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I'm going to modify this recipe some to use a pale ale extract, and add an extra bag of whole cranberries to a re-ferment for an effect like kriek... I hope.

Sometime back I split a can of ale malt extract and made two 3 gallon batches. One was pumpkin and the other was a molasses flavored beer. I sampled both on the day I bottled. The molasses ale was sweet but almost no alcohol I thought, while the pumpkin I over-spiced. I waited two more weeks and...

The molasses ale smelled great in the bottling bucket, the pumpkin ale didn't have much aroma as I was spicing it as it was being bottled. The 2 gallons of Christmas ale looks good and I will see how it does in a few weeks.

I'm starting a Brewferm Christmas beer kit in the middle of a marathon bottling day. I've corked up 3 gallons of molasses ale, and I'm using the new brew as a pause before bottling my first pumpkin ale attempt.

A similar sized munton's can of hopped extract in a kit makes a lil bit over 6 us gallons of beer. The same type kit also calls for 2.2 pounds of sugar. I halfed the sugar measurement. I boiled the hops 10 minutes for flavor in stead of bittering as per recommendations in another post. The...

Thank you sir. :rockin:

I'm taking a 3.3 lb can of Munton's dark ale malt extract and splitting it into two three gallon batches. Can I get some feedback First up is an attempt at a pumpkin ale; half can malt, 1lb of corn sugar, a can of pumpkin, and an ounce of kent's golden pellet hops added to the boil. Yeast is a...

I'm trying to wean myself off of whole prepackaged brew kits so I've got a can of ale malt and some cascade hop pellets along with the bags to put them in. So when during the process after I add the sugar and the canned malt do I add the pellet hops? I'm going to take a can that makes 6 gallons...

I'm somewhat new to home brewing, 6 extract kits to my credit now, so i'm wondering can filtering the tap water help? I'm on chlorinated water , which by it's nature is supposed to kill microbes. How does this harm the yeast during the ferment? I'm thinking about a faucet mounted filter like Pur...

I'm tasting a batch I made late April/early May and I am impressed. Good bite on the back of it and not overly sweet like their Grand Cru. Next batch bourbon soaked oak chips will get added as an experiment. :mug:

It sounds like an interesting variation on the kriek beer. I'll check back in on this thread and see how it turns out.

Well I brewed up a Grand Cru and the last Kriek kit from the local supplier back in January. I let the kits set in their secondary fermenters for eight weeks versus 10 days before bottling. Then I tasted one of each at 2 days, little to no carbonation, opened another set up at two weeks...

The different kits make different sized batches. Unfortunately these were listed on the instructions and not on the cans of the malt extract. I saw a batch of their kriek that intrigues me.

Smeg I just cooked up a batch of the Grand Cru... I wasn't willing to pay 30 bucks for the Kriek kit.

On a side note I mixed up my second batch on November 7 2010, I'm killing the last half gallon of the first batch off as we speak, life is good.... The morning may suck though.

Well I sampled the one 1.25 keg that I didn't secondary ferment at Thanksgiving. It was complemented a bit by various family members. The other four that got secondary fermented are still aging in the other kegs. I'll break one loose in a few weeks during the Christmas New Year's week blitz.

I just mixed up batch number 2. I have gone through two of my five gallons with a third promised to be served at a museum Christmas party next month.... The apfel wein even at six weeks kicks derriere.

Most of the elements for 240 volt water heaters also have the watt rating for 208 volts. So it should be safe to use either way for brewing.

I'm drinking a bottled one after 5.5 weeks. Today I jugged 3 with brown sugar in them, and left the last jug and twelve ounce bottles un-sugared. Pkincaid hit flavor description at this stage on the head.

I think I may plan for a secondary fermentation and an extended period of time for it to work off. May be that will help level it off.