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Come to think of it, we are!! There's nothing like a good Canadian Ice Wine!!

My current batch has been fermenting for 4 weeks now.Talk about rhino farts--I think I had the whole Serengeti National Park down there!!

I am using a gas stove, but we are on propane (natural gas isn't available around here yet). Makes perfect sense, though, that more water produces more pressure. I wonder if adding a small amount of salt to raise the boiling point of the water and thus the pressure would be useful. For that...

I used a 22 qt Mirro cooker with 1/2 copper manifold. Going through a "dry" run it took around 15 minutes to raise the temp from 140 to 170. The biggest thing for me was how long it took to build up pressure in the cooker- 30 to 45 minutes. I filled the cooker about 1/2 full. I did notice that I...

Howzit goin, eh? Greetings from your neighbor to the south, Michigan.

I carbonated a few bottles from my last batch. I have to say that they taste exactly like the champagne my sister-in-law had served at her wedding a few weeks ago. I'm not much into wines though. I have some stored in a refridgerator for the past few months... it is amazing how much the taste...

Thanks all for the info!!! It makes sense that yeast releases a given amount of heat I'm using a plastic fermentor. Having more consistent temps is a good excuse to get one that's glass. Being a new brewer I like running across all these little bits of information that I haven't found in...

grain-pa, Thank you for posting the link to the braumeister. That certainly replaces a whole lot of equipment!! I can't seem to make the conversion from euro to us dollars, maybe I will write speidel. Just curious, have you compared the quality of your beer using the braumeister versus the...

I searched through the forums for this but couldn't find anything. I apologize if this has already been covered... Having just brewed my second batch, I noticed the temperature of the wort as measured by the lcd thermometer on the side of the fermentor fluctuating between 70-72 during the 1st...

Thanks for all the feedback. Water hardness is starting to make sense now. Thank you!!

Wow! Thanks a million, Revvy!!! My next brew is going to be a stout, maybe I can try your recipe when the fermenter is available again. Then again, this would be a good excuse for picking up another carboy. :rolleyes:

Just when I was dispairing at all the refridgeration equipment HBTers are using to lager, you come through with this great idea!!! Never underestimate the ingenuity of brewers! Thank you!!!!

That would be something to see!! I guess it's possible because people do win awards using recipe kits. No way am I ready to make the leap to AG yet, but I've been looking at partial-mash kits as a way to get my feet wet. Anyone have any opinions?

I brewed my first batch last Friday (3/14/08), an English pale ale, and never going to forget the heart-warming aroma of hops and malt filling my house. Even SWMBO made favorable noises about it. (Support is good, right?) These past few days, I’m thinking over everything with a, “Ok now, what...

WHOO HOO!! Another Michgander! Welcome from Holly, MI!!!

Holly, MI. Midland's got the greatest county fair! The Figure 8 Demolition and Demolition Derby on asphalt!! Welcome!!!

Welcome from Holly! Nice car!!

Tell her it's an anti-rodent device...

Greetings from Holly, eh.

I absolutely agree! This site and John Palmer's online book http://www.howtobrew.com/intro.html Great stuff!