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You could try some yeast energizer, aeration, my LHBS guy says amylase enzyme can help.

Anyone have a recipe? I really love this beer.

Dude! That was it!!! Thanks man, I just remembered it tasting great. Now, anyone got a good recipe for it???

It was a Pilsner and had a flip-top, not a cap or cork. 22 oz bottle I think and I got it at Whole Foods in Seattle.

I was told to always use a combination of the 2. The guy who owns the bbrew store nearby said that LME ferments "dryer" thus adding more alcohol than DME, which adds more flavor. Or, the other way around. Basically you get the best of both worlds by combining.

since no one seems to pay attention to the other forum: I bought a can of Loganberry concentrate and want to make 5 gallons of "champagne" from it for my girlfriend. I have the following ingredients: Wyeast 402 Champagne Yeast 96 oz Vinter's Harvest Loganberry Fruit Wine Base 15 lbs Corn...

Sorry to post this here but I might be be brewing today and probably need to make a starter or something so if any of you have advice on "loganberry champagne" I posted in the Wine brewing section about it. Thanks!!!

I bought a can of Loganberry concentrate and want to make 5 gallons of "champagne" from it for my girlfriend. I have the following ingredients: Wyeast 402 Champagne Yeast 96 oz Vinter's Harvest Loganberry Fruit Wine Base 15 lbs Corn Sugar Diammonium Phosphate Pectic Enzyme Acid Blend...

Any way I can get my ales to taste like lagers? I tried watering them down but they still have that beer-y taste. :p

If you drink it all fast enough, like at a party, then you can drink it all before it goes flat.

Why don't you brew some pink beer then?

Thanks for the advice Evan! I won't have anything to bottle for another week or so, but in a month I will post back with the results. I plan to try bentonite on some bottles as well.

I have a distant memory of solving this problem in the past, and I thought I did it with Irish Moss boiled along with my priming solution, causing the bottle conditioning sediment to stick to the bottom of the bottle and resulting in a sediment free complete pour from the bottle while still...

I'm actually less concerned about clarity. What I want is to be able to pour the beer out into a glass completely, and not get any sediment. I want something that makes the sediment stick to the bottom of the bottle, but that can be easily washed out.

I am obsessed with this idea because I want my beer to be vegan/all-natural. I am not even vegan, but I respect the idea that beer should be. I also have lots of vegan friends. Perhaps someone already has tried this and ended up with terrible results. Or, perhaps there is an entrenched...

OK well I am going to do some experimentation, and let you guys know what I find out. Can someone help me to develop an experimental procedeure which will prove (or disprove) the effectiveness of irish moss/whirlfloc at bottling time? My first thought would be to bottle half of a batch in which...

Right, I am looking for something that would cause the proteins to coagulate and fall out, sticking to the bottom of the bottle. In decanting a bottle of homebrew, one is supposed to leave a tiny bit at the bottom to avoid sediment. From brewing years ago I remember eventually finding a...

So is there anything that isn't either from an animal or synthetic that I can add to my beer prior to bottling to assist in clarification in the bottle? I seem to remember having success with Irish Moss in this regard but don't want to risk it since I am not sure. Perhaps some experimentation...

Well, when I prepare my primer, I boil a little bit of DME in water, why can't I add whirlfloc to this?

Does she snowboard? What size is her ring finger? :D