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These are dried hops. Thanks for the suggestion for the marzen. I'll look into it. Still I'm leaning towards something with only homegrown hops. It should be about a $20 batch if beer, so no huge loss. Since I'm not positive about the AA% any chance I would have a too sweet or too bitter beer...

Were there any specialty grains? The steeping may not have been long enough or at the right temp. Those lines are pretty small.

So I want to brew a beer with only the hops I grew myself. There are a couple problems. First, for whatever reason, I only got ~1oz Chinook and ~0.8oz Centennial. Second, I would like the beer to be something autumn-like. I was thinking an Oatmeal Pale Ale, 'cause I had Fort George's Sunrise...

Well I did search on this site and didn't find much about adding flavors to Kombucha. I bottled three flavors. The first with pineapple juice from a can. The second, fresh lemon-balm and rosemary from the garden. The third ginger and fresh lavender. In a few more days I'll pop 'em open and see...

Anyone tried adding fruit or herbs to Kombucha, on a homebrew scale. I was at a beer fest a couple weeks ago and they had 5 "flavors" of Kombucha, I really liked the rosemary. What sort of ingredients have you tried? I just tried apricot in my last batch, it was good but not great.

So I'm days away from bottling my CDA. Its currently dry hopping with some Cascades. I just took a gravity reading and noticed it's at 6.66%. I'm going to do some labels or at least a logo, what do you think about names? Devil's IPA? Hellish CDA? Mark of the Beast Ale/IPA?

I'll just keep on brewing. That's half the fun.

I've been using Five Star IO Sanitzer. I just ran out and bought BTF. They call for 1oz. Thanks for the offer, Sacc. I gave away the rest of the first infected batch. And the stout was just bottled a couple days ago. I've taken it to a local pro brewer and certified beer judge. I'm just hoping...

A bit over one cap full per 5 gal. Looks like about one ounce. I always do 5 gallons.

I'm using an iodine sanitizer from LHBS. Star-San or five star. Something like that. I keep my plastic bucket with 5 gal of solution nearby. Everything spends some time in there right before coming in contact with the wort. The carboy is rinsed with same sanitizer also. I use bleach for bottles...

68-70 on the stick on thermometer. I did not know the temp climbs that much. And yeah, a plasticy clove like taste.

Thanks everyone. I'm using bottled spring water. I'm fermenting from 68-70. Aside from the initial vigorous fermentation of the stout, I haven't had any gushing. The stout is bottled now and my CDA is dry hopping. I hope the CDA turns out, I don't have huge hopes for the stout.

Hey beer geeks, greetings from Beervana. I'm 26, love beer, been brewing for about 2 years if you count the Mr Beer stuff. But just recently really getting into it and getting a grasp. I posted a question in the yeast/fermentation sub forum. But other than that I'm just lurking. and i need to...

So I brewed a "kit" (hopped extract and some DME, and I think a White labs Belgian yeast, not sure tho) it was a Belgian wheat or something, it was about a year ago. It had some phenolic like taste but it was expected. Months late but the next batch, I had a brew party (drinking involved) and...