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two options come to mind. 1. Use the mango rind instead of the mango fruit itself. 2. Use mango juice in secondary. if you don't want mango to take over your beer, you're going to have to avoid using a lot of mango juice. that's why i think the mango rind may add the essence of mango without...

absolutely dude. boil, cool to 160 or so, steep, strain (if you want to- i don't) and pour in.

yea man you're gonna have to get on that. ways i sees it: i could spend $7-8 for a 25 oz bottle, or i could try and replicate it for $50/50 12 oz bottles.

no need to boil it with wort. you can crush your coriander and/or chamomile flowers and steep them in boiling (i do 160-170 instead preferably so there's no risk of nasty tannins coming out of plant material) water like a tea. then add it directly into boil or, if you're not looking to boil the...

my friend planted 2 strains of 3 year hop plants a month ago or so. I went by the other day for brew day and he showed me that the hops have gone crazy. he's got cascades and fuggles growing. they're definitely over 2 feet long now and are obviously corkscrewing up the string he's tied to a...

I went to college in Oneonta, NY. It was there that I developed a passion for real beer. Oneonta is 10 miles from Cooperstown, where the Baseball Hall of Fame is. Cooperstown is home to Cooperstown Brewery (actually in border town of Milford), which is a maker of English style ales. Close by...

i brewed strictly true brew kits for a year before i went on to my own recipes. i really never experienced the problem you're referring to. even my true brew kits brewed ipas with a 5-6 abv. are you getting enough extract out of the cans? are you forgetting to add a bag of dry malt extract...

Beer drinkers are becoming foo-foo little *******? Don't get me wrong I love the taste of beer but I'd never consider making non alcoholic beer. Alcohol and beer need to go together. Byproduct of beer is drunkenness. I don't know if you're just trying to wind everyone up here but I haven't...

I keep mine more close to 19C (about 66F) but that's based on the interior temp of where I'm storing it. I'm thinking that with the warmer temp you're fermenting at, your yeast is going to produce some really interesting yeast flavors. As for length of fermenting before bottling or kegging, i...

how is it? its been about a month. did it come around or is it down the drain?

i made a batch like this recently. i know exactly why you're so excited. that 3944 yeast is so amazing. you're about to have some awesome beer. congrats!

without a doubt

i learned a couple of months ago that my last year and a half of brewing every week or two could have been simplified by keeping my beer in primary and then bottling from primary. i started hearing that people keep their beers on the yeast for up to 4 weeks before bottling them. every batch...

im in new york. never had a problem brewing with my chlorinated tap water but i'm also not an AG brewer. i hear that AG is very temperamental with the water used. there's a brewery here in the same county as where i live- the brewer uses tap water as well, but he always filters the chlorine out...

hef and light ale are really his limitations if he doesn't like heavy tasting or dark or bitter beers. i agree with you- if he doesn't like real beer then why would he waste his time making real beer? id recommend he make a 5 gallon batch of hef like this: 6.6 LBs wheat liquid malt extract 1...

you might want to try something i read about but never tried myself- pop the bottles, allow the co2 pressure to release, cover the tops of bottles with tin foil. if your yeast is alive and is going to consume all of that sugar, it's going to be very carbonated. if you give your beer a chance to...

My favorite yeast to make my favorite hef. Congrats man. No need to secondary unless you really need it- dry hopping, lagers, tons of sediment.

My homebrew club is making a 52 gallon batch of Wheat Wine. We're aging it in an applewood bourbon barrel.

Alright check it out. The book says to do half in the boil and half in the secondary. I don't have my brewing notes with me here but I think we did 3/4 of the bag in boil and quarter in secondary. I think the bag had a few grams in it- I was able to order it along with wormwood from northern...

I brew with a friend. We've been going back and forth each week, buying ingredients to make our own recipes. A couple months ago he made a strong old English ale. He's been reading the sacred healing ales book (sorry don't feel like getting up and looking at the cover) and decided to put Myrica...