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4. Belgian Dubbel 7lb Light Liquid Malt Extract 1lb Amber candi sugar 1lb CaraMunich 1lb Belgian Pils ½ lb Biscuit Malt ½ lb CaraPils ½ lb Special B 1.25 oz tettnanger 60 min .5 oz hallertauer 15 min .5 oz hallertauer 5 min 2 oz grated ginger 15 min 1 tbls star anise 15 min ½...

I was under the impression that brita filters just work on some minerals, chlorine and the like, but not bacteria. It's a pretty safe bet that the water has some bacteria in it, but i can get the water pretty close to the source. Its not like there is going to be deer poop in it. Anyway, does...

I have access to a spring, and I would like to try to use that water for my next batch instead of the "spring water" you can get in the store. I am concerned, of course, about the sediment and other stuff in the water. What would be the best way to filter that stuff out? Do I have to boil? I...

Did you take any specific gravity measurements? If there is still a bunch of sugar in the bottles, the yeast might have fun time with that. Hope you don't get any bottle bombs. Might stink up the whole house.

I would think some cocoa powder would do the trick. Just mix it in with some ground cofee near the end of the boil. I don't think you want that coffee/cocoa boiling for 60 minutes. Overcooked coffee is really bitter and tannic. Chocolate malt gives brown color, and roasty flavor. Not really...

The only way to drink corona is out of the brown quart bottles (caguamas) direct from the corner market. Its hard to believe that those are the same beers as the ones you can get in the U.S. So skunky.

I will be in Seattle for a few days next week. My small town in Eastern Washington doesnt have a real homebrew store, so I was wondering if there any good ones there. Also, outside of Redhook - which I will be visiting, what microbrews are there? I'll be in Portland the week after. Ahhhhh...

I love rye too, can't wait to hear how it turns out. I've never made a rye stout before, but that sounds pretty tasty. I wonder if you couldnt put more rye in there. Sounds like a lot of hops, but Promash says IBU = 56 which is ok for most stouts. Is there anything you have to do to the rye...

Sorry, the original gravity was 1.045, then it fermented for a week down to 1.015. Then I added some more dme and the leftover wort and it went back up to 1.031.

I moved the porter from the primary fermenter to secondary and boiled the extra wort with a pound of wheat dme. The gravity readings were 1.015 before the addition, and 1.031 after. Sound about right?

I live in Walla Walla, WA, where the wheat grows aplenty. I thought I might "acquire" some wheat from some local farms to throw in my first hefe batch. Give it some local flavor. What do I need to do to it to prepare it for a mash? It is pretty close to harvest time around here, so I am thinking...

I made a porter last night with mostly malt extracts, but I also tried my hand with mashing some whole grains. Anyway, I sparged into a plastic carboy that I haven't used before and then filled it up with water. I first realized that it was bigger than my usual carboy because the mouth is too...

I am going to start my second batch of beer today - a porter - and will use a dry yeast package like i did with my first. After browsing the posts, though, it seems the liquid yeasts are the way to go. I am already planning the third batch - american wheat - and I thought i would give the liquid...