Search results

well i am thinking of making one or the other. i dont really have enough equipment to let 2 carboys sit for that long so thats why im not going to make both at the same time. which do you guys prefer as in taste, difficulty, cost, waiting periods...? any advice would be great as well as any...

Sorry to be over anxious. fermentation has kicked off well. smells delicious!

So I made cheese’s vanilla caramel cream ale and I pitched 2 vials of white labs german ale with expired best before dates (11/20/09 and 11/18/09). The guy at the HB store told me if I pitched two vials I shouldn’t have any problems. This was at 4 am Sunday morning. Don’t worry, I didn’t let...

any recipes?

So I brewed a Winter for this year that was 7.8% alcohol. it was delicious. i am letting it sit as long as possible (everyone wants to try it!!) so now i am looking for something with an ABV around 15-20% or even higher to brew this month and let sit for a year. any suggestions???

how bout an extract recipe?

Paul, Thank you... thats exactly the answer i needed. i'd be in over my head (as i basically believed from the start) so thank you for being honest. down the road, this will be on my to do list.. but not now. thanks and good luck

well i never did a partial mash. i just figured i could get enough dme and lme to do a 5 gallon extract batch with about 20%

well i think im in over my head... i have only done 4 extract recipes so I dont think i can handle this. didnt realize how difficult it would be...

this may be a stupid question but is there an extract version? if so, would anybody take the time to convert it?

awesome! and what does "rack onto raspberries" mean? put them in the primary and let them soak with the beer?

sounds good! so does anyone have a good hefeweizen recipe??

has anyone done this?? i really would like to try it. or even if someone has a suggestion on what would come close. this is only my 5th batch so i dont really know where to start. if you could provide an extract recipe that would be awesome!!!!!

great idea!

yes this is definitely a huge experiment. heres my thoughts... im going to have around 40-50 bottles (hopefully) so lets say i get 45 make the spice extract with all the spices you just said: 5 bottles - 2 drops 5 bottles - 4 drops 5 bottles - 6 drops then one that is only ginger: 5 bottles - 2...

eppo, that was alittle confusing... sorry so do i boil it, or just let it sit in the vodka. and as far as the drops, do you mean a drop in each bottle. once again, sorry i just didnt fully understand that. if you wouldnt mind clarifying, cause i definitely want to know all my options

So i brewed a christmas spiced beer and i do not think there is enough spice. My cousin (who got me into the hobby and is experienced) suggested that I bottle half of them now, and then add more spice before bottling the second half. this way i can hone down on what i want to brew next year...

So I brewed some irish red. when i had it at room temp and then put it in the fridge for 10 mins or so, it would gush like crazy. so i was told to put them in the fridge, leave them for a couple days and then check on them. after a couple days in the fridge, they no longer overflowed like...

well it was at about 2 bubbles per second when i put the bubble counter on, was a s.g. of 1.020 (starting was 1.050) and it actually tastes pretty legit for only being 3 days in. i am happy to say it seems to be properly fermenting!

I apologize Chesire, i came into work and saw about 7 responses and it didnt really hit me like the whole doctor comparison did. apologies