Search results

I read posts that urge patience when it comes to allowing time for beer to condition, and other posts that testify to a beer tasting great on its one year anniversary. I know some Belgian style beers can "mellow" or "ripen" (Whatever the correct terminology is!?) for even longer. Is this...

Finishing my MLT, but not quite ready for the AG (need some more equip). What is your favorite Part mash recipe of all time? Looking for lots of ideas that will keep the fermenter full, allow me to use the new MLT, and inspire the next step toward AG! (also graduating in May, and want a great...

Sorry for the delay! thank you for the reply soper! Had the computer go down for a few!

A-while back there was a thread that asked for members input on their "pie in the sky" brewing set up and I have been trying to describe some of the great ideas and photos that were captured, but I cant seem to locate it. Does anyone remember this thread, and can you re-direct me! Also, check...

Found this story http://news.yahoo.com/s/ap/20080309/ap_on_re_us/pharmawater_i Another reason drinking beer is safer than drinking water! lol

Yes! And I had a similar reaction once. Felt like there was a knot in my gut, and I had the same "bloating" reaction. Once and a blue moon have a reaction to beer with to much hops, something my grandfather had an alergy with. Every so often I have a beer (generally when in Europe) that gives me...

Guinness Draught always, it's best when in the motherland, and I really enjoy Mothership Whit these days! Dont realize how many have gone down until I get up!

Ladies and gent's this is your captain speaking . . . please fasten your seatbelt as we begin our decent into Utah and set your clocks back 50 years. Have a nice stay!

Wow! that cop needs a promotion eh! Cleaning up the "streets" I think he has seen reefer madness one too many times! Blinding, from what I understand was caused by distilling liquor that was derived from wood. Although there are sugars that can be derived from wood (and was probably used by...

Interesting, and thanks for the input. When adding anything to the secondary, I presume that it should be treated similar to the initial wert, i.e. boil it up for sanitation, then cool it quickly and pour it in? :mug:

Anyone ever use jelly/preserves for priming? Nothing with chunks of fruit, but peach, cherry, jalepeno, apple, etc, etc? boil it up instead of sugar, or corn syrup? Might be cool, anyone try it before? good or bad idea? Same ratio?

Are there ways to eliminate the airspace without diluting or otherwise spoiling the efforts?

Just moved first beer (Nut Brown) to secondary but I have about 5 inches from the bottleneck, and wonder if this is a problem? :confused:

Thank you much!

Sounds pretty darn good. Do you have the recipe for the cream ale handy? might like to try it one day. I am assuming that it is an all grain, and I am not quite there yet, but one day . . .! :rockin:

I will get them on as soon as the camera has a charge! Cheers!

Thank you for the reply!

Thanks guys for the feedback and the welcome!

Wife bought me a 2 stage kit and all of the perrifs, but there were no instructions so I began reading and consulting with another brew friend out of state. I have a brown ale cooking for 3 days primary,:drunk: and realized that I did not fill the air lock with fluid. I put some in today, but...