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Thanks Flars! First time using this yeast, was kinda worried. Going to imagine it will clump together pretty good when i cold crash it.

Hello, I made a starter yesterday with a Wyeast London ESB 1968 everything seemed to be fine but the yeast pack did seem a bit chunky. Well i came home from work and my starter now looks like the following video and pictures. Any idea what happened? Is it still good to use? Thanks...

Can anyone tell me what the down side of using bruised apples and/or browning apples are?

I have been looking for a crabapple wine recipe and found one that had me cut up the apples and freeze them before hand. Well the apples started to go brown on me and have some bruising...how will this impact the final wine? Here is the recipe that I found...

Thanks for the help, much appreciated. Sent from my iPhone using Home Brew

Excellent! Thanks very much. Do you do the 90 min boil as well? Sent from my iPhone using Home Brew

Looks like a tasty recipe....just found it and have a question but don't feel like looking through all 114 pages. Is the 5.5g batch recipe on the first page the one to go with? Or has it been modified to a better one? The recipe is... 5.5 lbs two row 2.5 lbs corn 1.0 lbs rice .50 oz...

Thanks! that file was perfect. Can print and read it now.

Ahhh yes, that makes sense for bottle bombs. Thanks to your search recommendations I found a good article on bottle conditioning. I will try half a pack of dried yeast and see what the results are.

I found the article that you were talking about but it was all distorted on the computer and the same when i printed it out. Is there a better copy that i am unaware of? Or does anyone know how much I should just add to 5g? 1/2tsp? Thanks everyone

Anyone? I don't want to create bottle bombs.

So say a 1/2 tsp of dried yeast for a 5g batch would be to much then?

Thanks! How much yeast will i have to add? Don't want to mess this beer up, taste way to good!!

Hello! Back in January I made a Russian Imperial Stout (5G) and then transferred it to the secondary with coffee. So it have has beed sitting for 7 months now and I was planning on bottling it but I have some questions. 1. Has it been sitting too long for the priming sugar to work? 2. How...

This brew has been sitting in the secondary with some cold brewed coffee for a while now. It was brewed in January 2013. And I want to bottle it this week. My questions are; How much priming sugar for this style? Will it have enough active yeast in it to carbonate properly? Thanks for the help!!

Ya I think I'm going to be dropping the 15 and 10 min additions and keeping the rest. I will see how this goes and maybe look at Cream of 3 Crops for next year. The reason for the IPA is a tie in with a buddy's nick name. Here is the original beer i tried that was to hoppy...

This was kinda what I was thinking of doing, but i might just leave out some at the end. The aroma was great, maybe it was the flavor and the bitterness. As soon as you took a sip that's all that you could taste....seemed almost spicy if that makes sense. Its been a couple weeks since I had...

Hello, I had bought the White IPA from AHB thinking i would like the extra hop flavor but this week I went out and bought a local brewery's IPA and wow, way to much hops for my liking. This White IPA is for a June fishing weekend with the guys so I want it to be tolerable by...

Thank you very much!! Kinda though it was but thought I better ask.

Feel like an idiot.... I am trying to order some grains for this beer. I am ordering from Austin Homebrew and it appears they do not carry the Weyermann brand. So I have found the Bohemian Pilsner Malt to replace the Weyermann Bohemian Pils malt but can not find the Pale Wheat Malt. Does it have...