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Well, I was planning on force carbonating it in the kegerator like I do everything else... but with the other kegs and secondary fermenter in there, there's no room. So right now it's just sitting in the garage, and ambient temps are 35-45*F the past week. I did just recently learned about...

I did a Root-Beer recipe (with the Rainbow extract; one bottle of root beer, and half a bottle of cream soda extract, 6 cups of table sugar, 1 cup of brown sugar... don't follow this recipe, as it is WAY too strong of an extract flavor :)). Live and learn. Carbing Question: I'm trying to...

Awesome! I can't wait until some funds are freed up so I can invest in something like this!

Thanks! I'll pull a gallon and try that, I'll post back with results.

I have a Leffe Blonde clone fermenting right now, and I have a ton of strawberries we bought a while back and kept in the freezer... trying to clear up room in the deep freezer so I'm trying to find a brewing use. Since I already have a blonde in the secondary, I figured why not? From the...

Aileen Brewing Company; my wife and daughter's middle name. I'll be keeping the logo and labels as well as the names some-what pin-up/retro themed and I feel that it's a period correct name.

I forgot to update... This turned out great. Primary 1wk, Secondary 2wk, keg and force carb. So far, this has been the favorite of my beers, one person even said it was their new favorite summer brew and asked me to brew a batch just for him. I think the Citra hop revision was a winner; there...

So which recipe did you use to alter it to the pumpkin pie extract?

I'm with the other followers in this thread... can anyone provide results of a finished product/recipe? I shared one with my dad, brother and his wife... best dessert beer I've had. Can't drink much of it, but man it's good in small doses!

Thanks!

Mind posting your findings?

Thanks, jefflane510! I used some type of White Labs wine yeast (I didn't write it down or keep the container... rookie mistake). It tastes somewhat bitter and really dry. I'm thinking there was some type of wild yeast/bacteria that infected it. When I backsweetened it, it turned out with a...

I'm currently brewing this one right now (another 20min left of the boil). I'm going to be using the WLP410 yeast. I also deleted the original hop additions and added 1/4oz of Citra at 60min and 3/4oz at 10min. I think I'll add a pound or two of kiwi in the secondary also. I'm looking...

I don't recommend doing what I did... this tastes horrible. I'm trying a new batch on Monday with no added sugar and an ale yeast instead of champagne.

I kegged it at .5*C for a day, pulled ±1gal out for 'Apple-Jack' and added 1gal of the original unpastuerized cider, ±4oz pure maple syrup, and 1/2 cup of light brown sugar. It's still not where I would want it to be, but I'm out of room to add sweeteners :) In the process of force-carbing...

Pretty sure it's the lack of over-processing with chemicals and sugars, end result is little to no fusel alcohols.

I suppose I should have stated how long it's been fermenting as well. I added yeast on 28 March and 19 May is when I checked the SG of .998 It has been in the primary the entire time. I'd rather not have to bother adding anything when serving, I'd like to have it be good out of the tap. I...

So I'm pretty new to this whole brewing thing, I only have a Red, Doppelbock, Imperial IPA, APA, and now a cider under my belt. I got the cider recipe from The Beer Essentials (LHBS). I think there was a mis-communication on my part when I told him what I was looking for. Here's the recipe...

Would you prime that? Or would you leave it the way it is, since it's been force carb'd with a CO2 tank?