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UPDATE2: This beer continues to progress nicely. I added 1 LB of amber Candi syrup dilluted in ~ 1 QT of water a few weeks ago. interesting enough in the 2-3 weeks since the pellicle has grown from thin/patch, to a very nice, full, bubble filled gnarly pellicle. Similar to the ones that...

I did just that...kept a 22 in the fridge with plastic wrap and aluminum foil rubber banded over it for a few months while I filled with sour dregs (quite a few were JP beers :rockin:) mostly to try out saving/growing bottle dregs. See my thread on that topic: HERE Ended up working...

Glad to have a proper app, but: - I seem to jump to the last post in the thread rather than the first despite choosing that option in settings - app crashes when reading current threads, leaving phone for a while (an hour or so) and hitting the load more threads button Awesome otherwise so far...

I was following the modified #5 posted HERE in the thread. I was nervous about the high temp with the turbinado sugar, but didn't get the smoking or bitterness that other posters have complained of. Are you thinking I went too high, or too low? Millard reaction is supposed to go to...

so got around to brewing with the sugar I made (see my post a few spots above this one). I used 1# of home made #5 (made with Turbinado sugar) and 1# of actual D2 candi sugar syrup. there was really no comparison...the D2 blew mine out of the water :( I'll try a few more times (what have I...

That's funny! Kind of like the mom in my big fat Greek wedding with the Windex. I can just picture it!

I always offer up a toast (alway with previous batch's homebrew) when the boil starts and pour a little into the kettle. I don't know why i started doing that, and never really told anyone...just a sacrifice to the brewing gods or something. Anyway, anyone else with a brew-day superstition or...

20 minutes left in the mash and I am cracking my first beer (homebrew belgian quad). I usually try to wait until at least I start the boil, but the beer was calling to me from the fridge. I started thinking about it...I don't think I've ever brewed a batch without imbibing a...

UPDATE: Looking back at my brew logs, it was more like 4 weeks rather than 6, and there was some beer (and some water) on top of the cake roughly half a gallon of beer and half a gallon of water. I washed the yeast cake, and took about 1/3 of it and put into a growler with some starter...

so I brewed a 1.050 belgian stout meaning to grow up a large quantity of yeast (WLP 530) to provide a decent pitch for a quad (1.093). I was planning to brew the weekend after bottling the stout, but alas, life got in the way, and now, about 6 weeks later, the cake is still sitting in the carboy...

wanted to add another data point. BTW, someone should really clean up the recipes and make this a sticky! so I finally got around to making some of the modified #5 sugar (shelf stable) using turbinado sugar. can't find the post as this thread has gotten LONG, but basically 2# sugar, 2 cups...

UPDATE: So, this beer turned out great. There is still a slight tinge of sulphur in the finished product, but I seem to be the only one who notices. I think it ads a slight tart/sour taste that is vaguely reminiscent of Guinness. Nice hop flavor and roasted grain coming through...

username is yojimbo

I'm confused...are you talking about bottle conditioning with a champagne stopper like this? why not buy 29mm caps and a 29mm bell for your capper and cap them like you would a beer bottle? alternatively, you could buy the plastic champagne corks and wires and "cork" them. I suppose it...

so, following the recipe for flavoring a Christmas beer from Radical Brewing I used Creme de Cacao and Curacao infused with other spices. it wasn't until after I finished bottling that I read the page talking about calculating the sugar content in the liqueur! now I am trying to figure out...

So I just bottled my "sulfur bomb" on Wednesday night. Smelled/tasted okay. still a hint of sulfur, but NOTHING like when it was actively fermenting. We'll see in a couple of weeks when it is done carbing/conditioning. I'll post another update when I start cracking bottles.

Thanks! Got myself a pair too. :mug:

My dad always made wine when I was a kid (horrible, horrible wine...but got me mighty drunk when I was in high school :drunk:). I bought him a beer kit for Christmas one year when I was in college figuring it might be something we could do together, and I wasn't so interested in wine. He...

sounds to me like you are pretty well set equipment-wise for the time being...there are always more toys or enhanced gear for brewing, but they don't (by themselves) make better beer. Personally, if I were you, I would ask for a gift card for my LHBS or an online retailer for ingredients...

So I have been looking into this a lot lately...am just getting ready to cork/cage some beers for Christmas gifts, and have read EVERY thread on the subject and talked to lots of people. in the end I am renting a standard floor wine corker from my LHBS ($8/day...cheapest option I could come up...