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Sorry, I'm having problems with the image uploader...

It's not much, but it's better than the card table I had before. On the left is my mulberry "Barney Beer", the bucket has a ginger braggot, and on the right is my "Old School Root Beer" Plenty of shelf space and a dry erase board! :ban: And books and bikes for the rest of the room...

How do you know fermentation stopped? Honey is notorious for taking a long time to ferment. Maybe it was still doing it's thing, and then it got a jump start from the new fermentables and the agitation of the bottling process. Either way, it's a huge bummer! :(

Next day, and I've got about an inch and a half of krausen, and a happily bubbling airlock. The aroma floating out of the airlock is amazing. If it doesn't taste good, at least it'll smell great!

Sounds like Satan dumped it too! :rockin:

Well, I brewed it up today, almost exactly like the recipe. It's was an amazing array of aromas, and a lively boil, with hot breaks every time I added more herbs. I filtered the wort through a colander, and then a funnel filter, and it's still really cloudy. OG=1.051 The hydrometer sample...

I used two sources: http://www.pacificbotanicals.com/ http://www.mountainroseherbs.com/ They both have extensive catalogs of high quality plant products. I'll be brewing sometime next week - October 7th or 8th, and I'll keep updating as I proceed. I should mention that this beer is...

I'm really excited about this one. For 6 Gallons; 6.6 pounds Light Dry Extract 8.0 oz Caramel/Crystal Malt - 60L 8.0 oz Chocolate Malt 8.0 oz Oats, Flaked 3.0 oz Roasted Barley 1oz Hallertau Hops (½ bittering, ½ finishing) At beginning of boil - 4 oz Burdock Root 4 oz...

Thanks. It seems like most of the ginger in the stores is from china anyway. My asian market's ginger was all dried up and had some mold on it, so I'm just going to go to Whole Foods and buy whatever they have. I did come across a relative of ginger called galangal or thai ginger, but I don't...

I've been working on an alcoholic ginger beer for about a year now, and I've decided to try the next batch as a honey beer, with lactose to fill out the body and add some sweetness. I've worked with both ginger and honey before, and I know the quirks of those ingredients, but I've never used...

No problem. Welcome to homebrewtalk. You'll find that the expertise is amazing here - any question you might have will be thoroughly answered.

The main point is to create enough space for all of the gasses to vent out. If you take out the rubber grommet and the tube doesn't fit snug, it's really no big deal because so much CO2 is gassing off; there is very little danger of O2 and bacteria getting in. Some people just leave the lid...

Yeah, you might consider the towels regardless. Krausen can be impossibly messy. Did you try fitting your tube into the grommeted hole in the lid of your bucket? It should fit snug if its the same size I have. As for the container of water, make sure that it's lower than the top of your...

I was reading an essay today that claimed that Crowley was a double agent for the KGB - one more reason to adorn a RIS! The beer is supernaturally delicious!

I love Ozzy, but my intention was to give a nod to Crowley himself, who came from an old brewing family, and looks great on a big bomber of RIS. I'll be opening the first bottle tomorrow, and I'll be sure to post pics of the final product. It looks very cool IMO. Anyone catch the significance...

Wort chillers rock, but you can do without them maybe more than some other gadgets. 25-30 mins is plenty fast enough for chilling time, so if the ice bath isn't to much of a hassle, just stick with that. Personally, I hate buying bags of ice on brew day, so I opt for the chiller every time...

Iknow oyou post ed this a wihil ago, but I agree, hwoldehartedly. I lucve this berr.

You can sterilize the fruit by soaking it in water that has a campden tablet dissolved in it for about an hour. Some people use high-proof alcohol like everclear to sterilize the fruit. You can always boil and cool it, too, if you don't mind it being syrup. Be ready for the fermentation to rock...

It's a dark, mysterious beer, just like Aliester!

Thanks for the feedback, noel. I debated it, but I had some nice local honey, and I went ahead and added it anyway - a little more than a pound, I think. After two weeks fermenting and less than a week in the bottle (I can never wait), I just cracked the first bottle, and it's great! Besides...