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I just transferred my batch of mead using NB Artisanal Standard Semi-Sweet Mead Kit from Northern Brewer to secondary and took a small sample and it is very bland. Very watery, kinda sweet and a bit dry. Too bland. I've been reading about backsweetening and found that there are things you can...

I'm in!

Everyone says burning them is a really bad idea. I think I'll skip that. Great link about the toasting, going to give that a shot. Thanks

Has anyone tried burning a part of the mash grains before mashing to get a bit of a burnt flavor in the beer? I'm going to make a porter next weekend and was thinking about putting a quarter pound or so of the 2-row in the oven to toast it until its slightly burnt. I'm curious if anyone has...

They say that they collect the dust from all their hops and pack it together as the magic hop dust. Sounds like a way to make a beer you can't reproduce easily

I saw it today at AHS ( http://www.austinhomebrew.com/Beer/Pellet/Magic-Hop-Dust.html ) Has anyone tried using this stuff in a brew? I'm curious how it would come out. If using it, would it be better to use it for bittering or flavoring or aroma?

I have a 10 gallon mash tun. Using 18.75# of grains, and enough mash water, I had to put the lid on upside down to keep it from spilling over! Turned out to be one of my best brews to date :tank:

Awesome! Count me in.

Mashed last night at 1.5 qt/lb. Turned out great :)

The last several recipes I've done were 12-15 pounds of grain, and I mashed it to a thickness of 1.25. However, I'm going to be brewing a lighter beer tomorrow with only 8 pounds of grain. I can fit a whole lot more water in my brew pot than the 3.15 gallons of water called for (plus a half...

Crap, I hadn't considered the tubing for my siphon and bottling wand. Thank you for mentioning that :) I'll likely just use my glass carboy. Thanks guys

I plan on brewing a lambic soon. Will I be able to kill all the bugs in a better bottle after it's finished and bottled, or would it be smarter to use my glass carboy instead? I'd rather not have future batches infected. I always sanitize my fermenter and tools with starsan before they get...

Had to replace the airlock with a blowoff tube this morning. Minor geyser :)

I brewed a wheat IPA last night, one of my best brew nights to date. Got my hands on some Azacca hops and wanted to feature them in a brew. 6# 2-row 5# white wheat malt 8oz flaked wheat 4oz crystal 20L 1oz Azacca @ 60min 1oz Azacca @ 20min 1oz Azacca @ 10min 1oz Azacca @ 5min 2oz...

Forgot to add the grains to my mash, mashed water for 45 minutes before noticing. Just discovered the other day that I've brewed ALL my batches with a broken thermometer. It reads 120*F after 45 minutes in the fridge!

Just over a month ago I popped all the bottles open and added about 2cc of WLP050 (Tennessee Whiskey Yeast) to each. Tonight I opened one. Success! This tastes amazing. Truly a special beer. Going to be very hard to share this with friends, they might not get any... or maybe one to share...

I'm in :)

Oh, that was a typo. I bottled it mid-June. That beer is tasty but its potent :) I'll wait it out until October and check it again, if it's still uncarbed I'll add some yeast to it.

I think it's actually been longer than 2 months at this point. Closer to 4. I think it's been enough time for it to at least show some signs of carbonation. I haven't used dry yeast in a long time. It's not a huge waste if I only used a part of the package. As it was explained by others, I...

I always use a starter with my liquid yeast but I haven't saved any of it. Not sure what you mean by high krausen though. What if I added a few grams of wine yeast rather than beer yeast? That does make me feel better. As for letting it age longer... Even if that is the case, I'd expect to...