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I made a nice Brown Ale yesterday. Used DB's awesome all grain technique. Hit efficiency around 67%. Not bad for all grain beer #3. Also managed to have absolutly no issues with the beer. No spills, no forgotten ingredients, no overestimate on boiloff, or underestimate on boiloff. It was just...

I second using milk crates. It was one of the first items I picked up when I built my little brewery. They are practically built for carboys.

Thanks. I may pick up some distilled water when I'm at the store. But I'm not too terrible anal about being exact, so I may not worry too much about it.

Quick question to you all. After realizing that my cider should not come out to 1.010 and my Saison should not come out to 1.020, I decided to do a quick calibration of my hydrometer. I only had tap water, no distilled water, and at 64 degrees, it came out to 1.005. Will using tap water vs...

Thanks for all you advice. I'll probably put this together tomorrow. I figure that I'm pretty sure on the base mead right now, and I have a while to decide how to fruit it, so I'm not going to sweat it.

The ying to deadliest catch's yang, I guess. If you can have real men fighting the ocean to make an honest living, you need to have a bunch of hippies sailing the ocean doing stupid things with money from who knows where)

Another thought. What about adding in maybe a pound of ripe banana to the raspberries when I rack to the secondary. It may help cut down on the tartness of the fruit. What do you think

I don't think I worded that too well. I was going to use 10Lb in secondary. Maybe cut it down to 6Lb. I don't really want to use it in the primary due to logistical issues with racking. So, maybe I should give up on the idea of having this ready by the end of the year. Oh well, doesn't...

So, decided today that I really want to make a mead. The stuff is so good, that I just can't resist. This is what I am thinking of doing. I just want to make sure that this will work out well. I'm planning on picking up another 6.5 gallon bucket to make this mead. The size of this will be...

I've used White Labs WLP 500 (trappist Ale) in a dubble, and the fruit flavor was very strong (although some of it may have come from the Special B and D2 candi syrup I used). So, I would probably not use that strain. I think WLP550 may be a better choice. Wyeast 1762 Abby II ale might be even...

Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the...

I like the spirit, but may I suggest something lower in alcohol to begin with. It's important to get your processes down before you go all crazy with your brewing. I would suggest brewing up a nice, easy pale ale to drink by august and then brewing something big for the summer in the fall...

Got it, good job!

Quick question. A cider made with only simple sugars, can it be carbed with malt extract, or will the yeast refuse to eat the extract and fail to carb. I'm not sure if the switch the to harder to eat sugar would be a problem. Thanks. BTW, I plan to let it carb for three months, so time should...

Looks good. But I would suggest two things. First, I would save some money and replace the 1lb of candi sugar with just regular table sugar. The candi sugar isn't going to do much for you. I would also consider adding a small amount, maybe 4oz, of special B malt to the grains. It will give you...

The first beer I ever tasted was Crazy Stallion (formerly Crazy Horse). It's hard to believe that I have gone from that to being a beer geek in only 4 years.

The only possible thing I can think if would be a sudden onset of yeast allergies. I'm not even sure if it's possible.

did you mix it after you topped off? You may have been reading the water you added only. With extract, it's impossible to miss your SG unless you miss your volume. BTW. Nice to see another FoCo brewer.

Thanks. I'll give it a try. Hopefully, I can insulate it well enough to keep at least reasonable temps.

Because of a UPS problem, I am in a pinch right now. Do you think a plastic fermenting bucket can hold 155 degree water without warping or melting? It will be just this once. Thanks. PS, I'll be insulating it, so I don't think loosing temp should be too much of a problem.