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My first thought was what others have mentioned; beets. A traditional beet will give a blood red color though I would use Chiogga Beets, which have a pinker skin and if you cut them across they look like a pink and white bulls eye. They might be hard to find at conventional stores but Whole...

My house sits at just a hair under 7200 feet, its great for growing juniper berries that I hope to throw into a porter eventually but not so great for boiling water. Water boils at about 92-93C slightly weather dependent. I do extract partial boils due to space, equipment, financial, and...

On my last brew I finally made a starter for the yeast. Downside: I had to plan and prepare at least a couple days ahead, Upside: essentially instantanious and vigorous fermentation. Ok fine, so I will plan more gooder in the future, I'm a convert. Now I just need to build an aerator of some...

I'm far from an expert but in thinking about it, the main concern is airtightness. If you have a hole with the rubber grommet in it like came with my kit, that could be tight enough. But I think if you use the airlock piece as the male connector you will be able to get a tighter fit which...

My fruit beer experience; A few weeks ago I got a couple (4ish) pounds of rapidly aging pears from work and was going to make some ginger-pear jelly. My weekend turned hectic and I couldn't fit it in, so I froze the pears and decided to try a random fruit beer later in the week. I...

Is a pure Dextrose (as opposed to DME) starter acceptable? -dylan

Thanks, and for further clarification how does one inject 02? Logically the more oxygen I can get into the started the better, right?

I read several threads and didn't see this answered if I missed it sorry for the repost. So using the handy Mr. Malty link I need to make 1L of starter with 1 pack of liquid yeast. Do I smack the yeast pack and let it bloat and then add it to the boiled and cooled DME+water? Or do I just...

Would putting the bag in a strainer (NOT dumping the grain just putting the grain filled bag in) and pouring water over it be a bad idea too? Seems like a Fakey-sparge to drain out the goodies but I don't know Im still learning.

This isn't my next project (thats going to be a lowly IPA which is what was undrinkiable on the first try), I am just trying to see what I need to learn to get there 'eventually'. This may be a silly question but how does one build a starter? I thought that if there was sugar the yeast would...

I have made 4 batches, 3 of which turned out drinkable, I figure that puts me squarely in the No0b realm still. I am interested in doing something big soon but have noticed all the Wyeast (sp?) smack packs say something to the effect of 'good to 1.060 OG'. I assume that for a big old barley...

I have been looking at blood oranges for a while now and can't decide how to go about adding them, mind sharing your technique? I have been thinking about peeling them, seeding them, then running them through a cuisinart and adding the mess for the last 5 minutes of the boil. -dylan.

In particular, I want to try a kit that I saw in my local homebrew store but was put off by its low alcohol. The kit advertised 4.5-5 for a Canadian Ale (or maybe Lager, I forget but the 'Canadian' intrigued me as I enjoy watching hockey with a Candian friend in town) and that is just too low...

I have made all of 2 batches thus far, and I use an old iced tea display bucket to chill the wort. The bucket has about a 30 gallon capacity and is only a little wider than my brew pot at the base. Its on a stand that makes it a nice working height, and is designed to look like a galvanized...

Or more accurately WHY is it a dumb idea; I was thinking a good idea might be to brew a 5 gallon recipe with 2.5 gallons of water (since that is the size of the water cows I can get at the store) and put another 2.5 gallons in the fridge during the brew (or freezer if I can make room) then...

Well, Santa Fe New Mexico anyway, thats how the clever ad campaign wants to bill us. Complete no0b here, on my second batch after thoroughly ruining the first (undrinkable, I swear) I am working on a simple standard recipe supplied by my local homebrew store http://www.santafehomebrew.com/...

So I am a complete no0b, my second batch is in the fermenter now and I am rereading Palmer's How To Brew to pass the weeks and have been rolling around some thoughts while doing so. I read somewhere (I don't think it was Palmer) that Hops are a relative of Cannabis plants and was wondering if...

So I am a complete no0b, my second batch is in the fermenter now and I am rereading Palmer's How To Brew to pass the weeks and have been rolling around some thoughts while doing so. I made bacon infused vodka over the winter, the best luck I had was using a heavily peppered bacon in a very...