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I have to say, i have read all six pages of comments on this thread and is by far the most entertaining one i have ever read. I remember when i first started brewing in general and remember that feeling nick was having. I belong to a lot of forums on various things and this one by far is the...

Hey i just got my kit from northern brewer for the cream ale. I have been researching on this site for a week now and understand the processes of adding fruit...i think. I plan on pasteurizing the fresh berries and then adding the berries AND the water to the secondary and then racking on top...

Update: The brew has been sitting for around ten days now. I couldn't hold off any longer so i chilled one down and popped the cap. It carbonated! Over all taste is still young and pretty sweet (as expected). The alcohol taste comes through pretty strong at the end as well. Carb is still a...

I have to say I always have fun brewing anything. I was more embarrassed that I have done well over a dozen batches of wine and just now realized how the hydrometer reads. Well I'm waiting to do a cream ale and I think I may rehydrate this time. My sanitation is very very good. I put a lot of...

I think i may rehydrate next time. Is there any harm?. I sometimes do it with wine and it just seems to speed thing up a little.

Well i went with all four beans that i had. I split them longways just through the top half ( not splitting the bean into two long sections), left the guts in then spread them open to expose the seeds. I then cut them in three sections ( only so they would fit in my four oz mason jar). I added...

Ok so i have four very fresh (still greasy) vanilla beans . Madagascar variety. I am looking for a pronounced vanilla flavor. The best i can compare the intensity im looking for is Atwater Vanilla Java Porter. I would assume that would be considered a "Strong" vanilla flavor but not sure. I plan...

Yes i was thinking campden also. I will find a way to convert it back and i appreciate you breaking it down like you did. i didnt even know where to begin. I guess ill give it a go because i dont have much to lose. thanks again guys.

No dice huh?

Hey guys, I recently got some samples of a bunch of different brews from a beer rep. One of them was a fox barrel pear cider. I'm not a big drinker of stuff like this but it was kinda tasty ( the wife loved it). I figure if I make some for her, it will let me continue my mini brewery on the...

Well after a heat pad and moving it all around the whole house to warmer places, I have given up. Day 4 and it's still giving the same reading. It's sitting in a closet bottled as I type. I'll post back after two weeks or so to update on what happens and results. Wish that poor unfermented beer...

Hey guys thank you so much for the advice. As with many instructions, they just kind of push you in the right general direction. I also thought three days was pretty early to transfer to primary but being my first kit, I just did what It said. I should have known better when I saw the foaming...

Well thanks for the suggestion! Ill post back when the time comes. Sweet or not sweet, as long as i can drink it im a happy camper. I like all different style beers.

The yeast was safbrew i can remember that much. It came with my brewers best kit i bought. The fermentation temp was about 70. I have this is a secondary since day three and am now on day 17 since pitching the yeast. Still tastes fine just not like a tripel. The kit came with two bags of DME...

So does that mean it will be ok to bottle but just not be a belgian? It really didnt taste much like a belgian to be honest and my wife also said the same thing. More like a regular golden beer. If that is the case im completely ok with it being its my first batch. However, if i cant bottle it...

Sooooooo......In making wine, i have always used my hydrometer to take readings and never have had a problem (or thought at least). In wine making, most starting gravity readings are supposed to start at "solid" numbers. For example 1.090 or 1.080 as the instructions state. When checking the...

Ok thank you for the reassurance and help.. I was panicking for sure. Now that i tilted the carboy and opened it, Do you think it will be ok with the introduction of the oxygen? I have def learned one thing from all of this, i surely need a 5 gallon carboy for secondary fermentation because that...

Ok, now let me make it clear that this is my very first batch of beer i have brewed. I have brewed tons of wine so i have a pretty good understanding on how the fermentation process works ( generally speaking). I started with a Belgian Tripel. It sits in a room around 70 degrees wrapped in a...