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Gotcha, that's not cool. I've never had a bad experience with Midwest but only order a few things a year online. Fortunate to have a couple local stores to buy from.

If you click the link in the email it takes you this page, where it clearly states that beer simply beer is not part of the sale. I've never seen those kits go on sale, they are crazy cheap to begin with

I am fermenting in a wide wouth quart jar, the kombucha pictured is finished and in the fridge, it's just a cool bottle I saved from some Tennessee "moonshine". (Doc Collier moonshine is awesome btw) I do plan on going up to a full gallon eventually. I was told to take it slowly at first.

I tried kombucha for the first time last week, starting brewing the same day. Got the scoby and starter from a friend, doing small batch (1 quart) for awhile. Starting with just a few ounces a day. Here's a pic Cheers!

I love Michigan, such a Homebrew friendly state. I have traded beer for beer, for my close friends who don't Homebrew but want to give something in return. It's only with ones I trust, and who don't go talking about the transaction after. I don't mind just giving it away either, sooner my beer...

I generally make all my wine in the fall. It sits in carboys all winter and usually I rack 2-3 times. Come spring I bottle up without adding anything to the wine. In years of wine making I've never poored a bubbly bottle or had corks pop out. Of note I usually push my abv to 14-16%, and bottle...

I have a similar style to this, amazing and very solid

Update, tested a bottle today. Put in the fridge before work and thought about it all day. Much stronger coffee flavor than my last stout, and the hops are coming through strong. Very happy with how this turned out, I think after a couple weeks conditioning in the fridge this batch will be one...

In my experience of using extracts (10+) I've never noticed a flavor difference that was clearly from using dme or lme. I've swapped out dme for lme on a few recipes as the price was right at the time at my local home brew store. Beer came out good, no complaints from my brewing friends. Use...

The Irish stout I have bottle carbing right now used Miallard Malt Dark. The 6lb with steeping grains put me at just over 4% abv.

I haven't brewed that beer yet myself, but I have had 2 beers from someone who did. It was a bourbon barrel Porter and it was fantastic. After the first I was amazed I was given a second bottle. I hope to brew a beer that good one day.

I like to share my beers, I probably trade away almost half I make to my brewing friends. They bring 6 pack of their brew and trade for mine. But I don't mind just sending some out with friends when they stop by. I like making it just as much as drinking it, the faster it leaves the faster I can...

I agree GoeHaarden, it used to mess with me when first started brewing and my hydrometer reading beer didn't taste fantastic and others claimed their beer was. Now when I taste my hydrometer readings I look forward to what the beer will be when the flavors meld together and mellow out.

I bottled the stout today, managed 48 bottles and bit left over to drink flat. This is also the last batch I will have to brew in the kitchen, finally setting up a brewery in my basement. No more hauling out the equipment on brew day, and also tracking down kegerator parts. Here's a pic of what...

Thanks, I feel like drinking it every time I stir it. Also, I forgot to mention I did use pectic enzime to help break up the fruit.

That should fit in the carboy, if you don't have a bottling bucket it's worth a shot if you have the headspace. No sense siphoning into a bucket if you have to siphon again into bottles

If you have something thin enough to get in the opening to stir it a little you could. Does your kit say to mix the dextrose in water first? You should mix it with 2 cups of water and stir and heat till fully dissolved

I didn't catch that you had a siphon, awesome! Generally most people are racking into a bottling bucket with a spigot on it. I think you could autosiphon right from the carboy into the bottles, might be a pain tho. Never tried it myself

There's no rule against it, but cleaning it would be a real pain. I suppose if it's the only airtight vessel available it would be better than nothing.

I reheated the berries with a bit of water on the stove. Don't boil it, just keep it warm. Boiling does odd things to fruit when making wine. I crushed up the berries and added my sugar, when I had a nice sweet jam flavor I poured into my bucket. Filled up with water to 1.25 gal, likely leaving...