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I'm not married, and if I were, I would be the wife. LOL It's in the fridge. I'll open it in a couple of hours.

Whoa! I was just going to put this in this fridge to have after work today, but... Do you think it's just over carbed or spoiled? Being a gose, I'm guessing it could be either... Stuck it in the fridge, so I will find out when I open it later.

There was nothing in your first post about what others consume. You asked only for opinions on how much YOU consume. And now that the responses are not what you hoped for (not agreeing that 10+ beers a day is normal or ok), you are rationalizing. Good luck--I hope someday you accept that your...

I ordered the Witbier mini-mash kit for 18.88 with Prime shipping. MoreBeer's price for it right now is $41.99, and on Amazon it's back over $50.

Entered. Tettnanger...

Haha! Dammit, I hate when I miss that it's a zombie thread....

Most wine kits are for 6 gallons. Most beer kits are are 5 gallons. So the primary bucket might work for both, IF it's at least 6.5 gallons, but the carboy for a beer kit would typically by 5 gallons, too small for a batch of wine. From what I've seen, wine absolutely needs a second ferment (or...

I wouldn't call it a fruit beer either. To my understanding, beer is made from grain. A fruit beer would contain fermented grains, usually with secondary fermentation on fruit. I don't know what I would call this...clean-out-the-fridge cider? LOL I hope it turns out better than it sounds. What...

Yes, I've definitely learned my lesson on that. I'm going to put one of the bottles of the first batch in the fridge this weekend (after 2 weeks in the bottle) and see how it is. Hopefully, it's drinkable! I'm certainly not hoping for great at this point.

I've done 4 in the last month (just started brewing again): 1 gal plain apple Belle Saison 1 gal blueberry/pom Belle Saison 2 gal plain apple pitched on my Munich Classic trub First 2 two are carbing, last 2 are about to be bottled. 295+4= 299

Thanks, good to know! But it's actually the Muntons LME that I don't know the composition of (it is both wheat and barley, but don't know the percentages).

As I said in my answer to your first question, I followed an instruction sheet given to me by my LHBS, not the one that came with the kit. Those LHBS instructions included a short boil (10 min). Thanks for the recommendation on the amount of chocolate malt to use. A dunkel-esque style is what...

I really appreciate the time you took to explain your thoughts further. I am obviously torn between wanting a decent outcome and not wanting to waste a purchase. I thought maybe it could become, if not "good," at least more to my liking (this kit actually has good reviews, which is why I decided...

Thanks for the recap of your process. I really like sours, and I plan to do one sometime soon. Still researching the different options. :-)

I updated the spreadsheet that contains my equipment inventory. Not exciting, but over the last month or so as I ventured beyond cider and into beer and wine, I've been buying lots of stuff. Haha

So you don't boil or add hops after souring? Because both those would kill the L. plantarum, from what I understand, and the little beasties are only probiotic if they are alive when consumed. I know there are different souring processes, so I was just wondering what yours is.

IslandLizard, thanks for the tips about temps and when to add the LME. I will definitely incorporate that for the second batch. And I didn't rack to secondary on the first batch, just left in primary until bottling. Any thoughts on the proposed ingredient list I mentioned? Looking at the...

Quick google search came up with this, but it's still mostly tea-based: https://www.culturesforhealth.com/learn/recipe/kombucha-recipes/apple-cinnamon-kombucha/ Sounds like an interesting experiment to just throw the SCOBY in in a more juice-heavy base. I would still use the teabags (steep in...

Yes, but only for 10 minutes, following a basic brewing instruction sheet given to me by the LHBS when I bought the LME. It said to heat the water to 170F, turn off flame, add LME and DME, return to heat, and boil 10 min.

Got my order from Label Peelers--two 6-gal PET carboys with stoppers (for aging wine), a degassing stirrer, a long stainless steel spoon, and a Brewer's Best dunkelweizen kit. Going to be a fun weekend!