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I use the root and leaves and flower pedals. The root provides sugars, the leaves some flavour and the flower some residual sweetness. I go a little overboard I think but I have fun with it, I pull up the plants I plan to use roots from early in spring before they flower. Then I freeze these...

Oh and for the bitter fella if you don't want bitter this is good as is. I am going to try hopping next time. I prefer more bitterness than it has on its own.

Sorry been away from this one for ages now. :) Yurned out great continued to improve for a year. Last bottle was the best. :) Just a touch of sweetness. Mostly dry. I used lavalin 1180 I think for yeast.

My first stout I used the muntons kit and added 3lbs of honey. Turned out great. Super easy for a newb too. Just add the honey at the same time as your kit liquid. I tend to err on the side of patience so it spent 2 weeks primary, 5 weeks secondary, 5 weeks carb. The 5 weeks secondary and carb...

I made what has been dubbed a raspberry lemon champaign. I bottle condition so its ultra dry but if your kegging you could stop fermentation and force carb. I used 6 cans of frozen lemonade concentrate and 2 cans of raspberry juice concentrate with 5 lbs white sugar. I used 4 cans lemonade and...

Yeah fair enough. In any case the brew is tasting pretty decent at this point but could still benefit from a little more time. But as it stands I will definitly be doing this again next year.

Depends on a few factors. Mostly though the output of the stove. Seems a lot of people have trouble boiling that volume on an electric stove. But if your patient you can probably pull it off.

So glad you posted this I just noticed a bunch in my airlock today. :)

I made something similar to this in the spring. I used only dandilion, no burdock. It is taking a long time to age. Still tastes young at 12 weeks in the bottle. But taste is very promosing. I used demera sugar, not sure how different that is from caster. The dandilion root is VERY bitter sweet...

Wrapping in insulation will not keep it at a different temp from the room indefinitly but may slow down the change enough to help. I actually did this for some of mine as the basement started to warm in the heatwave I piled some blankets and such around the carboys. Don't know if it helped or...

+1 on letting it age. It can be hard to do but it is amazing what an extra month can do.

Tap water can be of various levels of quality from one place to another. I expect that in most developed urban areas your tap water will be ok but it can be an additional risk factor.

The potential to add additional oxygen is from a rough ride while moving the fluid from one container to the next. The effect of the hops themselves will be the same.

Sorta. This would probably create a very dry, slightly bland cooler. But it will work.

I made a version of a hard lemonade that I spruced up with raspberry. Worked out great. If you are bottle carbing it gets real dry but if you can force carb you could get a nice sweet finish on it. I havn't got the recipe on me but if you want it send me a pm and next time I have access I'll...

I actually invested in an RO system. Our tap water here can often have a very strong chlorine smell and taste. You can get some basic filter systems off ebay pretty cheap.

Basic brewing radio did a show on pumpkin beers google should be able to help you find it. Sorry I don't have a link for you right now. I am growing some sugar pumpkins and hope to use a few for a brew this fall. Best of luck.

Just wondering if that recipe is in the works. :)

Yeah I do mine in the basement too and it only gets light if the basement light gets turned on. But I still cover it just because it cannot hurt.

Ok great info all thanks. I will definitly add some more nutrients today. I did use a starter but no guarantee I did that right. :) My other brew is a dandelion "beer". I actually had to burp one as the bottle it was in was warping out visibly, the smell seems to have improved dramatically after...