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I'm guessing the 20L and 60L refers to its Lovibond color rating...but is there any other info? If it's just a slightly kilned regular old malt I'd put the 60 in the amber and the 20 in the wheat I think. But if it's some kind of crystal malt I don't think I'd want that in my honey wheat! I...

I don't remember exactly. I feel like I saw the signs from a train when coming in from JB. What I vaguely recall are huge vine-covered fences, maybe with barbed wire on top. Can't remember if it was a nature preserve (I think Singapore has a few) or if it was a government installation of some...

When we were in Singapore we saw the similar Do Not Enter signs on the "public" land that was all fenced off. We also enjoyed Brewerkz...I had a yummy (maybe oatmeal?) stout, much to the shock of my English friend who was convinced all Americans drank nothing but light lagers.

Clearly I don't really understand it...thanks for setting us straight JLem!

Is measuring their sugar, acid, pectin etc too technical? I have no idea what kind of gear is needed to do that as I generally just google a recipe and add the pectic enzyme, extra sugar & acid blends it says to. But I think the book 'Vines to Wines' might have some useful info on testing your...

You might have been able to just pull out a little bit, boil w/nibs, cool & add - save you the time of re-boiling the whole shebang. Don't know how that would have affected the flavor, if cocoa is like hops and the volume you boil in affects utilization.

As I understand it, an "amber ale" refers mostly to the grain bill, ie the colors/flavors/body characteristics you'll get, and an "alt" refers mostly to the yeast style, namely a German ale yeast, possibly fermented at cooler temps than normal for ales.

I experienced the exact same thing and nearly tossed the batch. Decided to grit my teeth & bottled anyway (sweetened & stabilized some, made the rest sparkling.) Took a while to carbonate but now the sparkling stuff especially is bone dry and very tasty, and perfect to serve at dinner with its...

I just tried this for the first time, using exactly the same procedure as airborneguy. My saison blew through from 1.05 to 1.011 in 48 hours. The hydrometer sample I tasted was definitely beer. It had some weird flavors, but I'm not certain yet whether that was issues with my mash, sanitation...

I personally think going hoppier without the malt to balance it would be a mistake. I'd think more along the lines of a low gravity saison or Northern Brewer's "Kinderweisse" kit - sounds like a lot of tartness and wheatiness for flavor in lieu of actual alcohol. Their description: Berliner...

It seems to me that good ideas are likely to be discovered by more than one person, without any copying going on necessarily. (Ie, the wheel, electricity, evolution, America.) With a beer recipe, there's just only so much variation possible, so it could appear to be copied when it was developed...

Did that once. Got a 60 shilling instead of an 80 shilling Scottish style ale. That said, if you have some more extract on hand and want to preserve your original recipe/abv, why not just toss it in now? Some recipes actually have you add sugars in installments so you don't freak out the yeasty...

My understanding is that MT does not permit brewpubs per se, and also does not allow direct distribution. Montana breweries can sell directly to their customer in a tap room until 8pm and can only sell 48 oz. Otherwise they have to sell to a distributor. In other words, your "mini-brewery" and...

If the batch is supposed to be 5 gal, and you're way over your OG, why not just add water now?

I wish I had known last fall that I could freeze the berries to crush 'em. Also that boiling is unnecessary. Hey, I'm a brewer. We boil stuff, right? Nevertheless, I just bottled 5 gals of huckleberry wine from Oct that was just gorgeous despite all my mistakes. If you and wife like different...

I'm a newbie - but I think I remember that high temps even for "specialty" malts can extract a tannic astringency. I do extract brews with specialty grains for character like you're suggesting here, and I only go to 170 or so with them. I have tried a mead with a roasted barley addition, and it...

What is the pectin going to do to your beer? That seems like a consideration.

I'm a NB devotee and have done several. So far my favorites are a Biere de Garde hybrid with a mostly Oktoberfest style grain (extract really!) bill but a fun estery yeast, and a session saison with lovely floral hop aroma (currently carbonating but I liked the hydrometer sample so much, even...

Rubbermaid tubs. Opaque ones should be lightproof and if you blow any bottles, your mess is already contained. Maybe I shouldn't confess to having developed this strategy thru experience.

Yeah Montana! I hear there's a homebrew club in Whitefish - an hour's drive for me, but could be fun.