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Done and done

Got a jalapeño amber ale that's been fermenting for 2 weeks. Tasted a gravity sample today and to see how much pepper flavor so I could figure out how many peppers to dry hop for a week. It's pretty f-ing good. Mild pepper and light burn in the back of your throat. I don't think I'm going to dry...

+5 gallons honey amber ale = 15805.5

Bottled a one gallon batch of Ed wort's apfelwein and brewed a honey amber ale. Although I did use extract with steeping grains, it's the first batch I've made that wasn't from a kit. Pretty excited to see how it turns out.

It always makes me feel really good to watch this kind of thing and NOT see myself :drunk:

I brewed Midwest's Scottish Light Ale several weeks ago and it's pretty bangin

I decided to support our local co-op (and see if I could piece together a recipe cheaper than having a kit shipped from Midwest supplies). I based it off of midwest's honey amber ale. I think it should be okay. 5# amber dme 2# honey 10oz caramel 80L (Midwest calls for 8oz but I accidentally...

I wander if you could boil it after fermentation to get rid of the alcohol and then keg it for carbonation? I don't know how we'll it would work or how it would affect the taste but it might work

Aren't killians bottles screw top?? I use an oxiclean soak for a few hours. Sierra Nevada float within an hour. Others take a little longer but come off with very little effort (of course there are some local brews that just get throw away because they don't come off... ...ever)

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citingzero

I've used Midwest many times and always had great experiences. Then I quit brewing for a couple of years but now I've started back. I still receive the correct items but the time does seem a little too long. I don't remember how long it used to take but now it takes about a week to get here...

+5 jalapeño amber = 13,558

Yup

+1 gallon = 25,689

I use 4 scoops and rinse well. Haven't had any problems yet. Labels float within a couple of hours and any gunk in the bottle is gone.

Started a gallon batch of apfelwein yesterday. Bottling a cream ale tomorrow morning and brewing midwest's black dog ale tomorrow afternoon. Plan on throwing some jalapeños in it. (Suggestions/experiences welcome)

2 am has a pretty nasty extract taste. It's good in something (chili or soup) where the flavors mix. Not so good on something like a burger. Plenty of heat. Blair's ultradeath has almost the same heat but with a much better flavor. And yes ultradeath is my favorite hot sauce.

FG sample of my cream ale. Flat, warm and tasty!

Brewing an amber ale this weekend and I'm planning on putting some jalapeños in it. I've read some recipes and I think I'm going to slit 4 and drop them in the last 15 of the boil. The I plan on dry hopping with 4 smoked sliced peppers for a week. Anyone like this? Anyone have a better...