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Hi, all. I could use some help with my pumpkin beer. I was really pretty exited about it and it ended up with a good smell and taste up front but a huge alcohol bite at the finish when you swallow. I know a lot of people will jump right to the 'ferm temp must be too high' conclusion, and I'm not...

Funny quote Homercidal! It gave me a good laugh. Less chance of infection. Lol.

Thanks for clearing up the contents of the "Hopburst Blend". I got this kit and was wanting to put together a clone recipe on brewtoad.com for future reference (and to tweak it later if I want to change anything). I'm guessing the folks with problems carbing in bottles likely didn't use a...

I just tried this for the 1st time tonight. Beer was kegged and carbed but when I tasted it, no bitter from the hops were there much at all. I used some local homegrown hops (3 oz. at that!), but I didn't dry them out first. Anyway, the beer had no bitterness or hop flavor or aroma. I took a...

To add on to this, I found this post b/c I just finished my 2nd batch of wit with Wyeast's 'Belgian Wit' yeast. I noticed some yeast colonies still on top of my last batch when I kegged it but kegged it anyway, but this time I held off because there was still a thick layer of yeast on top of the...

My two cents on this is avoid using the sugar for a fermentable. The Cooper's cans suggest using sugar for half of your fermentables in a 5 gallon batch. If you want to use the prehopped Cooper's cans I'd suggest using 2 cans and no sugar for a 5 gallon batch, or making a 2.5 gallon batch with...

I was having the same problem. Sanitizer had flowed through the keg fine. Then I siphoned a batch of IPA I had been dry hopping with 2 oz. of hops into it and no flow! Found this post and blew it out with the CO2 hooked up to the beer side and Viola! I have beer. Thanks.

I'd like some clarification on this, as I've steeped grains for 30 minutes at 155 degrees for a bunch of my extract brews. But I thought that was just steeping grains. I'm looking at a recipe I'd like to try now on brewtoad.com (it is listed as an extract recipe and indeed has 8 lbs. of malt...

Sorry for what is probably a newb question, but why can't I view the label? I was planning on brewing a beer like this for Christmas. I can see everybody's comments but I've looked from jldesign's post on down and can't find a way to view the label. Thanks.

No residual taste at all. Thanks.

Just to post back- the beer was fine and so have been the ones since using the Iodophor (not concentrated over 12.5 ppm) and just letting the equipment or kegs just drip dry for a couple of minutes. The article posted on this thread by GenIke was quite helpful.

I think the lemon-berry is great! The Sunset Wheat is great but I've drank so much of it I'm kinda burned out on it. I found this thread looking for a clone recipe for the lemon-berry. Everyone has their own taste. I'd drink this beer in winter just as well and I wouldn't knock the next guys...

That is an excellent article. This guy went all out with the scientific method approaching this! A lot of work but it was certainly done right. Thanks.

Thanks for the reply. Just didn't want the beer to be toxic or anything.I actually just saw an auto-siphon for the first time today while watching YouTube videos before I racked that batch. Am going to order one right now. Advice appreciated!:mug:

Hi, ya'll! I'm glad to join the community. I just racked my first 5-gallon batch today (first batch outside of the Mr.Beer kegs), and I'm a little worried. I had a bucket of Iodophor @ 12.5 ppm (the recommended concentration for using as a no-rinse) up high by the sink and had my racking cane...