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sorry double post

If you are thinking that this is the same as home canning then you are probably wrong. In home canning, you boil the jars with the contents and lids in place. When the jars cool they pull a vacuum and seal. This solution is so you can store your contents without refrigeration. Your way of...

OK this has been frustrating me for all 11 of my 14 total brews and I really can't figure it out. This is the standard....I get no bubbles in the bubbler complaint. My equipment... The fermenters are standard 5 gallon plastic buckets with lids. The triangle on the bottom contains the...

Thanks MLynchLtd :mug: We brewed this about a month and a half ago and named it Moondust. We used a single pack of Munton's dry yeast for a neutral flavor (see other changes we made in my previous post). I thought you might like to see how your recipe turned out..... :) OG...

buy a keg of something and transfer it to your own bottles ;) After the 5 gallons of dunkel is gone who the hell is gonna notice........

Are you the JackDaniels who is also on the Gretsch Forum??

I can tell you that the best Black Cherry Ale I ever had, I made with a 75% barley 25% Wheat ratio. At flame-out I added 3 quarts of pure (no added sugar or preservatives) Black Cherry Juice from a natural food store. The result was a real high quality beer without a sweet or overly fruity taste.

Thanks Guys This time around I will add 1 lb of honey at flameout. Depending on the result, I will try the 72 hour rule next time..... Honey malt is a great idea but I do not ha e any available today and tommorow is brew day. I will be adding 1 lb of locally obtained fresh unpasturized...

I am developing a Heather Ale from a number of different recipes and I would like some input on the best time to add honey to the boil. I would assume if it is unpasturized (natural) honey, it should be boiled for at least 15 minutes. But what do you suggest?

I just let the gf do it.

Thanks, That is another good choice and since I have a ton of heather tips coming I get a chance to try a few different recipes. I will let you know how it turns out.

Thanks for the recipe. I am a well on my way to inebriation myself. Time to light up a good cigar and drop back with another Pint..... :cross: Looks like I will have enough heather tips for a few brews. Thanks again and I look forward to the details whenever you get a chance:mug:

Wow,..... Really 4oz tips = 2 lbs blossoms I would have never figured that... I was figuring that the relationship was more 1:1 like with fresh orange peel and dried orange or lemon peel. That relationship is exactly 1:1 1 tsp fresh=1 tsp dried. I do appreciate your offer to check for...

I went back to your thread but could not find your recipe although I don't think you said that it was there, I checked anyway. If you run across it please send it along. I already ordered the 2 lbs of tips ($48) so I am probably committed to the Clone Book recipe or 8 batches of yours :cross...

Here is a modified ProMash printout of my slightly modified recipe. I understand that this can be done without any hops at all. Any recommendations--to hop or not? Recipe Specifics ---------------- Batch Size (Gal): 5.00 Wort Size (Gal): 5.00 Total Extract (Lbs)...

Thanks Guys, This place is terrific. My recipe is straight out of the Clone Book so if you guys have any suggestions I am more than willing to listen.

OK I admit the idea of a pre-roman British Ale is probably the most appealing part of this project. I have what looks to be a decent recipe but it requires 2 lbs of Heather Blossoms. I have done a google search and not had very much luck, unless you count Broom Heather ( a rather sick smelling...

iBeer brewing kits available now---everything you need to brew beers and ales---no additional software to purchase---- send money now or just contact me through a PM. Sure it costs a little more but all that extra money goes to pay for the i. There is an i in team, when i own the team...... :)

Beerific Thanks for the continuing help. I am just starting to understand the yeast thing and I would not use this yeast in my next batch of this beer. What do you mean by "rousing" the yeast. I have gently "swished" the bucket left to right and then right to left a few times on two...

Gravity as of this AM 1.022 + 1 point for 70 degree temp. = 1.023