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I brewed a Belgian a while back, and bottled it via bottle conditioning with DME. It's completely flat, and I have just shy of 50 bottles of it. I don't have access to a keg to force condition it, and I have heard questionable things about the carbonation drops....does anyone have experience...

I just wanted to add my $0.02...I brewed this on 5-8-2010, and it's currently bubbling away 24 hours later. The only major substitute I had to make was that of the cocoa powder...I had to use Hershey brand instead of the Ghiradelli, so I hope that's not some major frak-up. My OG was 1.084...

What can I do with 1.5lbs of honey?

I do have a question about the size of the brew - is this a 5 gallon batch or a 3 gallon batch? I was assuming it was 5 gallons, but looking at the recipe again, it appears to be more like 3 gal. I was hoping for 5.

I had an excellent liqueur the other night from New Zealand made from Feijoa fruit. In the US, this fruit is also known as Golden Kiwi I think. Anyone ever utilized this in meadmaking?

This has got me really excited for the brew. My gesho ingredients should be arriving shortly! Can I ask - what were your gravity specifics? OG and SG when you racked it over/cut it off?

So then Battery_BreweryNJ, have you tried your batch yet? How is it?

I am brewing this as well, duplicating (mostly), your recipe. I ended up with an OG of 1090 (about 2 hours after yeast pitch - I forgot to take it right off the bat). Last night, 4 days into it, SG was 1070. Color is still a vibrant red, but it's still young. Looking forward to it for sure!

Bumping this thread, because I am planning to make this very soon. I have a friend in DC that is purchasing the gesho for me and sending it up here to Alaska shortly. He found the sticks, but the leaves all seem to be sold in a ground up form. This should still be okay, right? Would I add...

Just cracked an early bottle of this (yes, yes, I know it needs more time), but early impressions are very favorable.

I am brewing the extract version of this tomorrow with a buddy. He wants to learn about homebrewing, so this will be his cherry-popper. He's excited, and I am too...hoping I can do the recipe justice!

Finally got this into bottles....smells extremely good...can something smell smooth? It does. Hope it tastes as good once it conditions out!

I thought about that too, but was told by those more experienced than me that in prune juice, it's the fiber that gives you that little something extra when running things through your system. I was told that most of that ferments out, basically leaving the flavor as the additive in the brew...

Well I guess I'll know what this one's like soon...locked it into the primary on Sunday! It's bubbling along nicely! Any ideas on funny names for the brew relating to the Klingon/Worf/prune juice connection?

Hey valicious - did you get my private message?

I ran across this recipe, and am curious what people think, or if they have brewed it before. As follows: Fermentables 6.6 lb dark malt extract syrup 1 lb crushed crystal malt .5 lb black patent malt 1/3 lb roasted barley Hops 1.5 oz Northern Brewers hops--boil 60 min. 1 oz...

I normally don't brew the can scenario. In fact I have never done so...I literally just found it in the back of the closet and decided to give it a go. Not my normal way of doing things for sure.

I picked up the kit at the local homebrew shop here in Anchorage, likely some time ago along with some of my first equipment.

It is in the 64-68F range. Any last step add-ins that would go well with this? I mean, assuming it's worth drinking.

I brewed a can of this Black Rock Whispering Wheat, the kind from the kit can where you add sugar and water. I put it in the primary on 1/19/10. Honestly, I kind of forgot about it, but remembered and checked it this evening. It is sitting between 1.015 and 1.010. Is this a stuck...