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Just out of curiosity, what did you use (and how much) for the vanilla flavor?

Hahaha....I can relate! I think all you really need to do is add more malt to the boil....

Thanks....here's what the label's gonna be....The Deltas, btw, is my band...

OK, well....like I said, as long as the temp in the actual fermenter is under 90, I think you should be safe...just wait a day or so. But, if the temp of the wort definitely got that high, I'm almost positive your yeast is dead. I think in that case, you may be able to just pitch another...

Liverpool...great football team....of course, I'm partial to Arsenal...1, they named their team "The Gunners"...and 2, any team that uses lyrics from the Sex Pistols gets my vote! :D

The temp in your fermenter is near 100?! I think anything over 90 can instantly kill yeast. It's weird, because if the temp drops, it won't kill 'em, just put 'em to sleep until you warm it up again...

I was enjoying a Sam Adams Cherry Wheat last night, and was wondering...do all wheat beers taste like that? I mean, minus the cherry flavor, of course....kinda like a Trscuit or something? Thanks! By the way, I ventured out to Sam Adams' website and they've actually got a section devoted to...

Heh...yeah it is. When my local HBS guy went to go cash me out, all he could say was "Woah...that's a lot of malt".....most likely why my Power of The Dark Side Imperial Stout unleased its Jedi wrath all over the place on Sunday night.....doh!!!!

If it's the same LaFours I'm familiar with...all I can say is "I even heard he's got 2 kills!"

We used to ferment Cider up at school using raisins in gallon milk bottles. Couple friends of mine fermented a bit too long, and I think they ended up with cider vinegar...but, well, being desperate college kids in the middle of nowhere, they drank it anyway...I'm pretty sure there was some...

Heheh...teach a man to fish, and feed him for a lifetime...so here's the recipe: Amount Item 1 lb. Dark Munich 2 lb. Crystal 1 lb. Chocolate 1 lb. Black Patent .75 lb. Roasted Barley 6.6 lb. Dark Malt Extract 3 lb. Light Malt Extract 1 lb. Brown Sugar 7 oz. Chinook 2 oz. Cascade 2...

Brewed up my Imperial Stour on Saturday. Fermentation started going buck frikkin' WILD on Sunday. Much like the Steelers to The Patriots, I had no idea what to do, and it was getting the best of me. I took my siphon tubing and put one end in the hole on the fermenter, and the other into a...

Have to agree...I've learned from also being a musician, don't dump on the "big guys". Somehow, they found the right formula that people love and keep coming back for more...they did something right...same goes for beer. Don't get me wrong, I'd rather go for a nice microbrew over a Bud, but...

My primary is a 6 gal. bucket...just finished putting it all in there. Using an airlock, so I'll keep an eye on it. There's about 10 lbs. of malt in there, about 7 lbs. of grains that were steeped, 1 lb. of dark brown sugar, and hops running around like 13 oz. of 4 different varieties...I ran...

I think you can tell from the smell. But one of the vets could shed more light on that....

...and that same bunt hops smell is there for like the next 8 million times you use your stove.....speaking of misadventures....I'm going to start brewing an Imperial Stout tomorrow probably....any advice to avoid any potential problems? I've read a lot that the fermentation of those bad boys...

I've actually had fermentation stop after a cuople days. Do you have a thermometer on the side of your fermenter?

OK....just did a little checking around....basic chemistry I should've been more sure of, but as water temperature increases, it decomes less dense. Which, I would think, would allow sediment to settle out easier.

Is it a wheat beer? I hink those are supposed to be a little cloudy. If not, try going to a 2-stage process. My first 2-stage batch cleared up nicely...no sediment at all left in the bottles. I'm also thinking that temperature might have a lot to do with letting things settle, but I'm not...

I found another recipe online for an Imperial, so I went to my local HBS last night to get ready. Unfortunately, he was out of grains, so I'll be picking those up tonight. I got all of my hops..."That's a lot of hops" was the comment it was met with. "Well, it's an Imperial, so...." Then I...