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Man, I'm sorry I stepped into this thread. Glad I don't care one way or the other. I make beer I like to drink it...and I'm lucky enough that my brother-in-law and father-in-law like some of it, too. (that said - I've been thinking about going all grain here lately - I just don't have room or...

Update - the chocolate porter IS AMAZING. Yet another lesson in patience, though. I had one bottle last weekend, and it was still pretty strong. Good taste, but a bit harsh. Hadn't change much in almost two weeks, and I was afraid that's just how it was going to be. It's designed to be a higher...

This should be a great batch of wine when it is finished. Here's what I did: 1/2 gallon batch 2 cups white sugar 2 tablespoons honey 16 tablespoons coffee grounds 1oz roasted barley 1oz Crystal 60 1oz UK chocolate Heat the water and steep the crushed grains for 30 minutes. (**I...

@buMbLeB Well, I've only given it a sip so far. I am letting it sit in the secondary a while longer without the oak chips in it. I'll bottle it in a week or two. BUT...it has a lot of corn flavor to it. I'm going to crush the corn better when I make the full gallon batch, and it should have more...

Here is the recipe I made for a little half-gallon test batch. I'll be making a full gallon batch soon...hopefully this coming weekend. 1/2 gallon batch...just a test. 12 oz frozen yellow corn - crushed well or put through a ....blender for a few spins. 4oz pale 2-row 2 cups plain...

The only thing I personally would say I notice about extract (vs all-grains that I have had...but not made) is that extract has a water-type mouth feel. Of course, I don't use corn syrup or lactose, so that should be expected. I don't really mind too much, but it is something I am aware of.

Eh, I take stuff like that with a grain of salt now. When I first joined here and first started, it might have turned me off. Who cares now, though. I've got a few wines and such under my belt, and started brewing extract beers a few months ago. Do I plan on entering contests? Nope. Do I care...

So - update on this. It was GREAT. I had the last bottle about a week ago. I gotta say, I make a darn good porter. And, just for the record, I used basically the same recipe to make a chocolate porter last weekend. I used just plain old light LME instead of the wheat this time, but everything...

So, I'll try to remember to keep you all posted on this...but here is what I have so far: 1/2 gallon batch...just a test. 12 oz frozen yellow corn 4oz pale 2-row 2 cups plain white sugar I crushed the 2-row, then tried to crush the corn. Should've put the corn through the blender just a bit...

If this isn't okay - I apologize and will understand if you remove it. That said...I've started an rpg publishing company, and if anyone would like to check out the goods, here is a link. Most of my products will be available as PDF downloads on this site...DriveThruRPG...though I do also...

It might not - I'll only be making about a 1/2 gallon or so. If not...it certainly won't be expensive if I have to toss it down the drain. But like you say, it should be interesting. I'm curious to see what it does come out to taste like. It'll be a good while...Aging with the oak chips in it...

BIG SIGH.... I've had a wine going for almost two weeks now...I let juice ferment for about a week, then added one can of juice concentrate, then three days later added a second can of juice concentrate. It didn't do much with the first can of concentrate, but MAN did it take off after I added...

I know...you're thinking this should be under the wine thread. But, no...here is my question...and it is a beer question: I've been looking up corn wine recipes, and all of them, basically, involve crushing up some corn and cooking it with sugar, then fermenting it. Here is what I see is...

Yes, 1 gallon. I'll edit that above...sorry about that. That's all I am able to make is one gallon batches. I don't have the room or equipment for larger boils, nor do I have the space for larger fermenters. It works for me, though. I'm able to make up to four gallons at a time right now...five...

I picked up some ingredients almost a month ago, and FINALLY found the time to brewing. I have been planning an actual gingerbread beer...and so far, it tastes pretty good (before fermentation). Needs a little more fresh ginger next time I make it, but I don't think it will turn out too bad...

In case anyone cares, this has been bottled for a month now...it sat longer than that in the secondary (before getting a small infection, which prompted me to bottle it). This is actually quite a very nice beer. It is hoppy, but as I said above, it is a hop I know I like. I will certainly be...

Oh, while I'm thinking of it. You can zest a few lemons and put the zest in for extra flavor, too. I would roll the lemons around in a sanitizer first. Even though your getting the mixture up to a boil, I would be safe...you never know what's crawling around on produce.

Very, and very easy to make. I'll see if I can find my recipe and paste it for you. But basically, four cups of water, 1-1/2 cup sugar, and fresh juice from two lemons. Cook it just so it starts to boil, let it cool, put in your yeast and nutrient (I actually just use bread yeast for nutrient)...

It wasn't a kit. I don't have time or room to do grain brewing, so I do small 1 gallon batches of stuff...usually wine or hard lemonade or ginger beer. Just started beer a couple of weeks ago. This one that got the infection was my fourth beer. And yes, I know what happened to it. It's an easy...

I made an extract about two months ago. I call it Christmas Eve Nightcap. It is a wheat beer with a little heavier hops than I usually like. Just did it for the fun of it...using up some leftovers from other beers. It's been sitting in the secondary for almost a month and a week...maybe...