Search results

1 Gallon Batch - est. 5.17%ABV, not including the bourbon to be added 1lb Wheat LME Steeping Grains - 8oz Honey Malt - 8oz Dark Munich (could change this out...I'm saying this one only because I have it in the house at the moment - that could change when I'm ready to brew this one) 2oz...

My first attempt at coming up with a label and name for anything. It is nothing fancy, but it works.

dmtaylor - that's what really makes me feel torn now. With all the reading I've done, I now know that deer needs those hops in order to stay good, basically. Even with spectacular sanitation, it looks like beer will start to go south pretty quickly. Ah well - I've gotten used to the taste of...

Well - it is really the bitterness of hops that I do not like so much. The floral touches and the pine notes and aroma I'm good with - in fact, I like those in some cases. What I said above...about normal spices adding bitterness...it is a different bitter flavor that they add (based on what I...

I finally got around to making my own beer. It's not really that it is more cost efficient - it is not. I am hoping to making something for my own pallet...something I like drinking a lot. I really do not like hops. As I understand it, beer is not considered beer without hops, right? Or is...

jwalker - again...sorry it I am hurting feelings...and yes, I know I really have no business criticizing when I am just now brewing my first actual beer. But honestly...Bud taste like crap. Anyone who has tasted real beer will say that. Clean tasting/looking? I don't know if I would agree with...

O2Red - I've been wanting to try something with a bit of spice in it - hot pepper or black pepper or something - I'm very afraid to, though. Especially since I only do 1 gallon batches...it would be so hard to make sure the amount is small enough. AZCooler - love the name...I've been wracking...

Imasickboy - I know. I meant to use rolled oats only so I didn't have to spend the extra money on flaked oats - since we regularly have rolled oats in the house for eating. Jjack - so far...it's not turning out quite as dark as I had hoped. That's why I said I would sub for the black patent...

I just got around to reading the first page of this thread...when I posted last time, I had skimmed through some of the later comments. I find it quite hilarious that anyone would compare homebrewing to Budweiser. If Bud - any version of Bud - is the goal you're pitting yourself...

2lbs dark lme 16oz flaked barley 8oz flaked oats (I meant to use rolled oats - I forgot) 8oz dark munich (I'll probably sub this for black patent next time, maybe) I found out I didn't have brown sugar until after I started...so I substituted with this: 3 tablespoons cane sugar 1 tablespoon...

This is what I've come up with - scroll down a bit for the real recipe...I tweaked a few things since I posted my original recipe idea. https://www.homebrewtalk.com/showthread.php?t=589992 Thanks gain for all the responses. I'm going to see how this one comes out...and if it works out well...

Oh yes...an online calculator says I should get about 6.86%ABV without the brown sugar, and 7.98% with the brown sugar. I'd like it a little higher, but I can work with this for now.

I posted this a few days ago...asking for ideas on a good winter beer to brew: https://www.homebrewtalk.com/showthread.php?t=589897 Here is what I have come up with so far...something fairly plain, but should give me a good start, I think. 1 Gallon water (1 gallon batch) 1.5lbs Dark...

Thanks for all the ideas, everyone. A couple of you suggested a bourbon something or other...let me ask...could you use irish whiskey? Would that taste go with a beer? Homercidal - love the writing. Tasunkawitko - you said eggnog milk stout - I'm definitely going to have to keep that one in...

oldskewl - believe me, if I had a basement, I'd be loving life. I live in South Hampton Roads in Virginia - no basements here. :) I could dig a hole and bury them, maybe? ;)

I'm going to be making a beer this weekend, or Monday of next week. I'm looking to make something that I'll bottle and pull out in December or January, when it gets nice and cold outside. I need some ideas. What I'm looking for: Something that gives the impression of sitting in a tavern...

I make wines and ginger beers, for the most part. I will start making beer this coming weekend, or Monday next week. I have 2 1.5L bottles, 4 750ml bottles, and a few other odds and ends on a shelf in the laundry room. Stays nice and cool in there. I am pretty much out of space, though...

Monday is my brew day, not the weekend. SO....I got a cranberry-cherry wine going today...64oz...will probably get another bottle and get it up to a full gallon. I also started a homemade Frangelico...basically a hazelnut wine. I cooked sugar down until it started to brown, to get some extra...

Thanks z-bob. I'm actually going to be ordering some new yeast tonight or tomorrow. Do you know how Cotes Des Blancs does with stuff other than cider? I typically make ginger beer (ginger wine?) and wines, and very occasionally coffee wine. I would assume, if it leaves more apple flavor, it...

Yeast - I use either Red Star Premier Cuvee, or the equivalent Lalvin EC 1118. That's all I've ever used so far. They get high ABV, and I know how to use them. Comfort helps me brew, you know. :) As for the juice...I honest do not remember. There are only a couple that I use, typically. This...