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Over one month and BLAAAAHAHAA still taste like crap. So here goes my first dump:mad: At the end I have learned don't use extracts for flavor as I know this is what gave the beer a retchid taste. (It was apricot extract from midwest) not that it was their fault the service was great and that's...

Ok update time. I just checked the brew and it still has an air bubble about ever two seconds. It's at 1032 right now and still coming down. My question will be from this point, Should I pitch the champagne yeast and if yes when? I am planning to rack to a secondary just not sure of time. Now or...

One problem I have with my keezer is its a 60" wide "true brand" that came from a resturant. I have it on the lowest setting and us usually between 34-36depending how much is in it exct. But with that said I still like my beer COLD maybe Ill let one sit for 20min and then pour one and see.

I just got a book 200 clone Brews, inside I have noticed no beer has a recommended serving temp lower than 40F. Most are in the 50's range I have never done this with my brew I have my keeger set at 34f and like them cold cold cold. So my question is why are they recommending such high temps for...

Depends on the day and mood. Some day's 0 so I make up for that the next day but on avg about 2-3 per day. I usually don't drink any after dinner.

This is not a bb kit but a great beer...Irish red ale #6 light malt extract (lme) #2 Amber dry Malt #1 Crystal Malt 20L #1 Crystal Malt 120L #1 Cara Red 2 oz Golding Hops Notingham Dry yest...

I prefer lme my old hbs sold it in bags which at first were difficult but I learned how to get 99.9% out by folding and sliding on the brew pot. I did make a batch using I think was 16# of dme and had a hard time breaking it all up once in the wort. Seemed easer to get into the boil but not to mix.

I have an old 9mm that has a bullet stuck in it when ever I get around to taking it in to remove the bullet that's gonna be a new handle.

I use notty on my red ales boil a small pot of water at the same time I start my water for my brew. Let it set aside to cool add a squeeze of honey and notty, then the notty gets notty in the cup, it will usually rise to the top of a 12oz glass by the time I need to pitch it and starts active...

I will for sure post when I try it, I will for sure try one on 5-24 for my own reasons but I dont think it will be any good for a lot longer than that.

thanks

At the end of the day it's what homebrewing is all about trying new things because we can. I did taste about one drop tasted like pure sugar but a lot of yeast work still to be done and I will dry hop so might help. I figure I won't quit on it I have hundreds of empty bottles (I keg now). So it...

whats the itunes link

I assume your kegging not bottling, usually force carb for kegs and use priming sugar for bottles. I started out using bottles now keg there is a slight taste difference I think but the main thing is the crap at the bottom of the bottle from priming and the residual yest eatting it for the carbing.

Just checked my sample bottle reading at 1080ish now and still bubblin so the notty is going strong I expect it will poop out soon though.

haha lesson learned while brewing don't take buddies up on dares. I knew better when I was doing it but had a few in me and that I'll show you what I can do attitude. Like I said before the brew is really good I have made it several times and its usually the first to go when people come over.

No the original is a very good beer I have made it about 5 times and turns out great

what can I say I was drinking and a buddy said "how high can you make the abv" so I made it high (well potentially high abv). I have been brewing for several years and not my first rodeo but never done anything like that before, it was a Ill show you type thing. @kegtoe if it does finish...

so I brewed two 5 gal batches today both the same base recipe #6 light malt extract (lme) #2 Amber dry Malt #1 Crystal Malt 20L #1 Crystal Malt 120L #1 Cara Red 2 oz Golding Hops Notingham Dry yest... one I added some pecans to but the other I went wild and added #6 of brown sugar...Drinking...