently checked on my aging remainder and found...

I have been extract brewing for a few years now and recently decided to take the plunge to all grain. I made my mash tun, got all my equipment ready and brewed my first pumpkin beer. Everything seemed to go without a hitch. I checked on my bucket for the first 2 days, bubbling normally, and...

this would not use the dark then?

My friend just called me up saying that he got the ingredients for his first homebrew batch and for me to come over. All he bought was 1oz of Simcoe, 3.3lb of amber extract and 3.3lb of dark extract. Does anyone have a recipe that utilizes some or all of these ingredients. It will be a 5...

Yes, my father says never to boil tea for that reason

My father has taken an interest in my beer brewing, and absolutely loves tea, specifically oolong. I was wondering if anyone has tried to make an oolong or green tea beer. Thanks!

Yes, I have read that browning can mean oxidation, and I know that the wine did darken during to first 45 days, however it is still quite strawberry red in a glass.

Hey guys, I have been brewing beer for about a year, and over this past summer I had a access to a bunch of fruit from a berry patch. I decided to put my beer equipment to good use, and find a nobler use of strawberries than pie. I made 5 gallons of strawberry wine, I found the recipe on Jack...

I am making an American IPA with the Safale US-05 american yeast. It is winter here, and fairly cold, and to save some money on electricity, I have kept the heat off. The apartment temp is around 62 F, is this a problem for the yeast?

OOPS, sorry I meant to say Flying Dog, not Dogfish Head

I was in total wine the other day, and noticed several double pale ales, Flying Dogs's comes to mind. My question is what makes a beer a double pale ale instead of a pale ale, IPA, or DIPA? Edit, changed dogfish head to flying dog

Mine finished a couple months ago, and the result was merely soso. There is an excessive acrid taste, along with some coffee grounds in some of the bottles.

Can I do it without a glass carboy? and just transfer into another plastic bucket?

Hey guys, my friend works at a berry patch and said he could get me 30lbs of strawberries for free. I have heard of people making strawberry wine, can anyone help me out with the recipe and the process? I have 2 plastic fermenting buckets and a bottling bucket, do I have to have a glass carboy...

what do you mean by an adjunct? I want to stay away from using carb tabs because I don't want to create beer bombs either. This second beer is a tripel, should it be taking this long to carbonate? Also, could I put a little dried yeast (probably Nottinghham or something similar) into each bottle?