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Hey python8! welcome to the forums! Honestly, I thing you're going to have a hard time making decent recipe for $25 or less without going all grain. While I understand wanting to make cheap beer that still tastes like beer, there is only so cheap you can get before making sacrifices. I suggest...

I don't live in an apartment, but I do have wild hops that grow around my house. I've brewed with them before, and they're pretty mild. They worked well in a brown ale.

It is most definitely worth your while. They always have good beers on tap, and usually have a mead or cider, too. When I was there for school, my friends and I would go there all the time. If you play the stocks right, you can stay under $3 a beer all night. The food is pretty good, as well.

I'm impressed and proud that your first batch was all-grain. Way to run before walking! What kind of setup do you brew with?

I know Dogfish Head does a beer/wine hybrid called Noble Rot, but that's with good white wine grapes. As far as I know, concords aren't very good for wine, but who knows, they might blend well with beer. Noble Rot: http://www.dogfish.com/brews-spirits/the-brews/occasional-rarities/noble-rot.htm

Serious identity crisis? Maybe, but no more than any other number of beverages. You've got braggot (beer/mead) and cyser (cider/mead), and I know Dogfish Head does a wine/beer called Noble Rot...

Have you looked into coffee pot brewing? (http://www.phillybeerscene.com/2009/12/brewing-beer-in-a-coffee-pot/) It could be a fun experiment. I've done a few batches. Some worked better than others, but they were all drinkable. Or you could make a braggot (beer/mead hybrid). If you take the...

Yeah, I found a build thread that looks almost exactly like what I want to do. More than enough bells and whistles to keep me happy. I'll prob just get the kettle first and do a few simple BIAB batches on the stove before modifying it completely...

flipfloptan - I like the idea of putting more of the money towards other gear. noise - I hadn't considered that I could go 120v at that size... I might have to make a tricked-out 3-gal electric BIAB system. Do you have any pics of your system, or know of any good build threads for electric BIAB...

So, I've been a 1-gallon all-grain brewer for about two years, and I'm finally looking to upgrade to a larger system. I originally was gonna put together a nice 5-gal system. I had it all priced out, and was about to pull the trigger, when I realized 3 things: 1. I don't want a propane-fired...

I usually use an Aero Press to make a strong espresso-ish coffee. I used to drink French press in college, but then my ex and I broke up, and she took her press with her (at least I got to keep the pizza stone!). No matter the coffee I almost always drink it black. Sometimes I put a tiny pinch...

Temperature was ambient Michigan basement temperature. I'm not sure of the exact temperature, but it was prob around 55-60. Yeast was about 1/3 of a WhiteLabs vial, no starter. Technically, this was probably over-pitching for a one-gallon batch, but it seems to have worked just fine. Thanks...

...it's been in my basement for about a month and a half. It's still in primary, and quite a bit of trub/yeast at the bottom. At this point, is it OK to bottle? Should I still rack it into secondary and put it in my fridge? I don't know how much longer the time-frame is with lagers than ales.

Cider definitely takes more time than beer (though not as much a mead). I did two batches last fall. Both took over a month to ferment, and the MacIntosh-Crab Apple blend didn't clear entirely for at least 5 months (which meant that it cleared in the bottle, since we were too impatient and...

The ones I have are from Brewer's Best/LD Carlson. They seem nice because you can adjust carb level (3 tabs = low, 4 = mid, 5 = high). I haven't done anything in bombers because I was unsure of priming rates. I guess I'll just double the number of tabs. And yes, bombers are 22oz.

Remember, recipes are guidelines, not set rules. Feel free to take a recipe that looks good, and modify to suit your needs. I do this all the time, mostly when I don't have precisely the same ingredients as a recipe calls for. Scaling down 5 gal. recipes is fairly straightforward (just...

Four years later? Woah... I'd say bottle it anyways. Whether it's good or bad, it'd be nice to find out. If you toss it, you'll never know.

1. Adding liquid yeast directly should be fine. I use White Labs for beer all the time. The pre-mixing you're talking about is probably re-hydrating dried yeast to make sure it's still viable. Just make sure that the yeast is up to room temp, and the must is below 90 F so you don't cook the...

Agreed. My first batch was a three-month fermentation, and then it took about 5 more months before it tasted good. Also, if you're making a show mead (just honey, no fruits/spices/whatever), I would recommend at least adding some yeast nutrient, just to make sure you don't get a super-slow...

Hey everyone! I'm a brewer living in northern MI, north of Traverse City. I've been brewing at home for a few years now, and I've definitely been lurking on the forums for a while now, so I decided to speak up a bit and make myself known. I mostly make 1 gal. batches of all-grain beer, and I...