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i agree bottling does have it's benefits, such as portability and i do enjoy giving some of my brews to family and friends so i don't plan on ever getting completely away from it. my goal, when that money tree i planted 2 years ago starts to bear its fruit, is to get an economy features, full...

i have about 3 bags/types of grains, precrushed, that are left over from previous brews. as i'm only brewing one batch at time these days, the likelihood of using the grains up in subsequent batchs in a relatively short amount of time (month or less) is probably so i'm wondering what's the best...

just bottled my maple porter yesterday, damn i hate bottling, its so damn tedious and annoying. anyways, a couple hours later everything was said and done, 50 bottles await me. as i was sitting there sanitizing the bottles i started thinking to myself how i was going to go and buy the soda...

http://www.schwedhelm.net/brew/starter.html this link can be found in the beginners forum, under the helpful links ... thread. i didn't use a starter on my first 4 brews, but plan on using one from now on, and these instructions will likely be the means to which i do so.

so a week later and i'm essentiall at the same mark. looking for any expert opinions please. should i leave it as is, let it condition as planned and just bottle it ... or... should i add a packet of dry yeast and/or attempt something else to help "move it along?" the recipe, was...

i may have you beat, i did a cherry ale with 8.5 lbs cherries earlier this summer and i just sampled the first one yesterday, its a red beer, as in red like fruit punch juice. tasted damn good and the cherry flavor was very subtle. color throws you though.

this topic indirectly came up in another thread and since i myself have wondered what exactly the differences are, i thought i would post a thread and hopefully gain some knowledge in route to planning my next brew. it was mentioned that a fellow brewer was going to use dark malt extract and...

i've done 4 batches now and have used smack packs all the way, but after my last brew i decided i'm going to convert to a starter my next batch and i'm sure i wont go back. i've got a pound of dme at home and some hops too, so i'm going to make some wort some night soon and divide, bag, and...

i'm assuming you mean just dump a packet into the secondary? or should i be hydrating it with a cup of water as i would if i were pitching it originally. this is the first time i checked the gravity since my og reading so i don't know if its moving at all currently. i'll check it in a couple...

i did a california common, very tasty beer, you should be pleased.

i have some questions regarding my maple porter i just racked from primary to secondary. first, let me say, i tasted the sample i pulled for the gravity reading and i like it very much, great taste, still has some ways to go, but it taste better at this stage than any other beer i've brewed...

i just brewed a cherry beer using not the recipe for cherries in the snow, but still it had 8.5 lbs of cheeries in the primary. definitely use a blow off, i did my primary in a bucket not a carboy and ended up not quite reaching the cap so i did not have any true "blow off." carboy is much...

i agree with you guys on the categorical porter/not comments, it really is more of an imperial than a porter, but that wasn't the intent of the brew. the story of how i got here. i went to the buffalo brewfest last year and the beer i was most enamoured with was a maple porter, dark beer...

it's up there, i don't remember exactly off hand, i'll check tonight, but i believe it was around 1.078. according to the reipce i used, it should be an 8.1% beer.

i just brewed a maple porter this past weekend (9/2) and i was looking for some opinions on how long to ferment it. my plan would be to leave it in the primary for roughly 10 days, maybe a few more depending on my schedule, then rack it to secondary and probably go for another 20 days, again...

i also dry hopped my last batch. i used whole leaf hops and it turned out pretty well. they definitely absorb some of the wort so you do have to take that into consideration. as far as racking is concerned, i don't know the name of it, but i'm using the tube that allows you to start the...

thanks guys, i knew i was going to be above 5, but i was hopping for 6.5ish, still, 5.8 is good. now i wait to see how it turns out

so i've brewed three batches in my infant career as a homebrewer and the first two were kits so i they came with an estimated alcohol percentage. my third batch was bottled last night and is a custom recipe, stolen from the database, modified slightly. my question is, how do i calculate the...

sounds right to me, my last three batches have been 48, 51, and 52.

if your using the capper that i am, and i'm guessing you are, it's all a function of the first lip on the neck of the bottle. just so we're clear, the second lip as i'm referring to it is at the top of the bottle and is the lip to which the cap goes to. the style of capper i and again...