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This sounds awesome. I love rye beers, I love caraway, and I've been wanting to combine them. So long way round to say, I have no idea, but hope it works out and look forward to seeing people's ideas.

Was it underattenuated when it was bottled? You could use the correct amt of sugar but if you still have unfermented sugar left it'll still overcarbonate I'd think. And I only think that because I've been guilty of it...

For some reason I can pay $4 for a pint and not cringe, but I can't bring myself to pay $7 for a glass of grocery store wine in a bar. Maybe because a pint on draft often does actually taste better than bottled, at least to me. So almost invariably I'll drink beer if I'm out with friends, but at...

I think small brewpubs, and "brewpubs" whose license requires them to brew but who actually bring in most of their beer from a distributor or master facility sometimes have extract rigs. Most breweries I know of use all grain. For the level of QC and cost difference it just makes more sense to...

Corn sugar is usually labeled dextrose. I think mine says "Dextrose (Corn Sugar)" on it. It just comes in a 5lb bulk bag from my local natural foods store that also stocks brewing supplies. I don't think most groceries carry it. If all you want is an ABV bump, regular old table sugar works too...

That is hilarious.

I think a lot of Belgians go great with food. I also served a spiced Scottish winter ale with gingery caramel apples once for dessert - it was a pretty nice combo.

+1 to Beersmith Your different calculators could also have different values for the AA of the hops...Beersmith lets you edit when you create recipes. For example it has Perle programmed as 8%, but my Perle was 9.5% - so poof, you just change the number and it re-calculates for you.

I have done both and enjoyed both. The natural fermentation turned a little moldy on top and I was sure it was ruined, but I just racked out from underneath the mold and it seemed to taste okay. I followed this up by blending the already fermented dry cider (mine went fast, just a week or so)...

My 1st AG (also a BIAB) had a sour-ish taste as well early on. I determined that it was probably from over sparging and probably also sparging too hot...ie more husky/astringency than infection. This taste did fade over time. I think carbonation helped, either to hide the flavor, or maybe the...

Snorkeling is amazing and there's lots really close to shore and close to the surface. Great scuba if that's your thing (not for me but hubby loves it!) We visited Koh Nangyuan and Koh Phangan, both on the South China Sea side. In Chiang Mai the Sunday night market is great, better than the...

If you've got 15oz and need 5oz, I think you're all set. Just don't, you know, put it ALL in there.

Thanks pimento, typo. 1.15, not 1.5.

Both are 5gal batches. I didn't see the OG's when first put together but hubs says they were like 1.5 (yipes!) - this is what is leading me to think that dilution might help. One used Wyeast Eau de Vie, not sure about the other (maybe Rudesheimer? random, I know) but each got a single smack...

*Caution, the following post may be considered graphic to some viewers* Hubby is making 2 wines, a rhubarb and dandelion. Both seem stuck. So far we've identified radical underpitching as one culprit. I'm thinking that acidic ingredients (rhubarb in the one, lotsa citrus zest/juice in the...

Couldn't you add lactose or some other un - or less-fermentable adjunct at this point? I've never done this and it ain't exactly rheinheitsgetbot, but you might get the result you want. I've heard of others trying it to bulk up body and add a little sweetness.

Yeah I have a carefully calibrated brew calendar & all 10 will be full in 2 weeks, leaving me with nowhere to make a stout recipe I really want to try. And the dubbel will just have to wait until...January, I guess. Funny, I started brewing because I thought it would save me money. Now I not...

A lot of champagnes (and other sparkling wines) have some grapes in them that are typically used for red wines. I think Chardonnay + Pinot Noir is a pretty common combo. And my understanding is that the color of the wine has more to do with the process, ie, how long you leave the wine sitting on...

I would think with the honey in there, you don't need any of the dry malt extract in the wheat brew - I'd go with the one can of light LME and the 2 pkgs of wheat extract in the honey wheat, and put all the DME in the amber. You can add honey anytime in the boil, but I've heard that adding it in...

I'm pretty sure Northern Brewer has a Fat Tire clone, based on their description, and the fact that they call it Phat Tyre. You can do most extracts in smaller pots as AABass says, just know that your hop utilization may suffer in the thicker boil, and you may get more caramelization (darker...