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I was out in the finger lakes of NY this summer, and tried the mead from Earle Estates Meadery. It was great. My favorite one was with cranberry. I think it was 30% cranberry, 70% honey. Its amazing how the tartness can cut through the sweetness and give such a good drink. Have fun!

I made a peanut butter porter over the summer. I used all natural PB, no salt added. I did the same thing that was mentioned before, poured off the oil and I but cheesecloth on it and inverted it. I think I did it for about a week. The PB was almost crumbly to the touch. I racked the beer to a...

As far as cost goes, I print it on regular paper so things are pretty cheap. I adhere with milk and the labels stay on really well, except when they get wet. They fall right off when wet. It would be nice if they could take a little bit more punishment but still come right off.

I brewed a chocolate mint stout using 9oz of semi-sweet baking chocolate. I have only done it that one time, but the chocolatey flavor I was hoping for was far too mild. I've had a roastier-chocolate flavor by using chocolate malt. The fat/oils in the chocolate killed my head retention. With it...

I hope I don't need a starter kit still... i have been brewing for 3 years now... Good Idea Monk. I like the thought of boiling out some of that hop flavor. Do you think it would be possible to bring the temperature back down so that I could steep some specialty grain? Is 2.2lbs too much for a...

So I have family that support my brewing by buying the Mr. Beer extracts. Great sentiment, not exactly what I have in mind however. So whats the best way to reuse these? I have a few that are unhopped and just pure malts. I usually make smaller test batches out of them. But what about the ones...

Peanuts and Cider??? I made a Peanut Butter Porter earlier this year and it turned out to be my most popular beer so far. And as a kid I used to dip apple slices into PB. This could be worth looking into. I used to dip celery into PB too. Although that doesnt sound too appetizing...

so hypothetically, could I brew a cider, and then hypothetically freeze it. Then hypothetically remove the ice leaving behind hypothetical alcohol? could i make an ice wine by using a hypothetically similar hypothetic method?

anybody ever pitch cold-brewed coffee into the secondary? I have one of those toddy's that makes concentrated coffee by cold-brewing. It's less acidic and less caffienated. I've debated throwing it in, but haven't tried it.

So I just spent last weeked in the finger lakes of NY and one of the wines I tried for the first time was a riesling ice wine. Its much more potent, almost 40% according to the server. With ice wines they leave the grapes on the vine well into the winter until it is frozen. Then they crush and...

Yeah, when you use the natural peanut butter the oil is at the top seperated. I dumped it out and then hung it upside down with cheesecloth wrapped on the bottom. I kept it like that for a few days and the peanut butter actually became very brittle (almost crumbling). I had very little oil when...

I print mine at work too! (i'm not paying for all that ink) I use milk to stick it on. Stays on really well, until you put them in an ice water cooler. Then its mostly labels floating on top.

Heres the recipe (extract): 5 lbs. pale liquid malt 1 lb crystal 60L 8 oz black malt 10 oz chocolate malt 4 oz roasted barley 2 oz fuggles 6 oz peanut butter (all-natural, no additives, no salt) london ale yeast 1oz fuggle & 4oz of peanut butter at beginning of boil 1/2 oz fuggle &...

I had made a post a few weeks back, got some feedback on the idea of a peanut butter porter and now its made! The peanut butter doesn't taste like peanut butter as in JIF or Skippy. Because I used an all natural peanut butter (only peanuts, no salt, no additives) it actually tastes...

They do use their own yeast. If you go to the Sam Adams brewery tour in Boston they show you their experimental tanks. They taste-test and cultivate yeast there, when they approve a brew its sent to Cincinnati to be produced. They're extremely proud of their yeast strain and the fact that they...

Keep us updated! I'm a bigger fan of still cider, kinda like a mulled cider. And I would rather naturally ferment, let me know how it goes as I intend on trying a brew for x-mas this year. Cheers!

...or drink milk.... how did that conversation go? "Hey Pablo, You see that cow over there? I'm going to grab its tit, stroke it, and drink whatever comes out." and now it builds healthy bones... go figure...

Bought everything last night. Brewing on Saturday. I'll keep ya posted.

Good advice so far. Thanks! I can tell this is going to be a paranoid brew. I'll probably go insane before the beer is ever done.

I'm adding straight peanut butter, it is that natural kind with no staples or even salt added. I dumped as much as the oil as possible and then I left it inverted with cheese cloth to further drain out the oil. I have had it for 3 weeks now and it is almost dry and brittle. I figure any oil...