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Let us know how it goes - I'm guessing you will be just fine.

@InspectorJon and @Evilgrin - great replies, and I am really enjoying them...some great ideas here! I will give the Prima Taste a try, sometime; I don't mind paying a little extra if the experience is worth it. All I can say is thank goodness for Amazon - where I live, most ingredients are...

@NGD - I did add a small amount of yeast. This was a 1-gallon batch, and I may have added half of a "small" package of generic brewing yeast to prime - I don't know how much that was in terms of grams, but here's a photo, to give an idea: I suspect that even that wasn't necessary, but it...

That looks great, and sounds even better! The Laksa leaves that you refer to - are those the Vietnamese mint, or something else? If they are that easy to grow, I might see if I can find a live plant, and add it to my herb garden. This is truly great stuff, and it certainly opened up a world to...

This has happened to me, and mine was fine. In fact, it was one of my best beers (a chocolate maple porter). The difference is that mine happened while I was cold-crashing, and I knew fermentation was finished. I primed and bottled it, and the carbonation was fine; having said that, I did add a...

The Beautiful Mrs. Tas recently expressed the desire to have some more Laksa, so last week I ordered the Laksa past and tofu puffs to make it happen. The Laksa paste arrived yesterday. When the tofu puffs arrive, I'll make this again as soon as I am able, and will incorporate as many of the...

Alrighty, let's make some Laksa ~ I'll say right at the outset that this post is going to be more of a shopping list and a rough sketch of a procedure, rather than a recipe; it's important to keep in mind that this type of food is totally new to me, and a lot of things were going on while I...

Curry Laksa When The Beautiful Mrs Tas and I went to Australia last October, one of our first meals there was a bowl of Laksa from Jimmy's Recipe, an eatery in the Gateway Plaza at Circular Quay that specializes in Malaysian street food. It was something entirely new to us, but we both were...

I agree about the "no measuring needed." Eyeballing it all, I'm at the point where I pretty much just make it, but I figure a few measurements would give someone direction if trying for the first time. ;)

I'll definitely be checking your thread out, PP - thanks!

A week into fermentation and as far as I can tell, everything is going just fine. I'll leave this alone for at least another week - maybe two - then decide whether to keg it or bottle it.

I have done exactly this, as well, and to me the results were very good, too! :mug:

Considering the brown sugar, I'd say it's probably done.

I took a look at my beer this morning, and we're staying nicely between 65 and 68 degrees, which is just fine with me. Everything looks good - the most active period of fermentation seem to have stopped, so I will switch to an airlock tonight or tomorrow.

Good stuff, any day of the week! :mug:

As taught to me by a friend from Texas:

I brewed this beer yesterday, and it looks like things are off to a great start! As with all of my brews, I followed the basic procedure that is outlined here, with a few slight variations that I have developed to suit my needs and situation: While the basic procedure is the same, most beers...

Sounds like a good plan - if you do so, please let us know what you think of it. This is truly a family favourite, one of the first things that my wife and I learned to cook together when we were starting out. To me, the only flaw is the canned cream of chicken soup - but, if I tried, I am sure...

Following is the original recipe from Land-O-Lakes. After enjoying this on especially grey days for over 25 years, I can tell you that this is a GREAT hot lunch or supper on a cold day! Following the recipe, I'll list a few variations that I employ when making this. Note - the cooking times...

For now, I have decided to go with S04 for the "Chocolate-Covered Pretzel" porter, and Nottingham for the "Rum Barrell" porter. If that changes, I'll note it here, but in all honesty I doubt that the yeast is the biggest factor here, so either or some other would probably be just fine.