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Nice work. Was your FG measured after priming sugar? How did you manage to get your yeast to peter out, but still carb?

Hey sorry let this lie for a while. I did carb some of this. Highly recommended! I wasn't incredibly satisfied with this over time, and I think I know why. The berries were a mix of black raspberries and blackberries. As I was picking them this year, I noted that I really prefer the flavor...

I've adapted this to a blackberry wheat recipe. Haven't brewed yet, so I'm looking for input... 5# Pilsner Malt info 5# Wheat Malt info 1.5# Flaked Rye info 1.0 oz Sterling @ 50m WB-06 Probably single infusion mash at 155 or so. I wouldn't mind a slightly higher finishing...

I found this juice at costco, and immediately thought wine! Gonna have to try it. What do you think about adding oak?

Looking for feedback on this recipe......anything?

This beer is so good. I'm planning another batch using the same yeast that I've washed and stored. Hopefully it's still viable, but I've got some Nottingham on hand if things go awry. I'm shooting for a more direct clone by removing the rye, adding more munich, and tweaking here and there...

Wow. really tasty brew after a few months. VERY HARD not to drink all of these 22's right now.

Nope, I just froze them to kill most if not all of the foreign buggies, then thaw crush and add.

Going in bottles soon, and it's going to be a real hit come summertime! It's smoothed out just fine, very little "bite". OG was about 1.098 and fermented dry. I back-sweetened to about 1.004-1.006 with honey after stabilizing. The strawberry aroma is great! Color is a pinkish red.

Regarding the above batch...... Would 6 lbs Amber DME be a cause for a high finishing gravity? Like 1.022? Seems quite high to me, and still tastes pretty malty.

Great discussion. CBBaron, that's excellent advice. My fermentation is just finishing up, so almost time for some cubes!

I ended up making an "english IPA"......yea I just made that up to my knowledge! It was about 6 pounds amber extract, 2 munich, 1/2 victory, 1 of crystal 20L. There were about 8 ounces of english-style hops (fuggle, goldings, etc) added to the boil, and 2 more for dry-hopping. Just using what...

Thanks Cugel -- sounds like that's right up my alley. Do you plan on adding to the secondary/tertiary I assume? I'm liking the taste so far....but it's a little like communion wine if you know what I mean. THe oak sounds like it might really add a lot, especially the cubes. Please keep the...

Hey fellow meaders.....I've got the following 6 gallon batch of mead finishing up right now: -12 lbs (1 gallon) locally grown honey, unpasteurized -5 cinnamon sticks -zest & juice from 2 oranges -3 gallons 100% pure Newman's Own concord grape juice (costco) -Lalvin RC 212 the OG was...

FG=1.018 after 1 week or so. That yeast is a beast, at temps <63 with pretty good attenuation. Would have been better up near 67/68 I bet. This brew smells delicious, and tastes the same already. Might bottle this weekend.

well, here's my newbie experience ..... I usually hand-crush my fruit. I like this because you can put the pulp in bags for easy removal. Also it reduces the chance that the pulp will rise to the surface and block gas exchange, which I have had happen before. Not pretty. Typically I will...

OK, coming up with a almost-imperial red ale. I'm looking for a fairly sweet body with light, floral aroma. Almost like an IIPA but with less bitterness. I could use some comments on the grain bill mostly, but hop suggestions are welcome too. Added Victory for the "bready" flavor, but lots...

8 oz. Cara-pils 1 lb. Munich 8 oz. Crystal Rye Steep/Mash these grains for 30 minutes at 165 degrees. Added 0.5 oz Chinook hops for steep. 5 lbs. light DME 2 lbs. Corn Sugar Add 2 lbs. of DME at the beginning of the boil, and the remainder with 15 minutes to go. 0.5 oz Chinook (60 min) 1 oz...

AT the risk of continuing to hijack your thread, blue800..... Update: I eventually ended up with quite a bit of dormant yeast at the bottom of my wort mixture. I brewed last night, and just super-cooled a quart of the wort to pitch onto the yeast for an hour or two. I tried constantly...

Well I used the above recipe and so far it smells delightful. Using Rc212 (on hand).