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I'm intrigued

I was also wondering what a small amt of lemon or lime zest would do to the flavor. I know those flavors go well with basil.

thanks.. I am going to try it as an extract and see how my wife likes it. I was thinking of this as a beer for my wife. I try to brew her beers, like you said. She likes beer, it's not her favorite alc bevy. She likes craft beer though. Never catch her drinking miller or bud. I let my son...

I see what looks like 2-3 buckets + bottling bucket. Here's my take on the value buckets $20 for all of them (buckets sell for around $15 new, could be scratched) glass carboy $15 (looks to be 6 gallons, sells for around $32 new) chiller $30 (sells for around $60 new) bottle tree $10 ($52...

The directions say, "Tea of Honey malt, dextrine, wheat malts, and flaked barley. Mash at 155 for 40 min raise to 168 over 30 min." Could someone help translate these for an heretofore extract brewer? Thank you! Bembury Curious about those things too. Part of my hold up with going all grain...

I would like to give this a shot. I've never done a partial mash though.

agreed, but I want to get as close as possible. I'm not set up for partial mash. Although, I have no experience in partial mash and maybe it is not as hard as I think and maybe I have the set up and don't realize it.

I need to come up with an extract Oktoberfest ale recipe.

I want to make an Oktoberfest Ale too since I don't have lager capabilities. I asked the local homebrew store about this and they recommended White Labs European Ale yeast.. I think wyeast has a German Ale yeast that is a similar strain, both make clean tasting beers at the cooler end of their...

I just bottled a peach hefe 8 days ago and used oregon peach puree. I put it in the secondary and then racked the beer on top of it. It was in there for 2 weeks. I didn't taste test it yet, but plan to try my first bottle of it this weekend. I wish they had a pumpkin puree.

brewed a NB German Alt back in March and left it in the primary for 3 weeks and then moved it to the secondary. While in the secondary I noticed some strange little things floating on top or just below the surface. They looked like off white octopuses with stubby legs. First there was one and...

I love a good well made, clean tasting, 4,5-7% beer where you can taste all the aspects, hops, malts and water. Mmmmmm. I like what you said about the beer tasting like a pine tree... sooo true!!! lol

the green ring around the bucket is left over krausen and hop resin. you could always get a 4 week beer going. 2 weeks in the primary and 2 weeks in the bottle as a back up. Let this one go no matter what though. Do not dump. It will probably turn out just fine.

my three yearold son put a piece of grass in my german alt while it was in the kettle, somehow I missed seeing him do that. I wonder what flavor it will add. It lasted in the brew until I secondaried it last weekend, after 3 weeks in the primary. When I was brewing it outside, he was dying to...

you're good. Don't worry about it. Some people don't even use them.

It needs the distinctive water of the Schuylkill River. When ever I drink Yuengling, I always feel like I can taste the Schuylkill. Looking forward to see how it turns out. I live in York, but spent a few years away from PA and know what it is like to not have "lager" anywhere to be found.

I was told 10 days for dry hopping is a good amount.

I want to brew a patersbier, but I may save that for June when it is hotter.

maybe one of these nights put something together at one of the regional brewpubs like LBC. I have thouht about checking out the club at Mr. Steves. I heard that the police sit out side waiting for the meeting to end.

I guess what I am talking about is something a little less formal than clubs.. more like get togethers in the back yard, hang out and drink some brews or maybe even brew. A couple of fellows drinking brews, brewing brews, talking brews and stuff on the grill and no cuddling or secret handshakes.