Recent content by Neuner

That's pretty much the same ratio & timing I've been using. After this last batch went so well, I'd like to keep it as standard that I will start from also. :rockin:

Well, I do. Don't be a smarta$$. This is how this forum talks to new members? See ya...

Been a while.... Did another batch with everything new. New recipe, used malt extract syrup instead of dry, whole hops instead of pellets, dry ale yeast instead of Wyeast Liquid, and tap water boiled. It turned out amazing but with just a tad too much hops for me. I had quite a commercial...

I forget the title of the book I'm using, I'll have to retrieve the name when I get home, but it appears very popular and respected. It stated to use 3/4 cup of corn sugar or 1-1/2 cup of malt extract for priming if beer is to be served at room temperature. If served cold, use 1-3/4 cup of...

No, it doesn't go away with time. Sampling it before adding the priming sugar and after bottling its about the same, maybe a little less sweet after bottling. I've had some for over 2-3 months and it's still there. I just read online, 'Using calcium (calcium sulfate, for example) and...

First time poster, 5th time extract brewer. I started out with 2 kits made up by a local store and 3 of my own recipe. My first was an 'American Ale' that was suppose to resemble a typical light beer. The 2nd was a 'Dark Ale' with some specialty grains and mine is a Dunkel with specialty...