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was going to post a pic, but it just started bubbling! 48 hrs later...

I made my first starter about 24 hrs ago, 1/2 gallon at about 1.060 in a 1 gallong jug with Trappist yeast (WPL500, 1 vial). I pitched the yeast at exactly the same temp as the water and I was totally OCD with sanitation. However, *nothing* appears to be happening, no krausen, no bubbles...

Just wanted to post that I found a great article on homemade candi sugar on our very own HBT wiki: https://www.homebrewtalk.com/wiki/index.php/How_to_make_Candi_Sugar (thanks to Ó Flannagáin, Orfy, Bradsul, and Belgybrewer) Switched to Willamette from Fuggles, 1.5 lbs of homemade candi, 1...

Interesting! I have a good local source for organic cane sugar - it hadn't occurred to me to do this, but I definitely will. Very interesting indeed. I have only used Fuggles once and thought it was very much like Goldings. I don't want the beer to be hoppy at all - I'll reduce to 1oz...

After too much work last week, I am finally ordering ingredients. I'm making a few slight changes based on info from this thread (thanks!) and other research as well as availability of ingredients. I have never done a starter before, but I understand the process (thanks John Palmer!) & am ready...

Thanks all - will ditch the carapils, though I'm still hoping to use the rest of the amber DME in my cabinet. I don't think I have ever tasted a Belgian Dark Strong, but it does sound quite interesting. Dark Belgian IPA.. for some reason I have a feeling a strong hop profile would not work...

With respect - Blue Moon is *not* trying to be a Witbier. It is a wheat beer flavored with orange and lime, but the similarity ends there. BM uses ale yeast, not Belgian yeast, as well as American hops and oats. There is a good thread here with one of its inventors - read on several pages, as...

Thanks kblankenship11. Temp will indeed be an issue, as I live on the coast and it has been in the 50s here for the last few days. Current plan is to place fermentation vessel in a large tub full of water and use an aquarium heater.

This is a batch of (mostly) leftovers, so bear with me name: either Trippel Brown or Trippel Bypass batch size: 5.0gal 5lb light DME 4lb amber DME 1lb carapils 1.5lb amber candi syrup 2oz Kent Goldings, 60m 2oz Kent Goldings, 30m 2xWLP500 math results from BeerSmith: OG...

If you give up on bottle carbing, you could just make a good chocolate stout, crash or filter the yeast out, and then flavor with vanilla/icing/whatever. It might be better to save the icing and sprinkles as a topping when you serve - or just put sprinkles on the head. Awesome thread!

For me - brewing is complex and varied enough to keep me interested, but forgiving enough so that if I screw up it still comes out ok most of the time.

This sounds very tasty. Do you think this would work well with "light" DME instead of "extra-light", possibly with a few pounds of amber DME substituted? How different are Styrian Goldings from Kent Goldings? Do you think the Kent would work ok here? (Guess what I have left over in the...

It sounds like you are almost describing a darker Blue Moon. (Indigo Moon?) To mimic that style you'd need oats, bittering hops only but then add orange peel and coriander at flameout. I'd be very interested in hearing about the results if you go that route. I tasted an amber wheat beer in...

Actually, this sounds really interesting. I'd love to make a good homebrew "near beer" for friends who don't drink. Was your beer overly sweet?

Never liked beer until I worked for most of a year as a bartender at an Italian restaurant in downtown San Francisco and had the opportunity to taste some beers I never would have picked up otherwise: Birra Moretti and Pilsner Urquell were the ones I remember tasting for the first time. Stuck on...

Yes in the Republic :) but in the "good part", far northern coast where all the wineries & whales are. No mines nearby, but redwood bark is quite acidic and it is my understanding that there are simply not enough salts left in the ground to buffer it by the time it gets to our well (100 ft...

The recent discussion about using left-overs got me thinking. I have in the cupboard: 5lbs light DME 5lbs amber DME 2oz Kent Goldings a spare bottle of Safale-05 That sounds to me like a simple, strong amber with a bit left over, or should I dump in everything but the kitchen sink? [EDIT...

Most of the water advice on HBT seems to revolve around high alkalinity, as one might expect with city water. I have a well with low alkalinity. I'm on a well in Redwood country, and our water comes in at pH 4.5 (no typo), fairly soft with very low total alkalinity. Not much as far as...

Checking back in - after being in the bottle for a month, the stuff I made is actually drinkable. I can taste the orange slightly, but not the coriander at all, as a note on a background of simple pale ale. There is also an overtone that is quite phenolic and estery, almost citrusy but not...

http://news.yahoo.com/blogs/sideshow/family-four-bears-breaks-cabin-drink-100-beers-181034427.html This calls out for a recipe name