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Looks like a leaf fell in your glass :)

I am doing my 4th brew, its a mocha stout. In the past I have just gone from primary to bottle by way of a bottling bucket with priming sugar solution added to bucket. However, this time Im doing a secondary and have a couple of questions about the science behind it. My stout has gone...

Thanks Wilserbrewer. I hope it hasnt gone haywire whilst Ive been at work and made a big mess.

I have heard everywhere this is a super fast high flocculation yeast, but mine seems a bit lazy. I just pitched it dry into 74F (1.075OG) mocha stout wort, shook in carboy to aerate. 36hrs later and there's slow activity. A qtr inch layer of foam and intermittent bubbles in airlock. I even...

anyone? could really use some help.

I am currently brew-day on this recipe. Couple of questions... 1: I brewed the coffee already not knowing its a secondary addition. If I just dunp it in the carboy with the beer, is this ok? Will it make it more coffee-ish or less? Will it interfere with fermentation? 2: I forgot the 0ats...

at around 74.... Thanks fellas.

Hey guys, I bottled my Apfelwein 3 weeks ago to condition. Added 1 cup dextrose to 6 gallons. No carbonation yet (just opened a bottle). Its tasty for sure, but no sparkle. Am I doomed to drink 6 gallons flat or is there a chance it will get some fizz?

Using the standard recipe (with Montrachet yeast) how long does this take to condition in the bottle? Ive primed with 5oz corn sugar. Thanks, Tom.

A mexican sounding beer that (supposedly) has tequila in it, cant remember the name. I used to drink it in France. It was cheap, we were poor and it got you hammered along with chasers of Pastis/grenadine concoction. It was called 6-shooter or something. Fkin awful.

Well, I guess it's store-bought hangovers for my friend then.

I have made my first batch of Apfelwein. Its been fermenting at 78 degrees for 3 weeks, it is nice and clear and the airlock has nearly no activity. I'd like to let it sit another week, but I have a dear friend visiting for a week in about ten days. She is a drinker, but recently allergic to...

Thought this may be of interest (hope we havent totally hijacked the thread) "Nettle Beer The Nettle Beer made by cottagers is often given to their old folk as a remedy for gouty and rheumatic pains, but apart from this purpose it forms a pleasant drink. It may be made as follows: Take 2...

I have no idea. Im a beginner brewer really, I had some nettle tea once, it was good. I would imagine they could be used however you wish.

Quoted for agreement. I often buy unusual 22oz-ers for the bottle and out of curiosity.

Smoke loads of cigarettes, light some citronella, hose through some sterilized muslin if necessary. I feel your pain on the pregnancy thing...I just have a baby boy since 4 weeks. It truly is only a small sacrifice ;)

Oh, and in response to 'Atwater', I was very let down by their Java.

If they are there, keep an eye out for Green Flash.

Im thinking of trying nettles in a beer. The logic is quite simple, they are part of the cannabis family (they do not possess any of the narcotic properties) and make great wine and tea. I think there is also some kind of family tree connection with hops. They are a herb, held in high esteem in...

haha, I should keep my silly tyiping to myself. Problem is I made a "Strong Belgian Ale" and Im the only one here to drink it. And damn its good.