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Nevermind! Just answered my question via a *sticky* above! Kudos!

I'm gonna make some a version of Apfelwein tonight and was curious about the addition of some Orange Blossom honey. I'll be making a 5 gallon batch. Do I add honey in lieu of dextrose or meet in middle, 1# dextrose, 1# honey. I have 3#'s of honey I can use. Any recommendations of do &/or...

:mug:I have an Amber Ale that fermented well in a week. I siphoned it off into secondary and it cleared quickly. Got some light bubble action a couple more days and has reached a pretty slow crawl. I want to make room for more brew. How logical is it to bottle in the next few days and finish...

Thanks

I made a 2 gallon batch of JAOM a few weeks ago. After reviewing the recipe today, I realized I had used 2 TBS of yeast as opposed to 2 TSP. What shoud I expect? The airlock was steady rolling for about 4 days. As of late, it has simmered down considerably. Been about 2 weeks since...

Before sugar? okay. My math from reading after priming put me at 4.9%, which is obviously gonna be inaccurate. This morning, this batch has a full 1/2" yeast layer on it and airlock is bubbling again about every 5 seconds.

I've been only reading before yeast and just prior to bottling, after adding priming dextrose. It was an extract recipe. I altered it slightly. Instead of Anderson's, I used Brewcraft Light Malt. *also, addd 1 tbs of fresh rosemary for the last 15 minutes of boil. •8 pounds...

Thanks. It read 1.047 for the OG. There was a little, what seemed to be, a thin foam layer trying to start, again.

I moved a Pale Ale from primary to 2ndary and initially it looked like one of those cube, caramel candies... which I expected. After the transfer, the clearing began a couple of days later and airlock activity was very slow. That was a week ago. As of yesterday, the carboy has become the...

user name: bellruche No whammies! I need gear!:ban:

According to the link Revvy sent, I should be tracking okay with the amount I used. I would rather slightly under-herb it than over the top... atleast this time. Seems that steeping in lieu of hops was traditional and was boiled for the full hour. I steeped 'em for 15 minutes.

I searched through the herb/vegetable section. Came up with one cached recipe with predominently basil based ingredients. I took my portion from what I read there. Thanks for the link. I'm half way through a 4 day weekend... may have to brew some more!

I ended up using a tablespoon of fresh chopped for the last 15 minutes of the boil. After mixing with the cold break bucket, there was a faint rosemary aroma. As far as fermentation goes, it took about 3 hours for some good airlock action. So, there was no adverse reaction. After 5 hours, it...

Adding onto a 5 gallon Pale Ale batch. Ingredients: •8 pounds, Alexanders pale malt extract •1/4 pound, Crystal 40L (light) •1/4 pound, Crystal 80L (medium) •1/2 ounce, Chinook (12%), 60 min. boil .•1 ounce, Cascade (5.5%), 30 min. boil •1 to 1--1/2...

I want to add a hint of rosemary to a batch. I plan on brewing tonight (11/12). I've searched this site and it appears that about 1/2 tsp to 1 1/2 tsp at the last 15 minutes of the primary boil should do it. Has anyone had success, or lack of, with rosemary. Looking for a winter spruce feel...

Thanks... My heart of beer-loving hearts knew the answer to that already, but hey, it's a new chemistry for me, so I gotta ask. Thanks for the feedback! 100% replies for no dilution.

and dry hopped Pale Ale. My 5 gallon came up a about 1/2 gallon short, due to sludginess of extra thick bottom layer. At this point, can more water be added, or do I enjoy a delicious 4.5 gallon batch?

Excellent. 'Preciate it!

Is there a particular paper stock that works best for bottle labels? Thanks in advance for any response.