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No takers...Let's try again. Anybody used any non-Saacharomyces yeast or other microbe? How'd it turn out? I just don't want this tread to be lost to eternity without any input.

I guess my major concern is that there is no way my electric range could boil 6 gallons of wort. In response to tnlandsailor, are there other electric burner available that could approch the power of gas burners and about how much could one expect to shell out on one of those?

If one were to buy a outdoor turkey fryer type rig...how much could one expect to pay for propane? I'm considering going all grain (only a matter of time most likely) and the electric stove top I'm using for extract brews barely cuts it at a 3 gal. boil...

I hoping to start a conversation on the differences in using the sour mash method a la Papazan v. using a pure lactic acid culture from Wyeast or White Labs. What are the pros and cons of both methods? I'm thinking about this as it applies to the Berliner Weisse style, but welcome any disscorse...

Any experience with this wine yeast for cider fermentations? From what I've read this yeast incourages malo-lactic fermentation and produces fruity aromas--possible pros in cider, but I'm not sure I want to use it on 5 gal. of cider without any reassurance. I was wondering if anybody had any...

I've been thinking about making something low gravity and malty for my next batch. Kind of along the lines of a Mild or 60/- ale but not limited to trying to dupicate these styles. My question is how much is enough with Biscut or Chocolate Malt? I was think about using about a quarter pound of...

I'm thinking about trying my hand at a small partial mash. How does this sound for a light American Wheat beer? 1.5 lbs Malted Wheat 1 lb 2 row Malted Barley 3 lbs Extra Light DME .25 oz Magnum Hops 13.5% AA 60 min .25 oz Perle Hops 7.9% AA 30 min .25 oz Perle Hops 0 min American Ale...

Anybody done a stout recipe like this? I'm interested in trying it but somewhat leary of using cane suger in a brew, everything I've read so far recommends against it. Is the suger there to keep the FG down? What's the word?

The recipe calls for 1.2 cups priming suger and for the beer to be carbonated so that it is "fizzy." I ended up with just over 4 gal. after racking on and off of the cran relish. I calculated .96 cups priming suger for 4 gallons. I don't know how this translates to volumes CO2 but either amount...

I bottled by Cranberry Zinger on Sunday... It's interesting. Seems light and tart. I think the flavor will go well with the recommended high carbonation. The color is great, a deep pink color from what I remember. I'm looking foreward to opening one, or more, of these in about three weeks.

I don't know if you've racked your Cranberry Zinger off of the berries yet... I had one hell of a time with this one. I think that "relish" consistancy was way to much. It all turned to pulp in my bucket with the beer and pectic enzyme. Then again I think I chopped my cran-relish a little too...

At what temp. were you guys fermenting? I've been using my basement as the place to keep my fermenters, so I've been at the mercy of whatever temps it keeps. However, my last brew was around 66-68 in the primary. Is this along the lines that your thinking?

I’m planning to make a Weizen and Dunkel Weizen for my next two batches. Considering how important yeast is to this style, I was wondering what yeasts folks here had used with success. The recipes that I’ll be following call for Wyeast 3068 or 3638. The store that I’ve been going to seems to...

The hydrometer measures the density of liquid. The Specific Gravity of water is 1.000. Since the density of alcohol is less than the density of water, dry meads, wines and ciders can, and often do, have a SG less than 1.000. Beers do not reach this low SG due to unfermentable sugers. My...

I tried brewing the "Cranberry Zinger" recipe yesterday... Due to a mistake on my part I've ended up with a beer with about 28 IBU rather than the 11 IBU of the recipe. So I have a few questions, how greatly would this affect the taste if I added the relish in the recipe? I've been batting...

Thanks, I think I'll give it a try. My pail leaked a little the first time I bottled but I tightened up the spiggot and have not had any problems since.

I have 6.5 gal plastic bucket with a spiggot on it. So far I've been using it as a bottling bucket and fermenting in a 5 gal glass carboy. Avoiding the whole glass v. plastic issue would it be recommendable to use it as a primary fermenter? It seems like it would be easier to rack to the carboy...

My second beer was a honey ale which seems to have not have fermented as completely as I thought at bottling. Fortunatly the bottle conditioning is complete and fermentation has stoped but I'm still left with an extreamely carbonated beer. It is so carbonated as to make it difficult to open...