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Yeah I've already put most of them into coolers just in case. I'll probably give them another couple weeks before abandoning the lot.

They're in the basement at about 65 degrees. They are out of light all of the time. I'm thinking about dumping the batch due to the bomb potential and chalking it up to experiance. Safety is more important then flat beer.

I've been trying some of my strawberry honey wheat which has been in bottles for two weeks now and there is zero carbonation. I haven't had this problem before and I was wondering if there is anything I can do. I used 3/4 cup of corn sugar after 1 week in each of the two fermenters. I boiled the...

It's for the amount of time the hops are in the boil. They use continuous hop addition throughout the boil for 60, 90, 120 minutes - hence the names of their beers. I think it's also the amount of time you have before breaking the seal :drunk:

Whoops, I mean formulae :drunk:

Formulas suck (being an engineer I've come to realize this) Try http://www.fortunecity.com/boozers/samsplace/24/beercalc.htm#

What about that aluminum foil type stuff they put around champagne bottles? I think you can get that stuff in different colors and its not too expensive. It would add a classy touch to the bottles.

I made a strawberry honey wheat by throwing a bottle of extract into the secondary. I'm going to try one tonight for the first time. I would have liked to have used real fruit but it seemed like a pain and if the extract doesn't turn out well I'm going use fruit in the secondary next time.

Looking at Papazian's Homebrewers Companion, he has a recipe for a chocolate porter (p. 296) and says that 3 tablespoons of cocoa powder equals one ounce of baker's chocolate. He also has the chocolate being added at the beginning of the boil. I might just try using chocolate coffee beans...

Any idea how much cocoa powder to use? I don't know if it would be an equal conversion, say if 0.5 lbs of peices are needed would 0.5 lbs of powder be used?

I was actually thinking about adding some chocolate maybe. Semi sweet baking stuff. I've read that adding broken peices to the start of the boil can work. I'm not too sure on this though. Any ideas? Vanilla beans actually sound like a good idea too. That will definitly give it a unique flavor.

I'm also planning on brewing a coffee stout next and the recipe I plan to use has crushed (not ground) beans being steeped for 15-20 mins after the boil but before cooling. Anyway, here's the recipe I plan to try using if you're looking for one: Cottage Coffee Stout 3.0 kg Dark Malt...

Just had my first boil over. Wonderful experience. I highly recommend it. I started to stir and she just flared up. Absolutly wonderful experience. It'll be even better once I start cleaning. Better start downing the brews now :drunk:

I can picture a label with an old man sitting on the porch in a rocking chair, walking cane laying on lap, a kid grabbing a stray football out of his front yard, with the old man's arm extended and fist shaking. Beautiful.

I had thought about a holiday brew next but I think that will wait until next year when it can have more time to marinate. What I do plan to do is an oatmeal stout and I was thinking about priming with brown sugar but I have a few questions on doing that. Any thoughts in general on doing this...

I'm thinking about a spruce beer to make soon for the upcoming crappy winter. Anyone have a solid extract recipe? I found one at www.byo.com/recipe/715.html that doesn't look too bad. I've never had a spruce beer before but it sounds like something I would enjoy. Thanks and brew on

Just finished brewing my third batch and noticed that after taking the wort off the boil and setting it in a ice bath to cool, the hops did not settle out but formed "clouds" that were suspended in the wort. I figured it had something to do with using irish moss and gypsum since this is the...

P.S. By "adding all" I mean 2 teaspoons/5 gallons

I'm planning to use gypsum in my next brew. I typically boil about 2-3 gallons (all the pot space I have right now) and then add enough water to get 5 gallons after transferring the wort to the primary. Should I add the gypsum to 5 gallons in the fermenter and take out 2 to boil or just add it...

I was just reading about the cherry wheat question and my next batch is planned to be a strawberry honey wheat. I've never used fruit before and was planning to use an extract. Is it best to place the extract in the secondary and rack over the top of it? Seems to be fairly easy to do it that way.