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Thanks for the tip. Are there any other grains that would be advantageous to add for a Tripel? Or should this (plus the ingredients in the kit) do what I want?

I recently picked up a Brewer's Best Belgian Tripel recipe kit. The kit came with over 9lbs of extract (mix of LME and DME), plus some candy sugar and maltodextrin... but only 1/4 lb of "specialty grains" (4oz of Belgian Aromatic). I'm still pretty new to this brewing stuff, but I wanted to...

After this conversation, I've been hyper-vigilant about checking my bottles. I noticed something yesterday that looked like a hairline crack in one of my 22-ouncers. I realize now, seeing it empty, that its just a defect in the glass. But a serious-enough defect that I will not be re-using...

I made two batches of CraigTube's "Inmate Brew" (search for it on youtube) before I got into brewing beer. I used bread yeast, table sugar, and storebought bottles of juice. I made some grape, which was actually pretty good, and some apple that turned out terrible. I've done a few more...

I picked this kit up a few weeks ago. When I pulled it off the shelf at the shop, the cashier took the yeast out of the box and dropped in some S-33 without even asking me. I was hoping to get some Wyeast 3787 Trappist High Gravity to use instead, but they didn't have any at the time. I might...

Thanks for the tips guys. I hadn't thought about bottle bombs, but I guess that makes sense. If some of the bottles got less sugar, then some of them probably got more. I'm conditioning this batch in my fermentation fridge. Hope I dont lose any, but if it happens the mess will be contained...

Racked first. Then added the sugar. And I didnt stir it at all, but I gave the bucket a few little swirls after adding the sugar.

Just bottled my Chocolate Covered BEAVR Nutz porter yesterday. I was checking the bottles for any bombs today and realized that I made two mistakes while priming/bottling. First, I added the dry priming sugar directly to the bottling bucket. I have no idea why I did this (or why it didn't...

What about conditioning temp? Would it make sense to bottle condition at the same temp you fermented at (mid-60's)? Or should you condition warmer? And is it as important to keep the conditioning temp as consistent as the fermentation temp? I've conditioned my last few batches at room...

I did a batch of this a few weeks ago using a gallon of store-brand organic lemonade. Added about half a pound of sugar and fermented with an ale yeast (two leftover pouches of MrBeer yeast I had laying around). Gravity was about 8%. Racked to secondary and cleared with a little gelatin...

It's an 8.8cu.ft. Originally marked $340 at Sears, but I got it for $255. You can find similar sized models elsewhere (Lowe's) for less than $300 as well.

Ive been watching craigslist for the last month. Figured something decent would come up with people replacing old appliances during tax season. The few that were available around me were either too big, too disgusting, or they wanted as much as it would cost for a new one. A co-worker offered...

I'm still really new to home brewing. Just started in January. I did 3 batches of MrBeer. Then picked up a starter kit from GroupOn in early March. I've done 2 batches with it so far. I can already tell that I hate bottling though. I was hoping to build a keezer before I did my next batch...

Well... so much for that. I had to dump the whole batch yesterday. The directions said to stir daily. I opened the bucket yesterday and it had turned yellow. Smelled like vinegar and rotten vegetables. I followed the directions, sanitized everything well, and used all the right chemicals...

I started my Chocolate Peanut Butter Porter on the 24th. OG was 1.091 (higher than the kit suggested). It was 1.025 when I racked it yesterday. Over 8% ABV... not too shabby. The porter tasted great by itself. Really looking forward to the chocolate and peanut butter flavors it should...

A guy in my local home brew club has done both of these in the last few months. Both turned out great.

I passed my Mr Beer keg on to a friend tonight. I got my feet wet with it. Figured I should share the love. We started a batch of Witty Monk tonight. Pitched the yeast an hour ago and he's already thinking about his next recipe. I think he's hooked.

It's going well so far (I think). Keeping the bucket in a cooler with one frozen bottle of water seems to keep the air temp around the fermenter in the high 60's. I assume the chemical reaction inside the bucket will bump that into the low 70's, which I believe is ideal for fruit wine and for...

I decided to go ahead and try this one myself. Cut up two big seedless watermelons today, and ran them through a juicer on the slowest setting. Made enough juice to fill my 2-gallon fermenting bucket and almost fill a 1-gallon glass jug. I added the acid blend, sugar and campden tabs as per...

Wish I had the equipment and know-how to do an all-grain Three Philosophers clone.