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Hey, bernardsmith, thanks. I'll give that a try. I've tried looking up how to make "kahlua" and never could find an actual recipe, aside from mixing brewed coffee with alcohol, usually vodka. I may just have to try soaking hazelnuts. Honestly - I didn't look up making frangelico mainly because...

Only because I don't have much space. I have a small box, now located in the downstairs laundry room (actually stays nice and cool in there in the summer). I can put four or five 1 gallon glass carboys in it. I have three right now that I have been using to make wine and ginger beer. I finally...

I wanted to see if it was possible to make something that tasted like Frangelico at home. Sure enough, it is. I only made 3 cups worth. It was basically like making a hard root beer. I should have written it down, but if I remember correctly, it was something like this. 2 cups of water with...

So, I'll be buying ingredients for my next two brews this weekend - which, by the way, will be my second and third beer attempts. My first attempt was okay...a bit too thick, but that's an easy fix. I'm going to have 1/2 a pound of wheat lme left (along with some steeping grains) after...

TasunkaWitko - do you have recipes for your brews posted? I'd like to see some.

I thought the flaked barley was needed for the flaked oats to convert? Have I misread something. Do the other malts accomplish that goal? As for the black patent/roasted barley - I was looking for a little bit of the coffee/smokey flavor they're supposed to add, and for the color. Looking on...

So...maybe replace the black patent with the roasted barley? I could do that, drop it to 1oz, and still easily be within the proper ABV...changes it very little. And 1oz is only 3%. I'll look at upping one of the other grains so I can get that a little bit lower. :) Thanks for the tips.

I'm trying not to buy more LME than I need, because I don't want any to go to waste. I'll be getting 1lb for this brew, and 1lb for a second brew. I'll think about just buying 3lbs, and put 1-1/2 in each, instead of the sugars. These will be the only two I'll be doing for the next month or so...

I was wondering about that. I was thinking, too, my straight sugar was too large of a percentage of my fermentables. I could up my dark munich to 4, my chocolate to 6, and my black patent to 3. Then drop my cane sugar to 3. The ABV drops a bit, but it is still in the porter range, and isn't too...

Sorry if this has been done to death...maybe my question is a little more specific, though. I have read on here that numerous people put their pumpkin into their mash. I'm planning on doing an extract brew. Would putting pumpkin (or, in my case, butternut squash) in with my steeping grains...

mjdonnelly - that's almost a hopped sweet potato wine you're making there, from what I can tell...no? I know you have some grains in there...but you're getting 86% of your fermentation from your potato, right? Am I reading that right? Shoot - I may have to try something similar to this myself...

That is one reason I am making my own - too heavy spices. I want to try and highlight the veggie in this brew. AND, I want to do something different than pumpkin...but keep in the whole harvest/fall gourd theme. Don't get me wrong - I love the spices - Heavy Seas Greater Pumpkin is an...

OH...I did up the sugar to 5 tablespoons, and the honey to 4 tablespoons.

So - This beer has actually turned out not too bad, for my first beer. It is quite a bit more hoppy than I was hoping for, but I know how to fix that for next time. But then again, it is not "horrible", so I might not fix it...we'll see. I do have one question. There is a very thick layer of...

Thanks for the advice. I think I will FORGET the idea of using rosemary. I sure don't want to be drinking lamb roast. :) I'll try to keep it in mind for next spring, and go out to my hunting places to get some while I'm out there. I'll look to using essence for this beer, if I decide to do...

I know this isn't 100% porter. I tried to come as close as I could. The hops is quite a bit less than a true porter, and I think the molasses is not typical, but I wanted that little bite of molasses in this one (is there a steeping grain that could give that?). 1 gallon batch 1lb wheat lme...

That's what I was afraid of. What do you think about using rosemary, instead? I see that it is stronger than spruce, and you have to be careful. I'm making a 1 gallon batch. I'm thinking maybe 1/2 an oz of fresh rosemary for the last 10 minutes of the boil, and then take it out quickly.

I'm thinking about using spruce in a Christmas beer. The LHBS doesn't sell Spruce, and I don't see it on Amazon, except as an extract/essence. Any ideas on where I could get this, or should I just go with the essence? Thanks

Perhaps soak the pecans in the vodka, and then add just a splash of bourbon by itself? I kind of like the idea of the two flavors together. Can't say I've ever had alcohol with nuts soaked in it, so I wouldn't know if it would overpower the flavor of the nuts or not. Thanks. I'll keep that in...

I thought I'd go a little different way with the pumpkin beer - butternut squash. Similar flavor...but not quite. I'm planning on between 3/4lb to a full pound of squash. I plan to put some pecan wood on the grill and cook the squash there...let it slow roast and get a little smoke on it. Then...