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UPON FURTHER REVIEW... The refractometer was in need of a slight adjustment looks now more like 2.6 brix or a SG of 1.010? according to the online calculator I have been using... So should I cry over the one hundreth or face facts that this first time expirement was probably doomed to have a low...

know what i'm using a refrac, but still worth a check(why didnt i think of this) thanks yooper

yeah I have been kicking around adding more fermentables, but at 1.020 I feel like there should still be fermentable sugars left? I could be wrong though. (I have been drinking all day):drunk: so im considering just adding brown sugar and bottling in some 22's. This seems like a bad plan...

made a cider... recipe is simple 3 gallons of homemade cider(so i know there are no preservatives) 1lbs brown sugar, some cinnamon and allspice.. OG was a bit low but still 1.040, so I pitched some champagne yeast (red star I think). It fermented one week then died. I added some yeast nutrient...

Thanks for looking for me anyways but yeah I checked into it close ones are all dead. Maybe I should just get some people together to start one?

Oh no sir... There is a fine line between brave and crazy. The cost and time for all the bottles I haven't even looked into. I have some half barrel kegs cleaned up that are looking very thirsty.

If you weren't in Texas I'd say you're welcome to help me break them in. It's to bad the closest HBC to me is like an hour away.

this thread seems dead... but I'm wondering did that Mount Holly group ever get started?

bought this setup because 5 gallons just was never enough, but my friends all have to work all the time (or at least when its time to brew) -seems they aren't busy bottling day though... maybe i should stop letting them take some home?? So yeah i figure it would be tough brewing that much...

Thanks for the responses, but I need like 200 bottles, that's a f ton of corona or modelo haha unless I have a fiesta themed party I don't know how I can do it.... Buy cases and dump the beer into a keg? Surely there is a distributor somewhere that sells clears... Please help

Still have any of these?

Where can I get cases of clear 12 oz bottles I need them. Please no lectures on why not to use them, Its not for beer, I wouldn't dare, but I thought you guys might know who sells them.

thank you very much kate00, very helpful.. I've assisted on all grain brews before, but not done it myself, it seems like so much more fun and such a better feeling knowing you did even more of the process yourself rather then just dump some syrup into boiling water, I'm really so ready to...

I have a REALLY simple "summer wheat" recipe I've done a few times, and everyone seems to really like it. I'm getting ready to switch to over to all grain and though and thought this would be an easy one to start with. The recipe is just 6.6 lbs of northwestern weizen LME some fuggles and...

If I wanted to switch this from LME to all grain, what would be a good replacement for the northwestern weizen?

I used a really simple "summer wheat" recipe it litteraly was 6.6 lbs of northwestern weizen and some fuggles no specialties...( a few secret ingredients for the secondary) and it came out great I had tons of people try it and couldnt believe the recipe was that simple, i was thinking like maybe...

Getting ready to switch to all grain myself and have a simliar question, wich grains would be a good replacement for this exact lme? (the previously mentioned Northwestern Weizen malt extract)

So dark brood your saying the Hugh Baird Black Roasted Barley: 500*L will make it "brick red?" that actually could really work was kinda going for "blood red" but brick red seems red enough

I like the flavor how it is suppose.. I did this one before without the black barley and without the czech saaz(just the fuggles) and it came out good alot of friends enjoyed it, but I felt it didn't have BIG flavor it was kinda plain "SUMMER WHEAT"ish I guess, I saw some other posts on here...

like I said its a very simple basic recipe, will this be red? Kinda need it to be red, and any suggestions on it? I don't mind if your critical, actually I'd appreciate it, but please be constructive about it, I realize the recipe is basic, I'm only on my 3rd batch of homebrew and this is my...