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Just wondering I have always bought my extract kits with the dry yeast. Is there a huge different in taste or is it subtle? Is it one of those things that once you go liquid it's like why the heck would you go back to dry? thanks Mike

at least it wasn't a harley, priorities change just like the weather

Any idea where I can find 4 oz. sampler glasses? Not exactly sure the look I am going for but I have seen them in sets of 4 on a wooden paddle. Thanks in advance

One man woodworking shop, engineer, and homebrewer (1 blissful year and counting)

perfect thanks again

I'm sure this has been covered somewhere before, so please bear with me. I have a relative that wants to try a bottle or two of my homebrew. Do bottles of beer survive UPS alright? I would think can't be anyworse than bouncing around in a beer truck all day. Thanks in advance

Sounds like a lot of Al Gore fans, Just broke into the low teens today in Chippewa Falls, haven't had to run my AC in a couple months

Thanks guys!!! I think it will make a good upcoming project.

I am interested in making some mead, I have an ample supply of pure maple syrup and a neighbor who has bees. I know this will be a dumb question but never having tasted mead what does it taste like? Is it like a wine or beer or brandy or ?????

This is what I did and worked awesome. Very simple. Bought a plain Bavarian Wheat extract. Let it in the primary for a week, transferred to secondary and put in two packages of frozen berries from Walmart. Let it sit for about a week and bottled. Turned out with just a hint of berry not too...

My LHB store had a smoked porter kit, which turned out awesome. Not sure what would make it an Alsakan Smoked Porter. I will look up my paperwork and find out what exactly it was.

Wondering if or what the relationship between carbonation and the head on the beer is. Such as if you have a lot of carbonation will you have a lot of head on the beer?

I usually boil about 2 - 2 1/2 gallons and make up the difference at the end for a 5 gallon batch. But I have been letting the wort cool all the way first, then adding water to my primary, along with the cooled wort. So I was thinking at flameout why couldn't I just top my kettle off with as...

I have usually been putting my kettle in my sink and letting it sit in cold water to cool it down, can I add cold water directly to the wort?

I agree. 3 weeks at 70 degrees was exactly what I was looking for. So now when I jump the gun and start drinking my green beer, I won't get too excited if it don't seem quite right. I'm working on the pipeline issue also along with my patience. I also do the 6 pack mixer thing at our local...

Thanks again for the input that will help. I am trying to work on the patience thing however that is tuff, I am on about my ninth batch. I can't quite seem to get the pipeline full either. I have to agree with some of the other posts on green beer, sometimes that green beer tastes pretty damn...

Thanks for the quick responses guys. I appreciate it. Better go pull out the 2 sixers I put in the fridge.

I know longer is better, which like everyone else I lack patience. I am wondering, as a general rule, is it better to leave ale's condition at basement temperature (aprox. 68 degrees) or can I throw them in the refrigerator. How does that affect carbonation? Thanks

sounds interesting, any extract recipes that you know of?