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Here is my standard recipe for a Cream Ale ..... also I cut and pasted the style guidelines for it from the BJCP. Note that that there is NO lactose in a cream ale: Cream Ale Type: All Grain Date: 2/10/2008 Batch Size: 5.50 gal Brewer: GrantLee63 Boil Size: 7.72 gal Boil Time: 90...

I keep my ciders in a primary for 2 months, secondary for 4 months, then bulk-age for at least one year. Most cider is drank way too young IMHO. Of course, YMMV. - GL63

Don't overlook the options available from this source: http://schmidling.com/maltmill.htm Every bit as good as a BC or CS ..... - GL63

Alright .... another satisfied JSP Maltmill user !!! It seems that most people have - or talk about getting - Barley Crushers. I bought a standard, non-adjustable JSP Maltmill, and I routinely get 80-85% efficiencies. It's a great piece of equipment from a great guy - not that there's...

Mr. Awesome is correct ! Most beer is consumed way too early .... there is an 'old saying' that goes ...... Your Beer Will Be Ready To Drink When You Pour Your Last Pint. I have a Nut Brown on tap that I made back on November 16, and it is just now starting to get spectacular! I have a six...

Add it while you're doughing in your mash - you don't need to add it to your sparge water. - GL63

The biggest - by far - mess I've ever had wasn't with a beer (although I've had a few of those), but with a Tri-Berry Mead I made a couple years ago. I had a 6 1/2 gallon carboy filled to the 5.5 gallon mark with this mead that was made with 12 pounds of blueberries, raspberries, and...

I found that when I first got into beer brewing, bigger was better, and biggest was the best - along with fruits, chocolate, etc., etc. My biggest beer was a Barleywine that finished right around 11%, and a Scottish Ale that was a bit over 9%. Now I find myself typically brewing beers that are...

I carb my stouts at 10 psi using 100% pure CO2. Once they are carbed I dispense them out of a stout faucet in which I use beergas set at 30 psi. Works perfectly - nice, smooth, creamy headed stouts ! - GL63

For ciders, I primary for 2 months, secondary for 4 months, then bulk-age for at least one year. Most ciders are drank waaaaaaaaaaay too young. YMMV. - GL63

For 500 bux you can build something like this: It holds 6 kegs - 4 on tap and two, fully carbed in reserve. :ban: -GL63

I've always pronounced it Saaaaaaaaaaaaazzzzzz, as in Waaaaaaaaaaaazzzzzzz Up ?

42 degrees for all styles that are dispensed through my kegerator.

I keep my ciders and apfelweins in the primary for 2 months, the secondary for 4 months, then bulk-age for at least one year - YMMV. - GL63

Spend the extra few bucks (I got this one on sale brand-new at Best-Buy for $199.00 last January) and build one that will hold at least 4 kegs. Trust me, you'll be glad you did. This one actually holds 6 kegs - 4 on tap (including a dedicated N2 dispensed Stout Faucet) and 2 in reserve that...

I have never made a starter when making cider as I do not think it is necessary.

A good answer can be found here: http://forum.northernbrewer.com/viewtopic.php?t=53579 - GL63

Thanks Man ! :ban: The Bienenhaus Brew Werks logo artwork was designed by my daughter and son-in-law and tranferred to a large magnet that I had made by a local sign company. The the Barley and Wheat artwork on the collar was hand-painted by one of my wife's artistic nieces. - GL63

My daughter and son-in-law did the logo for me on Fireworks, and I sent the file to a local (Detroit area - I forgot the name of the company) magnetic sign maker and told him what I wanted. $75.00 later (which I thought was very reasonable) I had it on my kegerator !

I built a kegerator about a year ago and I faced the same dilema as you. When all was said and done, I chose to convert a chest freezer for all the same reasons listed in the other posts. Although I 'only' have 4 taps (including a dedicated stout faucet dispensed with beer gas), my kegerator...