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Thanks! I hadn't thought to test for starch conversion, and I just picked up more iodaphor for that reason.

starters or to go along with what I have left of dry extract. sort of a everything but... kinda beer. the batch that uses anything I have left.

I have this jar a friend gave me labeled" Eden Organic Traditional Barley Malt Syrup" the ingredients couldn't be easier. Organic sprouted barley, water. But can I brew with it? Or has anybody else brew with it?

How long did you have it in the primary? and how long has it been in the secondary? Bigger beers may take longer to finish, and temperature has an impact on both the yeast and the hydrometer reading. For most of my beers 1.060 or less, it's a week in the primary, a week on glass, then into...

is it possible to "make me own" tea bag for your cold brewed iced tea? Or do I just buy some damn good tea bags? and plain table sugar would be fine?

Whats in sangrea? I don't drink the stuff myself. would that just be a blend of fruit juices?

So I'm getting married in two weeks and most of my guests will receive a bottle of homebrew as a gift after the reception. I have one friend who does not drink and I'm looking for ideas for a beverage for her. She's not big into soda, so I was thinking iced tea, but that stuff can come...

yes for carbonating. I brew mostly beer, tried mead, and whenever I get out the cider press whatever I produce from that is usually consumed right away so I've had little chance to ferment any. I usually press a few times in the fall and it seemed ideal to use some of the new pressings to...

I'll be interested to hear how it comes out. I have 3 gallons of honey weizenbock at 9.5%abv on deck to be bottled and I'm trying to decide where to go with it.

Could you save some cider while it is still sweet and use it to prime a batch of cider when bottling, and would it follow the same rules for beer?

Isn't candi syrup sucrose? If so I would think it would work as well as table sugar, or Lyle's would.

So I've just received the ingredients for this months kit, a cream ale of sorts. Midwest supplied me with, 6 LBS Light Liquid Malt Extract 1/2 LB Cara-Pils. and 2 OZ Cascade pellets. I've decided I have enough other material laying around to split this kit and make 10 gallons instead...

I was simply posing a new question regarding the use of molasses, not claiming anybody said anything historic-sorry for the confusion. I've used Lyle's and I like it, but I haven't bottled with it.

Would it then only have a place brewing historic beers? I have a prohibition era recipe from my mothers family that calls for "roasted barley malt" (I assume they mean "toasted") corn grits, table sugar and molasses. Seems like that would be the only time to use it when brewing something...

I had read its 1 cup for 5 gallons. being equal to 3/4 cup corn sugar. Didn't say what kind of molasses, or even if that information is available.

Yes, I was thinking for priming. I'm concerned it might muddy up the taste of a lighter beer as well but if it adds little color I can't see it adding a lot of flavor either.

Can anybody comment on the possible color molasses might add to say a cream ale?

Any ideas on mixing soda extracts? I have a few partial bottles kicking around and they're looking for some kind of adventure.

If the local store did something like this I'd use them personally. I do have one complaint with the kit of the month. They won't ship me anything else in the same box, at the same time. For example, I have them on the phone yesterday, and ask it they can throw in some sanitizer with the next...

I've been doing a partial mash with their kits as a base, and I've had reasonable results