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I guess I would say who really gives a sh#t, how does it taste to you is what matters. We can all give advice or what we think is the "best way". In the end you are the judge. Give it a try if it doesn't work try something else. Most importantly have fun doing it. Make smaller batches to...

I've done it and have several friends who have. Honesty, I wouldn't mess with it. Just replace it and leave the one in the bottom till you wrack-it. If you sanitized it there shouldn't be a problem. I wouldn't risk the potential contamination trying to fish it out.

I went from extract, to all-grain (which I'm still studying), and next is developing my own recipe. For me the first beer that I develop the recipe for will truely be mine...that's just me though.

It was all the hybiscus that turned it pink. It's very sensitive to use in fact I turned off the heat dropped it in with a muslin bag, chilled the wort and took out the bag. If you leave it in the boil or in heat too long you cook off the flavor of the flower. Honesty, the minute I dropped that...

I'm out of town right now and will post it as soon as I get back. It is an extract recipe, but i'll try to get the AG version as well. It is really a great beer especially in the Texas Heat.

Sniff...that's the sweetest thing anyone's ever said to me...Sniff A few months after that I made a Hybiscus Ginger Saison for my twins 2 year birthday. It was pink, I mean pink...beer should not be pink. But it was OUTSTANDING. It was the first party that I've had since homebrewing that we...

HA!!!! Dang near...I will say though for people who normally drink "football beer" it was a good venture into something different and actually peaked their interest in some different stuff....But your right pretty much MGD when mix, and Hey at least mine had color

I had a similar situation but with just one party. I made a Real Ale Fireman's 4 Clone (Blonde Ale) and a Texas Red Ale. HUGE HITS!!! Same hops bill but just a different malt bill for the Red. It was a blast and everyone loved the beer. Some were even mixing the two to cut a bit of the extra...

It did sit in primary for about two weeks at around 75. I would love to be able to drop that but it's not really in scope of thing right now. I will see what I can do about dropping the fermentation temp on future batches. Kaukai, thanks for the compliment and the advice. The OG and FG are...

Yes, I did cool it quickly down to about 80F using an imersion chiller. I did not however let it sit for hours before pitching the yeast. Once cooled the beer was racked to primary, aerated, yeast pitched and capped, covered to from light, and fermented at about 75F. This is primarily a wheat...

Here are some pictures of the beer...no CO2 added: As far as taste, things have seemed to settle out a bit but there is still quite a soapy aftertaste and kind of a dry "been chewing on cardboard" taste/dryness after have a few drinks.

I'm using a manifold in my mash tun. With regard to the 20min fly sparge, the homebrew shop said the same thing...should have been around an hour+? As far as adding grain to the water, I've seen this done on the BasicBrewingRadio.com all-grain video, but Palmer says to add the water to the...