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Hello all, On my doorstep this afternoon I found a christmas present from my wife. (I got to open it now because it warned of live yeast) She picked me up an Annapolis Home Brew Peach Lambic kit, as Lindemans Pêche is one of the few beers she will drink (the others also being made by...

I get about 75% out of a Coleman Polylite 2 gallon Beverage cooler lined with a nylon paint strainer bag. I have to batch sparge 3 times to get that number, and I have no space for step mashing or mashout (unless I do Decoctions, I like Decoctions) But for a 3 gallon batch it gives me an alright...

I'm rocking 3 gallon All-Grain and Partial Mash batches in my kitchen. It's one of the easyest places in the house to clean, and it already has gas and water. To say I'm lazy ignores the fact that I also don't like being outside.:D

I'd start bringing it back down for racking to the secondary. You don't want to keep the lager yeast too warm for too long. Noonan reccomends only 2 days at all at 60. It will kind of coast out to a final gravity, not sure if you will hit 1.015 but it will get closer by the time you are done...

Munich, Caramunich, and Vienna will all make the beer very orange/golden. Put them all togeather and have a Malt Bomb!

I have: 1 Dogfish Head 120 from '09 (Ohio Contraband!) 1 Dogfish Head Midas Touch from '09 1 Great Lakes Blackout Stout form 2010 And some Indigo Imp Winter Solstice and Blonde Bombshell that I forgot about cause it's downstairs in my beer fridge and I'm on a damn diet. (It's probably all weird...

Why not buy 12 and sell the rest on here for profit?

Do both if you can. It cools Crazy fast!

The big local bottle bar chain by me does an awsome one, Guiness/Lindemans Framboise. Very nice. I have a friend that likes Omegang Witte and Rye Whisky togeather but that's not a beer blend.

I brew in march (second time coming up) and drink it at Oktoberfest. I kept it keged 1/2 pressure off gas in my lagering fridge, as long as you got something else going it's easy to just leave it alone and forget about it. Well worth the work if you have the facilitys. But, I will say mabey...

I did a Marzen-Oktoberfest for my wedding in september last year and I can tell you it definatly had an effect on the flavor. The beer became significantly more rich and mellow from laggered secondary in spring to the final product taped in September. I did the initial laggering in a corny, then...

Killing with Metabisulfates or filtering can work. (otherwise the yeast will have their way with the sugars) Or, You could add syrups at drinking time like in a Berliner Weisse. You also could make a Berliner Weisse to do this with. My wife is a sweet stuff only type. She only drinks the...

The concentrating process of Malt Extracts destroys the enzymes. Just like Boiling, because they boil it, then use a low pressure chamber to concentrate either syrup or DME. Malt extract will not convert starch into sugars. (I have to keep telling a friend of mine this....constantly)

For having regularly: (as in not special magic beers) Dogfish Head 90 Min Great Lakes Dortmunder Gold Kirin IchibanAs far as Special Magic beers go: Sierra Nevada Southern Hemisphere Harvest Fresh Hop Ale Great Lakes Blackout Stout Samuel Adams Chocolate Bock

Shaker Glass is the 10-16oz "Pint" we drink out of here in the US. It's the glass end of a boston style cocktail shaker. Some "enterprising" fellow realised you can sell beer in them and it's really hard for bad help to break them unless they really try. Not the best glass for most beer but also...

This is by far the key statement. Over at least the past 60 years the american pallate has slowly become dominated by Sweet. Sweet soda, Bread that tastes like it's covered in maltose, hell american cheese is sweet. Whatever can't be made sweet has been simply made as bland as possible. Bland...

Märzen Should be rich, malty and medium to full bodied, but still very drinkable with a nice dry finish. they should not be like a maibock or anything. And unlike the modern straw colored German Festbiers they should be Amber and very malt centered. Märzen is one of my favorite styles...

I enjoy Crafted Beers as well as the next guy while watching Popular Sports Ball Contests. :drunk:

I spread them out just so they wern't touching and it got my 3gal boil down in the 80's in 15 min. Thanks all. Huge improvement from 1-2 hours in the sink.

I just picked up a 25' Copper Immersion Chiller and had a weird question. Sould I leave it all tightly coilled up as it came out of the box? Or should I space the turns out a little in order to allow more exposed surface area and make the chiller taller in my pot? Both ways seem to work for...