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I was stuck at home with a sick kid today, and not much to do....SO, I brewed that beer I've been wanting to brew but haven't had the time. I originally wanted to try brewing a pale or amber beer with coffee flavor in it. Based on the grains I had available for steeping, though, I decided...

Thanks everyone. That gives me a great start. I guess my initial guess was pretty close. I'm going to be brewing one of these soon...whenever I have the time...I have the ingredients all ready to go....just need the time. I'll let you know how it goes.

Okay, so tonight at dinner I had a coffee lager. It was pretty good....Haywire, I think was the brand. Anyhow, the lager was a normal dark amber color, not dark like one would normally think of for a beer with coffee in it. I am curious if anyone has some ideas about how to get that coffee...

I was quite worried about starting into brewing beer. I had some moderate success in wine and ginger beer. Beer seemed a step too far, though. Thanks to lots of research and reading everyone's posts on here, however, I made my way into extract brewing, using steeping grains and adjuncts...

Accident Prone

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Well, this one has been sitting and chilling, playing it cool in the bottle for over a month now. It was good before. All the flavors are intermingling and having fun with one another, and its getting REAL good now.

I forgot to keep track of how much FRESH mint I actually put into this...sorry. I will say this, it was quite a bit. Imagine cutting stalks of fresh mint right at ground level...they're probably 5-6in tall - I must have put in, easily, 15 talks of mint...just taking the leaves off and...

Thanks hopsimus, I'll look into that. :) Just an FYI for anyone coming to check this out...I took this one off the yeast last night (so it fermented for almost 2 weeks), and took a little taste. It is going to be fantastic! I do wish it had a little more of that honey flavor...but I have some...

Thanks Lexus. I did some research and found that out, and I'm thinking about maybe adding it to the secondary...in place of any backsweetening that would take place. I also found (in another thread here, if I remember) that Bohemian pils grain is supposed to offer a honey flavor (I think that's...

Hmm....how would one get honey flavor into a brew, if that is the case? I've only used honey once so far, and I can't remember if I could taste it any or not. It was few months ago.

On the left, almost two gallons of honey tangerine weizenbock. On the right, almost a full gallon of ginger beer - which should be a great batch, by the by.

Boil 1 gallon Full batch - roughly 1.75 gallons (in two 1 gallon glass carboys) ABV approximately 6.57% (I was really only planing on 1.5 gallons, which would've been a little over 7% ABV, but ended up just filling the carboys up a bit more...I'm okay with a bottle or two extra for a slightly...

I am brewing a ginger beer right now, and got to thinking about other roots that one might brew. Carrot immediately came to mind. I'm thinking, brew it just like one would ginger beer. Cook thin slices of carrot in water with sugar, almost like a carrot tea, and then ferment that...just like...

Stories like this drive me absolutely insane. My wife and I have had similar experiences. She is a chef with lots of baking and banquet/catering experience. She tried making a go of selling from home two years ago. First off, she could only do baking, because of "health regulations" in our...

Hi all I'm working on a nice, light summer beer and I was thinking of going with a honey wheat. While working up the recipe, I realized it matches a weizenbock style pretty well, so I thought I would stick with that and try to ensure it matches a weizenbock. I've looked up a few...

I only made 1/2 a gallon, and I had thought of maybe trying to just get the oil to stick to the sides of the glass carboy...thanks for confirming that is an option. I had put a bit of the wine into the fridge, but the oil did not harden so I could get it off. Sadly, I hadn't thought of putting...

I made coffee wine. I've made it before, and did not end up with oil in the final product. However, this batch I made has ended up with a sheen of oil on top after fermentation. I know coffee has oils, so I suppose this is where it came from...it is the only place it COULD have come...

@JordanKnudson - full automated electric...that's not real brewing. HAHAHAHAHAHA - Sorry...I couldn't pass up an opening like that.

@Rush that's actually how I do my steeping grains. And that's what I've thought about doing if I ever do go all grain. I only make one gallon batches, so my current brewing pot should be fine. If not... I do have a larger pot that we use for canning jams and sliced fruit.