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Thanks for the post; I adjusted a few things that seemed like they may be a bit too much (per personal preferences and prior experiences). The malt and grains I kept the same, however I only used 8oz of ginger. The taste is fantastic, and to be frank, I don't know if I could tolerate any more...

There are a couple ways. 1- Ask if someone on the post would be willing to translate for you. 2- Do it yourself. The rule of thumb is to proportion extract per grain. You cannot do this with specialty grains, so you'll need to have a partial mash. 1# grain= .75# LME (liquid) 1# grain=...

Personal preference, but I'd take out the extract. I like to take the fruit and boil it until I can smash/mash them all and then strain through a cheese clothe (don't squeeze). Harpoon Rasberry UFO has about 1# raspberries per gallon. I just made a gluten free ale (so not really an ale in...

That really shouldn't present a problem. I tend to pour my wort into my primary fermentation unit w/o straining when I use pellets, so I don't see much of a difference between the two. A few weeks (out of habit) I did the same with whole hops. If you brewed a Belgian, that Satan's asparagus...

This is the most informative and interesting post I have read on this forum. Thanks for sharing! Slainte

Will do. Thanks for the attention and cautionary advice. :off:I have used fresh orange zest before (small quantities) with fair results, assuming I'm careful to refrain from including the pith. That being said, I agree; my "experimentation" produces inconsistent results. Using fresh stuff...

Thanks (for both the quick reply and the info)! I'll be brewing this up next week and will try to get back with amounts used/results. Slainte.

Hello All, Anyone have a suggestion for the alternative to an orange extract? I know there was a suggestion to just cut it out of the recipe, however I was thinking fresh orange zest. The last time I brewed with an extract, I wasn't a fan (and the flavor tapered out over the course of a...

The most important components (and others may very well argue against this) is the amount of malt and hops (more hops cover up more malt; IPA is a good example of this). If it's underhopped it's just a lot of alcohol. If it's your first batch on an experimental recipe, I'd say skip secondary...

If you provide a recipe we may be able to elaborate a bite more... If it tastes of straight booze, you can anticipate bottle conditioning to meld the flavors a bit more.

I acquired a small gallon sized carboy to toy around with to explore some of my more unique ideas; really the things I would like to taste before committing to either the fiscal or fermenting space requirements. In this instance I am brewing my first batch of mead balanced between Joe's...

I made this a few weeks ago and thought I'd supply some feedback. I increased the addition of hops by an ounce as the AA count was a bit lower than what the recipe called for. I think for this to be up the hop factor I'd want to see in an IPA I'll increase the hops even more. The result of my...

Wheat beers tend to be cloudy, but not often are they tart. What did the krausen (the bubbles on the top of the fermentation tank) look like? Did it look like a spiderweb, small bubbles, or kind of scummy bubbles? In all likelihood the beer is fine, but if you had an infection it tends to lead...

Don't move it until it stops bubbling. You'll want to ensure fermentation is complete before you bottle; you can validate this by checking the gravity. Every two seconds is a fairly quick fermentation.

I cut out the crystal malt as ciders I have previously brewed I enjoyed a bit more on the dry/tart side. That being said, in this next batch I'll include the crystal malt for comparative purposes and to compliment some of the spicing I intend to include. I and the gf really loved the graff...

I made a batch and cut out the crystal malt; unbelievably good. I'm brewing another batch today and am thinking about adding a little cinnamon, nutmeg, and ginger to make it a bit more holidayish. Thanks for the great post!

Had the same thing happen with a graff recipe. Came back to my apartment with friends and someone mentioned it smelled of stale beer. The plastic lid had literally blown off of my primary fermenter and the air lock was shattered into several pieces. No pictures as the girlfriend immediately...

This recipe isn't exactly formal because much of it will depend upon the apple cider you use and the beach plum juice; I'd expect variations in alcohol content according to sugar content in juice and the ripeness of the beach plums. -4 gallons of local cider -1 gallon of beach plum juice...

Maybe it's due to using an ale yeast rather than a champagne yeast, but this turned out quite well. I am going to post a recipe if there are any other interested beach plum brewers along the north east coast. The color is stunning and this tastes better than I thought I would; certainly not...

I have made Perry before and KKetterer is accurate. Let the pears ripen to a point to where they are sweet (sugars), and then juice them. You can press them or juice them, but you wanted to boil the juice (to pasteurize and rid of bacteria and wild yeasts) and pitch your own yeast into them...