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I used one packet of dry Nottingham and it fermented my Sorghum beer down to 1.012 - 1.014, where I started at 1.056. I don't think that is causing it. The "special sorghum" yeast I believe is with liquid cultures for what they use to grow up the yeast cells and what the nutrient pack inside...

For a dry stout, I'll take Beamish!!!

Good way to practice the patience is to brew a couple differing batches. When a brew reaches secondary, get the next one going in the primary. In no time, you'll have plenty of options. This way also helps keep you busy and not thinking of the beer that is not done yet, because you'll be busy...

I tried it this past weekend. It was terrible. I got three sips and down the drain it went.

Thanks everyone for the replies!

I have been thinking of trying to make a batch of wine, probably start with a kit like I did when I started brewing. I was in the LHBS the other day and was asking some general questions. I was told that I could not use my current plastic fermenter since I have made beer in it and I would have...

No problem. Definitely give it a try and play with the hops and/or fruit to your liking, or your stepsister and stepmohter's liking.

Update: Cracked one open last night to test carbonation, my friend's birthday is this weekend, giving the beer as a gift. I know she'll appreciate the thought of the gift. Hope she likes it. Summary: Not bad, but not great either. Very light color with nice clarity. Pours very light head...

Don't you just love when a batch comes together even though things don't quite go right? Or in this case not what you even were going to expect to like. My amber last year was a disaster when I did it, probably my single best batch of beer. I really hate it though when you have high...

I did a mint chocolate stout. I used fresh mint leaves, from the grocery store, and 1 lifesaver candy. I was following Radical Brewing for the mint part. It was a very tasty brew. I agree, go with a chocolate base which will mesh with the mint nicely. But if you have your heart set on a...

Good points about the yeast. I used the Nottingham dry. I'm not sure if I would call it a 'beery' taste. Its different and like I said its got a slight cidery flavor when I went to bottle it. I hope that mellows. Otherwise, its a very light (color, body, flavor) beer. But I gave it a shot...

Update: I did not use a secondary. I got busy with work and house repairs so it sat in primary (better bottle) for three weeks. I bottled on Saturday 5/24. Taste from primary into the bottles was a light beer with a tiny cidery flavor. Coming form the succanat sugar?? I'm not sure. Just...

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That's great, definitely go for the PM!! I switched to PM and noticed a huge difference. Sorry...I didn't mean that you should do the extract way I was just replying about the questions of the mashing...

It shouldn't as long as you plan for the volume increases. For example, you want 6 gallon yield and lets say you add two 1 pint additions that each have a 1 lb of candi sugar. Then the I'd put in the fermentor 5.75 gallons at the right gravity so that when I add the pint additions, I'll come out...

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The special B, caramunich and carafoam don't need to be mashed. You could just steep them to get the color and fermentables. The belgian 2-row needs to be mashed. Without the 2-row you could just steep the specialty grains and do an extract brew.

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