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Planecrazy29, I'm planning a road trip next month up your way for sour cherry season. How much do you think 30 lbs of fresh sour cherries will cost? Trying to see if it's worth it...

Has anyone successfully found Thai Palm Sugar? There are a lot of products that are "palm sugar," "coconut palm sugar," and "pure palm sugar," and even some that are labeled "thai palm sugar," but they are made with sugar added or from the coconut palm blossoms. From what I understand, true...

Thanks for the feedback. It's a solid and heavy piece of machinery, so I don't doubt it can handle milling 15 lbs of grain every so often. Ebay seems to have a lot of new, unused KA grain mills available. I'd be looking at maybe getting half what I paid or less, but maybe that's worth it...

Fresh question. Moving to all grain setup. I have a Home Depot 10 gallon cooler to convert. The last partial mash I did, I realized I had a 1lb bag of unmilled grain; completely slipped through the cracks when I had the home brew store mill the other grains. Unfortunately, it was Sunday morning...

I haven't built one yet, but if you google the part number and kegerator you'll get a youtube video of a dude converting a mcbr445s1. Also check the comments to the video. Hope it helps.

That's how you make extract (check the label of any vanilla extract bottle). The alcohol extracts what you need from the bean. Use enough vodka, or whatever spirit you select, to cover the nibs and let them soak for a couple of days. And yes, the vodka does keep it sterile too.

It's been a while since I read through this thread. Has anyone tried putting this on nitro?

Yes, in the aisle with the other common spices. They even come in the same spice jars, with just one bean inside. Check the prices, as there was a big difference between some brands versus others.

I opened my first bottle a couple weeks ago, after just 3 weeks in the bottle. As expected, it tasted very raw still even though it had an impressive head after the pour. The head dissipated quickly and left a flat, syrupy beer with a hot alcohol bite. That seemed to be in line with what...

I really wish there was something I could do about this.

I opened a bottle today and foam shot up about 5 inches from the bottle. Someone tell me if this is my mistake.... as I mentioned above I ended up with just 4 gallons in the carboy because I boiled for longer. I did not top off b/c my OG was 1.056 and didn't want to water it down more. But...

FG was 1.020. After 2 weeks in the bottle, and under 24 hrs chilling, it's crazy carbonated. Fantastic aroma, needs a little more body. Will it gain any after a few more weeks? I'll make it again but maybe up the grain bill some.

I bottled mine a few days ago. I was surprised when I opened the secondary to see sort of a white cloudy substance on top. I hope it's just nothing, as it smelled like chocolate liquor. Really looking forward to enjoying this by Christmas.

I'm racking to secondary this weekend with the vanilla bean that I have soaking in black cherry vodka (Effen). Hope I don't confuse the beer with the cherry! My options were that, regular or vanilla vodka, spiced rum, clear rum, or bourbon.

Ok, i apparently boiled too much off because i came in at a little under 4 gal in the fermenter. OG 1.056 - what's target for this recipe?

Checked on the carboy last night a fee says after it seemed to have stopped fermenting after just 36 hours. Noob mistake. Last might I noticed there are still bubbles in there. Took a hydro reading and it's at 1.026. Not bad after 6 days. Then I tasted it...holy smokes! Alcohol is pretty hot...

This is in the works today. Homebrew store didn't have the ingredients for another recipe, so I combed the forums and decided on this one. I split the mash into 2 stovetop kettles and used up 7g of water between mash and sparge. I'll stretch out the boil to 80-90 min to try and boil some off.

How did this work out for you? Did you have to re-pitch?

Ok, fermentation does not appear to have made it past 48 hours. It's right at 70 deg and it doesn't look like it's done. I would take a gravity reading but I just shattered my hydrometer (again)... Won't get a reading until the weekend. Question: if the gravity is still really high (over 1.040)...

Still shots of fermenting beer are particularly boring. But here's where it's at. I came home yesterday and the airlock was busy clicking, fermenting at 71-72 degrees. Interesting that there was almost no krausen head. It was fizzing like an active bottle of Coke. This morning it's at 70...