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or how about I keep the recipe and just use a different yeast, maybe a Belgian Wheat Activator Wyeast? maybe it is to soon for me to try and formulate my own brew.

ok, will look at that. What do think about eliminating the Dark LME, and just steaping some grains instead?

i use summit and sierra bottles. I like the sierra ones better. they are easier to delable. The summit ones you need some really hot water. There glue they use gets harder with the lower the temp. The best bottle i have run across are the one that New Glarus use. Those are supper easy to...

a dark lager. I like yuengling alot, but do not want to clone it. Something in its ball park. Was thinking i should steap grains for my dark color instead of the dark LME.

I am thinking of doing my own recipe. Think it will be good or bad? 4.25 lbs. Muntons Extra light DME 1 lbs. Corn sugar (Dextrose) 3.3 lbs. Briess Dark Unhopped Liquid Malt Extract 60 min boil 60 min 1 oz Hallertau Pellet Hops 5 min 1oz. Czech Saaz Pellet Hops wyeast American Lager...

I have a really nice light lager I do, and was wondering if I substitute Blue Agave syrup for the sugar, would this be a big change or not noticable. Plus I also wonder how much i should use to substitute for 1 pound corn sugar? :ban::ban::ban::ban::ban:

thanks, guys. each is interesting. should help out a lot,.

So just got my first corni keg in the mail. It is only a 2.5 gal. I want to try it out on my next batch. It is going to be a copper ale by midwest. From all the reading i have been doing on this web pages, and other books it seem i do not need priming sugar for kegging if i force carb. So...

I just bottled my first Stout. It is a night cap cherry stout. The Destruction for the kit say you can enjoy after 4 weeks in the bottle. Fast forward two weeks, and I am have a beer with a buddy, and he mentions that he has kept some stout in the carboy for up to 7-9 months. Would leaving...

It was priming sugar from a HBS.

5 oz.

Bottled and waited 3 weeks to try a summer shandy i wanted to try. First it did not carb, and second it taste horible. not sure where i went wrong. It taste like unsweetened lemon aid. This is the recipe i followed. :confused::mad::off: Extract: Boil 3.3lbs of Briess Wheat Liquid...

Could not wait, so put two in the fridge friday morning. Sampled it saturday night. Wow it was good. It is getting harder after every batch to move back to buying beer at the store. It had a good carb level too. :)

So then with the 1056 you would just do the two weeks in the fermenter then? Might look into the Cream of three crops too. Thanks,

Thanks, I am just playing around with a nice clean house beer, so when I have people over who can't drink anything darker then bud light, I will have a option for them. So far my favorite has been a English ale. I am think of maybe try to dry hop pale ale for that extra kick. Till then baby steps.

I had a lot of success with my first Lager. It turned out really well, but now I do not have access to the fridge I used. I was thinking of try a California Lager Yeast instead. They say they need to be at around 60-65 degrees. which would perfect for the area i ferment in. I know there...

So if I have a Dunkel weizen "Deep Dark Wheat" I should maybe wait four weeks, then try one at a time so not to ruin them. Cause once you put them in the fridge the yeast is done. It falls and sticks to bottom of the bottle. It will not taste right if you warm it up to room temp again.

I know I am new, but all the info I was given said two weeks. So everyone thinks I need to be patiaent and wait a little longer.

I used 5 oz. of priming sugar, and I use seria Nevada, and summit bottles.