Recent content by SuperBrew

I, like I believe most rational Americans would be, am opposed to having any local, state, or Federal law that limits recreational activities such as smoking. That being said, Smoking has been banned in restaurants and bars in my area for about a year and a half, and I've gotta say as a non...

Welcome friend. Good responses from everyone so far. I would only reiterate what was already said, especially keeping notes when brewing. I have found that is crucial. When I first started brewing I underestimated the value of keeping a brew-log. It is really helpful in refining a recipe over...

Seedless jam. That never occurred to me. I'll have to mess around with that some time.

Welcome and good luck to you! Partial grain on your first try, good way to start off. You're on the right track and soon you'll taste that finished product and be just as hooked as the rest of us!

You're money, just bottle that sweet brew.

I primed with DME, worked out really well.

Two things: 1) Walker just told the greatest story every. I will have to repeat that part about the jelly to just about everyone I know. 2) I know a guy that uses only two 15 gallon fermenters. But, I think the steroids he uses makes moving them less of an issue for him than it would be...

And now the dilemma, go to dollar beer night at the Brass Horse, or stay home and watch beer history in glorious high definition. I hate this kind of decision.

Any wheat ale with fruit in it. Every summer I try a few times to make a cherry or raspberry or bluberry wheat and it just never comes out how I'd expect it to.

I've done much worse and had things come out fine. Heck I once counted one six pack of clean bottles twice and ended up six short for bottling, so I had to go outside to my recycling bin and grab six more, I didn't have time to properly clean them and just rinsed them with warm water and the...

I just opened my first bottle of my coffee stout today and I have to say it was hands down the best brew I ever made. I steeped a pound of coffee beans that I cracked with a rolling pin in a bag after the boil. I let them steep for 30 minutes, then I removed from the wort before it went into the...

Fresh or frozen, you're better off sanitizing it. To accomplish that you can add it after the boil when the temperature of the wort is around 150-160 degrees, any hotter than that and you'll produce off flavors I've heard. You'll want to maintain at that temperature for about 20-30 minutes to...

Also, if you use real fruit you will have a very active fermentation that could easily clog a glass carboy, so whenever I make a fruit beer I do my primary ferment in a 7 gallon plastic bucket with an airtight lid and then transfer to my 5 gallon glass carboy for the secondary ferment (while...

I made a strawberry wheat with whole strawberry's which I steeped in the wort for 15 minutes @ 165 degrees. In The Complete Joy of Homebrewing, it suggests pasturizing any fruit for 15-20 min at 150-180 degrees. Another route you could go is to just use fruit extract, most HB shops sell a...

Also just to be difficult, I think the priming method has something to do with it as well. DME, honey, corn sugar, table sugar, whats it gonna be?