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The cold brew system is ready to go with added water and grounds, and simple to use. I don't think it really differs from a french press except in method of filtering, but I've never used one. I also suspect you would need a pretty big french press to make the same amount of brew that the...

Being good native New Englanders, my wife and I love Dunkin' Donuts, and especially a big iced coffee on a hot summer day. I decided to feed our addiction with a DD coffee porter. I had never brewed a porter before, so I started with the Brewers Best robust porter kit, with 2 cans of Porter...

You may have been underpitched on the yeast, but I don't know what your kit came with. Mrmalty says you would need a couple 11.5 g packets for 8.5 gallons. Could also be aeration, can't say exactly. Does sound like you figured out what went wrong for next time!

Well, yeah. But your ABV should've been higher if your original gravity was too high. Sounds like something else went amiss. What kind of yeast? Did you oxygenate your beer?

I'm not really familiar with the alcohol removal process, but I wish you the best of luck. You're a great brother.

You're better of increasing your malt and increasing your hops along with it to keep it balanced. I'd use a program like beersmith to help yourself stay within the style. Or, if you don't feel comfortable changing a recipe, I'd find an IPA recipe that was 7%. There'll be no shortage of those.

Well, what are ya brewing?

You can do some cheap, cheap, batches, especially if you're doing all grain. I seem to remember Yooper's cream of 3 crops ale being $12 a 5 gallon batch, and you can't get much cheaper than that. For an extract brewer, you're usually not looking at much savings, especially when you factor in...

I like to extend my primary for more than 2 weeks, and I've found this is the #1 reason my beers have improved from when I first started. I left my arguably best beer, a bourbon chocolate stout, in primary for 7 weeks, although that was a little higher in the ABV department than some I've made...

You certainly could, but you may not like how it works out. Take a taste of your beer after a few weeks and see if you like it, and then think about how a hop aroma would affect it. If it's a nice, creamy, roasty flavor (as a milk stout should be), I think you should let it be. 1/2 oz of...

I'd be surprised if that hadn't stabilized, maybe there's some other source of infection?

I know you'll hate to hear this, but find a warmer spot than 70, that may not be enough. I had a pumpkin ale take MONTHS to carb because the room it was in was a little too cold, probably around 68. Your sanitation procedure may have something to do with it as well, but I doubt it. In the...

Give the remaining bottles to your mortal enemies, and tell them to sleep with the bottles under their necks.

Another thing I've found is the bottling procedure. Mine have been clearer since I started racking to a bottling bucket with a spigot and letting it sit for a while before actually bottling, and using the spigot. Before that, I used a racking cane and picked up a lot of junk.

You won't be able to cap them, so that's a no go. I also don't think regular wine bottles are designed to withstand the pressure of carbonation, but I'm not positive on that.

Best advice you'll get from this forum is to wait, so listen to all the folks above. 3 weeks is a good baseline, in my opinion, but more surely won't hurt.

It would say it was hop-flavored it it was. Luckily, you can get some hops and it'll just be a tiny bit more effort to make beer. Do you have a local store near you? If not, you can order hops from another store to avoid the flat AHS shipping fee. As for the plain dry extract, that will...

You're going to be fine, I bet. Worse things have happened.

Very interesting stuff, makes me appreciate the bounty of sources we have for brewing in the US. Hope it all works out, your beer sounds crazy but hopefully tasty, too.

How could I not enter?