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I think a lot of it has to do with America's love afair with freshness and instant reward. Like the whole "Have It Your Way" at Burger King. They make all your food "fresh"....which takes like 3 times longer than back in the day when they just used heat lamps. Seriously, if I want fresh...

I was being stubborn. I figured an American Amber should use Amber DME. I was shooting for a reddish hue. But, I swallowed my pride, switched to Light DME, added some Biscuit and CaraMunich to the steep portion....ran it through the recipator and....BAM! Perfect coloring........thanks just...

Is there an adjunct grain out there, or some checmical that would lighten the color of your beer? I'm interested in using an Amber DME, but I'm afraid it might be a little too dark...

Wow....that looks VERY interesting...and very tempting to attempt. I think though, I may sub the corn sugar for an extra pound of DME. From what everyone says out here, the corn sugar will add a cidery taste to the finished product. Probably not what you're looking for with a hard lemonade...

Most of my brew are short ferments like that. If the temp in the primary is like in the high 60's to maybe mid-70's, it'll most definitely speed up your ferment. Even though there's no activity in the airlock, the yeast could still be working. So many times, I've opened my bucket to transfer...

After a batch sits in the secondary for a bit at, say, room temp, would moving it to a much colder area for a bit help clear it up any?

I usually get a Black & Gold....it's Guinness and Harp.......on a side note, I always had to laugh at the name "Black & Tan".....I would think that to the Irish, ordering one of those would be llike ordering a "Gestapo" in a bar in Tel Aviv....

Blame the dog........lol!!!

That's MAD funny, guy!!!

I've noticed that the flavors really mellow out as it ages. I brewed up a stout that had a lot of bittering hops in it. I wasn't impressed right off, but after a couple weeks, it tasted much nicer.

Yeah...it's Raver Juice basically.....it's a weird buzz to say the least. By the way, picked up a 6-er of Dead Guy Ale last night......great tasting, and packs quite a punch. Reminded me slightly of a smoother Fin du Monde....

I can't remember where I saw it, but someone here mentioned adding espresso to their brew. Just reminded me of Sparks.....ever hear of them? They're sold in 16oz. 4-packs. It's like an alcoholic Red Bull......

That's funny you mention that, because that's why I started originally. That motivation ended once I started my first batch. Once you throw yourself into every aspect of your brewing, however easy or hard you decide to make it, it raises the enjoyment to a much higher level.....

OK, I've heard mention of this stuff several times, and was just wondering how clear it really can get your beer. Does it eliminate the yeast? Like, if this is used in the secondary, is bottling out of the question?

I've read that a lot too, so I think that may be the route I take.......I actually read that one here somewhere too......I figure 2 should be good for a 5 gallon batch. Plus maybe 2 oz. of almond extract....

That's an interesting point about the pesticides and other nasties....I would've chucked 'em into the secondary. I'm doing a Brown Ale right now that I plan to throw a couple vanilla beans in the secondary along with some almond extract...

Interesting....well, the Brown Ale cooked up last night, and I did chill it before dumping it in the fermenter. No worries about clarity on THIS batch though...being a Brown Ale and all....I am planning on making a wheat beer in the future, and would like to get that as clear as possible. I'm...

I used Nottingham in my Imperial Stout (about 10 lbs. of DME), and it seemed to work fine on its own...at one point, Brew Vigor was the LAST thing it needed!! Hahaha!!!

Marley I think...yes?

Forgot to ask before...but what exactly is "DE"?