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Thanks for the newbie oriented instructions yooper... I will do it saturday.

Its not terrible and it has not aged yet, I do think more hops are needed. I used 1/2 oz in the beginning and finished with 1/2 oz hops. (boiled it all in 1 3/4 gallons) cooled it real fast in sink of ice and 1 gallon cool water. into primary, aerated vigorously and tossed 1 bag of windsor that...

I would welcome a simple recipe suggestion for a 5 gallon batch that tastes like newcastle ale! I'll do it next! Now that I have about 3 cases of marginal stuff aging that I can booze with ;) I will be extra patient now that I've had some practice.

Would prefer a yellow fizzy... this one is dark, strong, and malty sweet. Yeah it was a random recipe.

Yes. This was after all an experiment in simplicity geared to make a hi abv beer that tasted good.

6.5% ABV At 85% efficiency on beer alchemy... I used Danstar Windsor yeast.

I am going off LME for good I think. Yeah the hops were boiled 1/2 oz at 30 minutes and half at the end. Its hoppy enough. Just seems syrupy & sweet after 10 days ferment. (readings say it's fermented) Thats all... It does not taste bad it tastes rather good... I suppose i'm just not used to...

Should I just add more water??? I have been using standard recipes but dang! This is thick sweet and rich beer.... if I want to lighten it up a bit I guess I just need more water? :confused:

Update: Tasting better... Cider taste almost cmpletely gone leaving a flavor much like Colt45 or schlitz malt liquor. Very drinkable but a pretty hard beer im guessing about 6 or 7 %. Looking forward to trying something smoother and more kind. But I can drink these just fine now, and they...

Wondering if I could add a little molasses or vanilla somewhere along the process... for sweetness & flavor???

Looks like its fermenting well. Yeast was good.

Yes thanks again. The yeast was Danstar windsor... looks expired at 2011. damn.

GILSWILL!! How long would YOU leave this ferment in a single stage before bottling?? (Im stealing your knowledge a bit... sorry ;) Then how long would these bottle want to condition in 22 oz bottles?

Hey Lopat... I have some lighter alc beers waiting in bottles from 2 5 gal batches... I needed a monster rat! ;) 6.5 for special occasions. LOL.

woo-hoo 6.5 sounds good to me... Its boiling away now. Im home alone and have the time to do it right. Update... I did exactly as you said and got a 1.50 reading at 67 degrees after adding more cool water.... shook it up...Tossed dry yeast... shook it again. (Boiled it in 1 1/2 gallons...

Thanks Gils Are we getting a pretty strong beer at those gallons? Do I add the dry malt after the boil and stir in, or boil it along for the hour ? Thanks again.

Hey all... I have 2.2 lbs of Premier Malt (unhopped) 1 lb of dried breiss amber malt 1 lb of dextrose 1oz UK kent golding hops How would you guys cook this up? How much water? How long to ferment. when to add hops? Thanks... Im a newbie who has these supplies on hand and am...

Yes. I've looked around a bit... great site. My premier hopped malt was in primary 7 days and secondary 7 days. Been in bottle now for 6 days.... I will test after 10 days to see if any cider has gone... (I HATE cider!!lol) I used a mixture of corn syrup and white sugar... as per...

I was awfully disappointed to see the thread "So you think you ruined your beer" deleted. I thought it was an excellent and informative thread for a newbie like me. Dang... Anyway my name is Rick and I too :ban: brewed an ale that tastes like apple cider. Maybe its green... dunno...