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I normally like to come up with my own recipes but I think a tried and true kit is the way to go in this case. That settles it for me, then. I think I'll do Caribou Slobber. Any recommendations on extract vs all grain versions. I'll probably choose extract for easiness unless the all grain...

If you can make it to KS in May feel free to swing by! We're just looking for everyone to have a good time! I've basically brewed all of my old standby's and will be breaking new ground with this one. I originally was thinking cream ale but was worried it would be too close to the Pilsners...

I've nearly completed brewing all of the beer for my wedding reception and am looking for style suggestions on one last brew to round out my lineup (or I might just call it good bc I'm currently feeling uninspired and a little tired of brewing). I have 7 weeks and am planning to bottle it...

Here's another vote to put them in secondary and to use pectic enzyme. I'm not convinced that you have to use K-meta if you have frozen them. I've made a lot of blackberry beers and meads from frozen wild blackberries going into secondary and have not had infection problems. Probably doesn't...

Here's another vote for S05 for the American pale ale. I've never done an English pale ale with dry yeast but I have done a pale mild (based on NB AK47 pale mild kit) using either Nottingham (5 batches), Windsor(2 batches), or S04 (1 batch). I have been the happiest with Nottingham. It seems...

Thank you, both. bernardsmith, That explanation of pH and TA was very helpful. I also found your reply in this thread very helpful: https://www.homebrewtalk.com/showthread.php?t=581418 I forgot to measure OG but I was shooting for a mead rather than a hydromel. Friends with refined...

My question is: What should I do with this melomel that has a high pH and high TA? Background info: I have a blackberry melomel that I am making for my wedding in May. This is my 3rd or 4th batch of mead but the 1st where I am trying to do everything correctly. I made it in mid-Oct...

So, I have a gose that I split into three batches: plain, blackberry, and rhubarb. I made it sour by brewing with acidulated malt and adjusting sour levels with lactic acid at bottling. I also added gelatin at bottling to pull some yeast out of suspension (as an experiment with the gelatin)...

Nice pictures. Glad it seems to be working for you! Just thought I would add my thoughts about your new questions. My REPLY is in CAPS. 1. the ball valve doesn't screw all the way back because I have so much thread space. Am I supposed to use the white tape stuff on all the threads even on...

I was looking at that same valve assembly before buying. Good luck. Its way easier to do than it seems.

I just used a regular 1/8 inch drill bit for the starter hole. I used the 3-piece ball valve, the same as the earlier poster recommended. https://www.brewhardware.com/product_p/3pbv.htm Here is the bulkhead I used. Haven't brewed with it but I was able to place it low enough that only a pint...

I just did this last week and used a $15 step bit from Amazon. Worked great. Here is the bit I used. http://www.amazon.com/gp/product/B000RP82F8/?tag=skimlinks_replacement-20 FWIW, I went with parts from Brewhardware.com. Prices were better and there were more options compared to...

Thanks. That is useful info for me. Seems like a hop screen is not needed and a whirlpool possibly with hop spider would be the way to go. So, since my chiller is an immersion chiller will I need to chill, remove chiller, and then whirlpool or can I somehow set up the whirlpool to make it...

I've done a lot of reading on this and the answer hasn't become clear to me so I figured I would ask for opinions. I am looking to convert my brew kettle with weldless fittings. If possible I would like to also use the kettle as a bottling bucket. I am also considering some other...

93 year old man who has been homebrewing for longer than I've been alive pulled me aside the first time I attended the local homebrew club meeting and told me he really enjoyed sampling my beers.

I'm going the opposite way as you. I went from 5 gal, to 3, and no am considering going down to 1-2 gal batches. For my 3 gal brews I go with the immersion chiller and put the kettle in an ice bath (while keeping the chiller running) once wort temp drop starts to slow significantly (somewhere...

I can't comment about hop storage other than to say I have always kept mine in the freezer. As for an easy way to vacuum seal the opened bags, I bought a little Ziploc vacuum sealer kit for $5. It came with special quart size bags and a small, cheap vacuum hand pump. Seems to work much...

There's a brewery in St. Louis called Urban Chestnut that brews what they call a Bavarian IPA, named Hopfen. http://urbanchestnut.com/our-beers/hopfen-2/ I tried it this summer when I was on a beercation in the area. I didn't make any tasting notes but recall that it wasn't bad. FWIW...

I've had trouble with infections after 2-3 uses if I don't clean used bottles with PBW or Oxyclean along with scrubbing even if I do rinse the bottles right away and store covered. A film of yeast builds up on the bottom. I started cleaning bottles after a single use in batches of 12 so that...

Nicholas at DFH said their kegerator likes 40-45 F and 7-8 psi. I'm going to go with that and see what happens.