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So, did you just cut up the watermelon and throw the chunks in or did you mash it up? ~r~

I agree. ~r~

I would just wait for a good baking pumpkin. I do agree that if you use it raw, you'll put a vegetable taste into the beer though. One of the best pumpkin beers I've had, the guy bought a baking pumpkin, cut it in a couple big slices, took the seeds out and then wrapped them in foil, seasoned...

Worst commercial beer that I've had would have to be a tie between Amstel Light and Mickey's (which technically is a malt liquor). ~r~

On the Oxyclean topic, I've been using the Oxyclean Free version for a couple years now to great effect. The Free version contains no perfumes, etc. I just mix it up and let it sit in the bucket, carboy etc for about 20-30 mins while I'm doing other things. Haven't had a problem. Cheers ~r~

username: bronzdrag0n ~r~

I do not use them on my beers, they strip flavor that you worked hard to get into the beer ... out, along with the other stuff. I haven't really needed a filter. Primary, a couple weeks in the secondary (or longer with a big beer) and everything has usually fallen out. I do use a filter...

I wouldn't do it unless you had a restaurant quality ventilation hood installed. Otherwise, I'll just repeat what's said above. ~r~

I believe in beer karma. When you cheese off a whole board full of brewers, your next batch will be infected. That is all. cheers ~r~

I'm a German lager kinda guy. I like darker ales as well. American style IPAs are beers that I avoid. On occasion, I will have an English style IPA that is more malt/hop balanced. I agree that beer is like food, everyone has different flavors they like. My brother loves IPAs but thought...

I agree. I would stick between 156-158 and not go above that. The answer is just add more grain. You can also kinda play around with the yeast you use. Depending on what alcohol level you want, a high gravity ale yeast will go quite high...in the 14% or higher. If you want to keep it at...

If it's at 1.009, then the beer is done...the more you mess with it, the more you stand to mess it up worse. The diacetyl sometimes goes away after it ages. I'd rack it to the secondary and let it sit for a couple weeks, keg and then have at it. It will probably change for the better during...

You're pretty much right on. Most times when I add a fruit to a beer, I brew the beer first and let it go through the primary, then smash the berries up and add them to the secondary. Siphon the beer onto the berries. If the berries have some sort of sugar on them, it will re-kick off...

Get a stainless steel screen of some sort to put over your kettle in the future. Hope it turns out ok. ~r~

Trade you some 80 degree swamp-water. :tank: ~r~

I second the ebay option, you can find all kinds of cool old tap handles from the past for next to nothing. Hope your kit came together ok. I'm sure he'll love it, and put it all to good use. Cheers ~r~

The best pic above was the guy flipping off the cameraman. :D ~r~

I've never seen a check of ID for beer or wine making ingredients and materials. By themselves, they are just food and equipment items. I've lived and brewed in about 4 different states ... so far. And I even successfully made wine when I was about 17, although the quality was questionable...

That's an odd combination. Depending on how it was made, it may never clear. Hope it tastes better then it sounds. cheers ~r~

I also use one of the white ones, got it from the RV/camping store. Wish I could have some of that cold ground water, ours is about 80 in the summer and 75 in January. ~r~