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Also a Papazian learner first. This web site is probably the best one around. Lots of books and Homebrew club where some of the members are brewmasters. Sweeeeeet resource.

I like How to Brew, Joy of home brewing, Brewmasters Bible by Stephen Snyder, its got a couple of point in it that you find in some other places then a bunch of recipes. And most recently I had picked up Designing Great Beers which is a little more technical in some areas. On another note has...

Hopefully you are so lucky to have one in your area but were I live there is a annual beer tasting with over 150 craft brews. Take notes, drink lots of beer and dream what I'm making all year.

I have been most recently in this exact same boat! and I hope you mean pry off. For my grolsch style bottles I went to my local tavern and politely asked the bartender to save all of them. But alas for some good beers you need the brown bottle. I have found that the following are working for me...

Nothing! your violating reinheitsgebot. Just kidding, have you thought about imparting any kind of nutty flavor to it?

I have always mixed a little priming sugar at a time in while racking to my bottle bucket. @ bottenbrew, 100% correct should take some time of you sloshed it around. I always understood that the big deal is not getting the "vortex of oxygen death" when moving the hot wort, bottling, or basically...

I gladly bow to all members who have brewed more than me but I always had the actual number as 131.25 because you have OG-SG x105 x1.25 for the conversion to ABV from weight. But I also am in accounting so I like my numbers :)

Do you still have the recipe? because you could back into the OG with some quick calculation math. I know math ewwww... but seriously I do this a lot. First I would get your FG reading as mentioned above. Then figure out your total gravity from your recipe if you haven't calibrated any equipment...

Remember Alcoholics go to meetings. As long as there isn't a purple spot forming where your liver is then you are probably fine. Besides, when you brew your own beer it makes you much more like an artist. You have to taste what you are making to know if others would successfully like it or not...

Wow! that sounds amazing I love that stuff too. I knew the alcoholic version of their arnold palmer mix was called a John Daly, (funny and true) but I would love the recipe for your Kolsch. Is it basically just a Kolsch with the tea specifications you listed? anyone still have any idea about...

I have always read that .225# in a gallon of liquor is about 1010 SG. And I think this is a silly question. Does the increase of ME (DME or LME) raise the specific gravity in lock step? and this would be 75% efficient. - clarification of question "would .225#s in 1 gal being 1010, then 1.125#s...

I know our good friend charlie Papazian would say most things have been done before so i figured i would ask before i try to rack my brain and brew. Anyone ever made a Tea beer before? I'm not sure if there are any fermentables that could be extracted from tea leaves or if it would strictly be a...

Yep, and there once again. I should have put the whole recipe up and stated that I was trying to make a much larger volume. In the future I wont skimp on the details! :) Thank you for all the clarification and help

thanks had to read that one twice. I missed alll of the stuff on it the first time. mY only question remains now is the original info here, i concede that must be way to much cara but the max for cara is 20%, I suppose that if i had a recipe that was 25lbs AG 5# of cara would be acceptable then?

Thanks for all the input. I apparently had a couple of beers when i quickly posted 30 mins. finger slipped on the key pad definitely meant 60 mins. Though one of the things i was wondering is there a guideline out there or in a book that I dont own yet on how much is generally to much of...

Good to know about the max on carapils. Got a list of other maxes that should be used? I love working with the theory before the brew. BTW I was going to do this as a single infusion mash starting at 30 min 148 degree.

I am always trying to make new recipes so that I can try new things and like info prehand. Any reason why usuing different levels of base grains would make sense? I should state that I like high gravity style beers that arent sweet in nature. thinking about Briess 2-Row Brewer's Malt 7...

I'm buying a new aerator and am looking to figure out what is the best any suggestions? also is it possible to use fish ones? sounds weird but from my reserach I cant seem to find much of a difference.

I have been bottling for some time and dont mind going to kegging but there is something more satisfying about bottling. Any thoughts on carbonating other than using ye olde corn sugar in the bottling bucket? I was thinking about artifical carbonation but didnt know if that is easily feasible or...

Thank you, been frustrated for a while with less than perfect results on what I want. second questions makes sense. I have always let it trail down the side of the carboy but I like the idea of getting a longer tube my transfers. As for the first question, it seems to be a lot of things i have...