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Ditto what Yooper said, only I do like the orange. A little sweet to balance the bitter of the hops. Otherwise looks like a solid recipe!

1. Pick a style you like. 2. If you're doing extract, figure out what the base malt would be (light, pilsner, dark, wheat, etc.) 3. I like to see what flavor and color grains other recipes use in their recipes for that style. Read as many recipes in the style that you can and take notes. If...

Now, just because my first experimental version of this has not turned out the way I hoped, doesn't mean I'm not going to try it again! Any number of things in my 1 gallon batch could have been off. I do love the thought of a malty, lightly hopped, cider. Being a fan of sours and ciders, I know...

Revvy, thanks for this recipe. I can't wait to give it a go. How do think this would work with a Cream Ale yeast?

Carb caps come in handy when bottling from 1 or 2 gallon fermenters. If I'm bottling a full batch, boiling sugar and adding to the bottling bucket is much more reliable and inexpensive. But I keep a bag of carb tabs around for some of my small experiments. It's just easier and more accurate than...

I'm actually looking forward to brewing this summer! I can't wait to knock out a few saisons when the temps get into the 80s instead of having to wrap my carboys in heating pads or use aquarium heaters. Quick, fruity wheat beers do well in the summer just find the right yeasts. But I have a...

Sediment, I don't mind pouring around. But if it REALLY bothers you and you're not ready to start kegging and you've got some extra money to burn, here's a product for you. www.sedexbrewing.com And a pretty good video from Craigtube showing how it works.

Excellent thread! I've been using this method for the last few batches and have had great results. The ink from my ink jet printer still runs a little when they get wet, but they stay on in the cold and come right off when I soak them in a sink of hot water. I got a little backed up in my...

Great, fun recipe. I scaled it down to just 1 gallon and cracked the first bottle after 3 weeks conditioning. Yuck! Lol! It's way too bitter for a cider and too sour for a beer (and I like sour beers!) so here's hoping it gets better with age. At least I only have 4 more bombers to store, so no...

Wow! Kaboom, thanks for the detailed notes! Good info that I will use as I move forward. I'm cheap and prefer using either dry yeasts of recycling ones I like, so that is very helpful.

The thing with liquids is there are vastly more strains to choose from, but the downside is they're usually more expensive and are more fragile than dry strains, so they don't travel as well. Liquid strains more often require a starter , too.

I'm very lucky to have a well stocked LHBS close by, so I've been able to try several dry and liquid yeasts. I like the T58 for wheats and saisons. It's great for the price and has nice peppery notes, but I've picked up a packet of the Belle Saison that I'll try on my next batch. It's supposed...

How big was the starter and what kind of yeast? Could be you just had a strong ferment and it burned through the wort over night. I can't see how you would have killed it without an extreme temp change like boiling it or refrigerating it.

I definitely vote for a typo. 1/2 lb. in a 5 gallon batch max personally.

I don't know about nail polish smell, but my first couple attempts using sushi rice got a very strong yeast smell after about a week. Almost like sourdough starter. They were drinkable if you held your nose, but not terrible. My latest attempt is now on week #3 using thai jasmine and it still...

After some reading and a little experimenting I've found that I can simulate a Berliner Weisse by adding roughly 10 ml. of 88% lactic acid from my LHBS to one gallon of any nice wheat beer at bottling. It gives it a nice sour bite without being overwhelming. So for a 3 gallon batch you would...

Well, I agree that I lost some "flavor" in the filtering, but it was anything BUT sweetness. All of the stuff I filtered off, including the second filtering, smelled and tasted more like sourdough starter than sake. Maybe that's normal for this type of rice wine, or possibly the type of rice I...

Well, here's my first finished batch. 4 cups of sushi rice and 3 yeast balls yielded 1.5 liters. A little less after some tasting and a second filtering. It definitely has a yeasty smell but the taste is good. Plain but strong alcohol flavor. Not nearly as sweet as the cheap sake I usually buy...

Pre boil, mash, or sparge.

Ok, I did a LOT of investigating on this myself recently because my tap water has chloramines in it and was giving me off flavors in my brews. 1 tablet per 20 gallons, or 1/4 tab per 5 gallons, will dissipate the chlorine and chloramines but is not enough to sanitize. If you want to use that...