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My dad's name is Larry Dee Nichols mine is Michael Dee Nichols and my sons is Cordell Dee Nichols our race team is 3D Racing so naturally 3D Brewing came to be.

I was recently told of someone using "red hots" to prime a beer and how well the results turned out and I too thought of what if one where to use jelly bellies and specifically picked out a flavor that would compliment the desired results

Brewing right now, Bragg's Maple Spring Ale 5 gal maple sap 6 lb gold extract .5 lb DME 1 oz nugget hops .5 oz warrior hops 1tsp yeast nutrient Will be primed with maple syrup

I've got 5 gal of maple sap here and I'm wondering how much sap you used in your batch, I didn't want to put all of this into one batch but wanted enough to have the maple flavor come through some. Have you used maple sap in batches before?

I've read several posts / recipes where the sorghum and/or honey is being added at flame out verses boil. Being relatively new to creating my own recipes I wanted to know what it would do for my end results?

Im getting 5 gal of maple sap and 1 gal of honey The joy of brewing talked about a beer that was made with sap instead of water an how good it turned out, right now I'm thinking about a pale ale recipe that turned out well. But I don't plan on using all the sap in one batch but I'm trying...

I used 3/4 cup priming sugar and conditioned at 70 deg I do plan to do some steeping of some grains for flavor, matter of fact I already have some GF oats, an when I get back home from vacation I have a source for some buckwheat I thought I would try that.

Ok like everyone else that doesn't know about the sorghum twang I brewed the recipe provided by the local brew supply 3lb briess sorghum syrup 1lb rice syrup solids 1oz Liberty hops 50min 1oz Liberty 10 min Safale US-05 yeast End result is after 5 weeks in the bottle it didn't carbonate very...

I'm in Thanks to the sponsors and people involved for an opportunity to win this stuff.

ALSO THANKS YURI we both found the same image at the same time I went straight to work on sizing it for the template. The guy that owns the snowboard company was stoked he is a beer drinker to and thought it was a great idea for a board.

OK I got it and it is ordered if you would like to see what my new snowboard is going to look like here it is, the cool thing is the board will be done for my 2 weeks in Maine starting week after next so I can use it this season. If yo can't see the warning on the tail of the board here it...

I need a high resolution photo, straight on side view of a pint or beer pong type glass with a amber or pale ale with bubbles and medium head on the bear. I'm having a new custom snowboard made and this has to be a really large photo so that it can be enlarged to the size that the tip of the...

Recipe? Please share

So here is the thought I had based on what you just posted, what if you used barley but not a great deal of it then used some other things such as sorghum, honey, rice syrup to get the desired OG but the barley even though a smaller amount would give it flavor to offset or cover the unpleasant...

White labs did the testing I wonder if they are producing the enzyme?

If you read a lot of the posts on in this section you will find that recipes with more than 50% sorghum of the fermentable sugars will end up with a lemony twang flavor that is more like hard cider, I've got a batch here in bottles for my daughter and the recipe is very similar to the one you...

Thanks for the good info. I did the secondary for clarity but I may start doing primary only unless I move to secondary for dry hopping.

YES I'm new to brewing, but in my quest to find out more about the brewing process and thinking about what is going on in the process, I came to a question that I can't find the answer to. I bottle because I don't have kegging ability yet. So I've looked at some recipes that have these...

I'm new around here, but I've brewed one batch of GF beer with sorghum syrup and got what tastes like hard lemonade so this recipe looks interesting but wondered what you would get if you put honey or maple syrup in instead of the sorghum so you didn't get that strong "twang" from the sorghum?