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Our "Dry Heat Wheat" is just that. 6 pounds of Muntons or Briess wheat DME, 1 Oz of Hallertauer hops, and Wyeast Weihenstephan yeast. It is, by far, our biggest seller! steve

Bottling is much cheaper, and the results are smaller. (If you have a small house, the bottles are easier to store than kegs.) In my opinion, kegging is the way to go, and I'll be there some day. steve

The general rule of thumb I like to use, is 1 ounce (by weight) for each gallon. The "One Shot" 3/4 cup packages we sell, are weighed out at 5 ounces, instead of measuring 3/4 cup. steve

Cheesie, welcome to the (airlock blasting) world of HefeWeisens! And, to airlocks flying through the air! steve

Dry heat Wheat? We must have sold 1 or 2 complete bags (or boxes of the Munton's stuff) of wheat DME this week! It is our #1 seller! (That recipe is just about the easiest recipe, I've ever seen!) Welcome to the Forums, and thanks for shopping with us! If you need any help at all, do...

If you're worried about them possibly freezing, I wouldn't leave them full of water. A hard freeze would probably split them wide open. However, if you live somewhere there is a slight possibility (or, you're not going to be gone for winter) of freezing, filling them up with something that...

Fortunately, I have the key to LHBS!! I'd WALK down there, just to get the little Yeasties, and save what I could. (And every DROP of honey!) I'd also grab the dried yeasts, (like the Safale S-05, 04, and a WHOLE BUNCH of the dry wine ones) Those dry yeasts are shelf stable for quite a few...

I doubt that 5 (or so) ounces of priming sugar will kill too much of your vanilla flavour. R. DW. HAHB. :D (Or, 2!) steve

About thermometers, here's something I found out this weekend; Had someone ask me what temps we kept the store, so I went over to the thermometer shelf. Pulled out a handful of those cheap floating therms, and looked at the readings on them. 76, 78, 80, 78, 76, 80. (One was 82.) Yep...

Are we finally up to 150 pages? Is this a precident? The longest thread on these distinguished Fora? Ed, you have out done yourself!! Bravo, Maestro!! :D :D steve

Oh, you're going to lose some carbonation, and will need to do some force "re"carbonation. steve

Hook up your Co2 bottle, set the regulator at 2 or 3 pounds. Leave it running slowly, and hook it up to the keg, with the cap off, for a few seconds. Now, uncap your bottles, hold the mouth inside the keg, and pour. (It will work better, if you SLIGHTLY tilt the keg, so you can pour through...

Well, if that's the Barkshack's Gingermead, it needs to be aged! (Man, I need to try that recipe!) steve

Long answer; Aging will really improve the flavour! Do it. steve

Caramel malt is also called Crystal malt. See if they have any of that. I can't imagine someone not having any caramel malts, my LHBS has over 15 different types! steve

Did you notice the shipping of $40.11? Brings it to over $100.00. Can't you find a local one for less than a hundred bones? steve

I'd like to see you use pale malt extract, (Briess pilsen malt extract) and get the "amber" from specialty grains. I'm thinking using some Crystal 40, and some UK medium Crystal, about 1/2 pound of each. You could even use 1/4 pound of UK chocolate, if it isn't dark enough. With the real...

Bosh, the nasty flavours will probably fermemt out. (You could have used concentrates, without much problems, though.) Since you can't find corn sugar,I'd recommend plain (sucrose) cane or beet sugar, over corn syrup. Brown sugar may work too, if you don't mind the molasses flavour...

How long after the campden tablet did you wait? While campden (or potassium metabisulfate) won't KILL yeast, it does knock it for a loop. You really should wait for 24 hours after using a campden tablet to send yeast in it's direction. steve

If you can put your fermenter in a bucket, and wrap it with a t-shirt, and blow a fan at it, you can gain 8 to 10 degrees. Reno is somewhat dry this time of year, so the wet shirt will work just fine. steve