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I don't have a good answer for you but I just did this this morning & it's retaken off like gangbusters so...why not try it?!!

Gift from the wife here too. Best gift ever. Christmas, '95. 5gal. setup, just single stage, extract & grains. Brewed the first batch New Years day, '96, a Porter & that was it for me boys. A fella needs a hobby. Still doing extract, works for me. I'm happy.

Great Piotr. Didn't know we had Eurobrewing members here, I like that. So much good cheap beer there maybe homebrewing isn't that common?

Seems like i've seen a number of times talk of adding sugar after or late in fermentation when the gravity is higher than desired to dry out the beer which didn't quite make sense to me. Anyway, more alcohol = a good thing too. :mug: I think I'll be dry enough but it seems like an interesting...

This weekend I'll a rack to secondary & add some sugar to a big Belgian beer. First time I've done this. I've been reading a lot on this forum how this "dries out" a beer but what does that mean? If all the fermentables in the wort are already fermented isn't the beer as "dry" as it will get...

could bring my ownn glassware....when're we pourin'?

Maybe a good thing I didn't see this thread sooner. Just bought my first autosiphon after 13 yrs of brewing. Only used it once so far, last weekend but it worked great! Third times the charm eh? Didn't think to store the two parts seperate though. Makes sense, I'll do that from now on.

I think it's the Kolsch yeast gives it a lot of it's character. I think it's correct to bump up the malt instead of adding sugar, not sure exactly what you'll get at the levels your shooting for. I added some extra wheat malt (dme) to my last one, about a lb & it seems to have done no harm...

I like to add half the Champagne yeast to the secondary & half for the bottling bucket. I don't do the real extended ageing in the secondary, I bottle & taste along the way to see how it develops but I think either way is fine. Depends on your patience level & stockpile of homebrew.

Thanks, thought it was just me. :mug:

You're really going to enjoy brewing, not hard at all. Just keep it clean (like mom said). I started out with even less equipment than that, doing only single stage fermentations. That looks like a good set up & Midwest is a good source, I'm not too far from them & visit on occasion but most of...

Maybe the kit, maybe the water but I still think it may improve over a few more weeks. Don't really know what you could add at this point. You could try cooking with it.

What kind of yeast did you use. My hose water tastes fine,what's yours like anyway? Or do you just mean it's weak? What were you're O.G. & F.G.? I'd just give it more time, maybe it'll come around.

I think the 3068 is a proper yeast for a hefe, stays suspended well & is a true wheat style yeast. I've found it to work very well by itself. Never heard that about pitching a 2nd yeast. Where'd you hear that?

1.008 - 1.018, guidlines, guidlines! Kidding! Just kidding. I'm a kidder. Gotta go pour one, carry on.

Stay away from the candi sugar? I don't know, I like using it but it'll keep for another bach I suppose :( ;). I think you're right about the hops, no doubt the Hallertau would do the trick although I know when push came to shove the saaz would end up in the finish. I'm just that way about saaz...

'strue! Not at all ar about beer style just so I like it. By that definition poor kevin would be left with a little malt & a bunch of sugar to make his beer but I think he'll do all right & get close enough to what he has in mind to forget the rest after a few goblets. Keeping in mind he's...

Well, I'd say you could pass on the chocolate & roasted for a golden right? Depends on how big a fan of specialty grains you are & the partial mash but, besides the belgian pale, I'd think a half each of aromatic & crystal would be plenty. I don't think they're all that hoppy as a rule either...

I've just used chamapne yeast for conditioning, seems to work fine. Doesn't seem like there would be much benefit for the expense of buying a smack pack just for conditioning. I think the initial fermentation determines the character of the beer, right?

I've just brewed a Belgian (hopeing Duvelesque) & a recipie I've got from a clone brews book calls for the addition of 1 lb of corn sugar (boiled in a pint of water) & some fruit juice to the secondary. It hardly seems practical or even accurate to try and take another gravity reading after the...