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I have a nice heady oatmeal stout AG that has had very little carb. the tabs were prolly for the first round, but i have faith if you allow it to sit at warmer temps it will indeed carbonate!

i use melanoidin malt in my signature brew 1.5 lbs in a 12.5 lbs GB. i love it. actually i put trace amounts into all of my beers. does anyone have any more info on this malt? i'd love ot know 'more' about it.

excellent....thank you

this is excellent advice....

actually the idea of the secondary was to get the apricot puree to saturate the beer. is a tertiary fermentation in order? thanks for the help folks!

is it ok to shake up your carboy in the secondary? i have an apricot pale ale sitting on apricot puree, is it ok to swirlt this bad boy up once in a while? thanks :mug:

i agree. lol. no i understand what you mean. how do you spell 'yay?'

unfortunately i did, all 5.5 gallons. i am so drunk. i gotta take a whiz eh!

we brewed up a nice amber two weekends ago and today its hit its target FG. thrilled. this is rare for me that i hit target. tastes good but it hit its target! woo hoo. :mug: sorry, had to tell someone.....lol

hey i am in harrisburg pa!! i'd love t oget some of my caps etched! or just drink beer with another homebrewer!

i thought about that. i might just leave it up on the main floor. it is -9 right now. will it hurt it to bring up the temp like 8-10 degrees?

god, i would love to bew during the week!

i've never used a lager yeast.

thank yo uvery much. i have found that my fermentation took about three days longer, but not bad. i'm sure the beer will be fine. thanks again.

inspired by the other thread floating around here...is it bad to ferment a beer too cold? won't it just take longer? my basement is about 50 degrees right now and i am brewing two beers a week. should i expect these beers to taste badly? thanks :mug:

i really am going to follow this thread. this looks like a great brew!

i racked a pale today over to a secondary loaded with 3.3 lbs fresh apricot puree from trader joes. puree'd it. pastureized it. cooled it. poured it into the carboy. racked the beer ontop. put the airlock in and gave it a few visceral shakes. it should turn out nice...

looking good. i just brewed a belgian wit too. turned out very nicley, not too brewery distinct but highly drinkable. like i accidentally drank 4 in a sitting....oops :mug:

thanks ajf (((positive vibes)))

i was wondering if anyone can make any sense of my local water profile? i'll post the pdf. thanks http://www.unitedwater.com/uwpa/pdfs/ePAharrisburg.pdf just looking to see what i should punch into my homebrew program (advanced hombrew formulator)