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The beauty about working in a winery that also has a HBS - 30% off everything, no coupons needed :cool:

hey man, I just took your recipe for this and brewed it up, except I used cinnamon sticks and 13 oz of maple syrup - congrats on a good recipe, it smelled So f*cking amazing. I'm very pumped about bustin some of these out in the next few months.

... a maple pumpkin ale and a belgian wit that's gonna get a big ol' bag of blackcurrants in the secondary. For the wit, we slightly altered the Belgian White men can't jump ale from a recipe book. We left out the coriander but kept the orange zest, and added a lb of maltodextrin for some more...

holy crap! I've never had an explosion like that - never used a blowoff tube although I did buy one - but with my vanilla cream ale I found the airlock a few feet away from the bucket when it first started kicking. But I guess that's just co2, not the krausen.

I saw this other post and it got me thinking - how old was everyone when they started? I'm 19, which is pretty young, but I'm sure there are others on here younger than me. I know it's a touchy topic for some people - and I just can't wait until I turn 21 so I can actually taste my beer instead...

what kind of beer are you making? That's not an overly excessive amount of malt - but maybe you're not balancing it out w enough hops? How long have you let your brews condition in the bottles?

lots of water before, during, and after drinking. (try alternating beer w glasses of water) will help. Also, the number one secret that you've probably already heard about - vitamin B. Take some before you drink, maybe the morning after. Brewer's yeast contains vitamin B - possibly why you get...

Walker - wouldn't those ratios change from brand to brand? Or is that just a close guideline that pretty much works for all of them? I use Munton's DME but occasionally find myself using other brands of LME.

how much head space is there in the carboy? It could have gotten pretty damn oxidized if there's a lot of room - (I think?)

Just throwin in my 2 cents - I'm down with the Fischer's bottles - they're slightly larger than grolsch's

Like Rhoobarb and homebrewer_99, I like to sample mine at various stages - although more to satisfy curiosity than to make sure I'm on target gravity or any such silliness. :D

Hey Cheesefood, tomorrow I'm going to brew the recipe that LupusUmbrus posted under your original thread about the caramel cream ale. It's just a vanilla cream ale - no caramel - but it calls for 4 oz lactose and 3 oz vanilla. I'm just going to go by the book here, but I'll let you know how it...

I've got an Irish Red sittin' in secondary that I've been planning on bottling this weekend. It's a little dark - definitely due in part to the concentrated boil - and my friend suggested that it might lighten up given a week or two in tertiary. Any suggestions?

hey man in a couple weeks I'll have some Irish red that should be great. But I was wondering, have you ever mailed beer? or had it mailed to you? If so, how does it affect the flavor of the beer? Isn't that how a lot of ppl submit beer to competitions? And last but not least, how do you package...

So, the other day I brewed this corona clone, which called for a couple lbs of flaked rice. I boiled 2 gallons (I'd like to do a full boil, but what can you do? my kettle's small.) Anyway, much of the result looked almost like applesauce. Is this because of the rice? I'd never used it before...

kinda bringin back an old thread here, but spent grains make a great fertilizer for plants

dude you went to germany & brought back beer? Nasty! (in a good way... young person slang, you must understand) I'd totally come out on Saturday - I'm not too far away - but I believe I'm working this whole weekend. But that won't stop me from whippin' up a corona clone (recipe taken from...

So last night I'm installing some carpet down in my room (the last carpet was messed up & I had to freshen my room up) and I set my Pilsner Urquell down on the washing machine. My roommates & one of my buddies were helping me lay it down and everything went well - until I went for my drink when...

Tonight (hopefully) I'm gonna bottle this batch of American wheat I've been sittin on. It tastes great! I'm excited because I finally have enough swing-top bottles to do the whole batch with 'em. I think it'll make the whole process a lot quicker. :drunk:

OK, so I have a bunch of beer doin it's thing in my basement. And I have a mini fridge. So I'm wondering - would the lower temperatures affect how the beer ages? Will it age better at room temperature? Quality answers, quality people. Thanks