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That is certainly fine for it to be in secondary for a month. If you like the beer and do the recipe again, why change it so that it is technically a mash? Wheat is just steeped, to be a mash you have to have malts, which is covered by your extract. If it makes good beer, and you aren't ready to...

I'd rest a few days, I'm sure a couple of days in secondary won't do it a bit of harm, and I wouldn't want the brain to explode and you drop 5 gallons of beer ;)

The explanation seems to be that moderate drinkers (1-3 drinks a day) live longer than non-drinkers because drinking reduces stress (like cracking open a homebrew after a day at work) and because drinking leads to an increase in social interactions (like having friends come over and drink your...

Being fresh out of college, I had to drink cheap-ish stuff, cause sharing a 4 pack doesn't cut it at $10 a pack. Cheap stuff I'll drink: Grimbergen (when I lived in France) Red Stripe Fosters Dos Equis with Mexican Food Blue Moon Heiniken Tsing Tao PBR on Draft as a last resort and...

6. It can make you live longer!

Agreed. I don't really mind hops, but the Dundee craft pack I bought when I turned 21 turned me on to the idea of IPAs. Looking back, it wasn't as good as a DFH 90 min or HopDevil, but overall Dundee makes ok beer. That was also the pack that introduced me to Kölch, which is delicious.

Huh, don't know why I said it was an IPA, when it clearly isn't. I was a little tired while posting, and it's been a long time since I've had a SNPA. As for the Blue Moon, yeah, totally not a craft beer, but it is drinkable, and has a little flavor to it. Then again, I have mixed feelings...

I have mixed feelings about DFH. I'm only 21, so maybe I'm not mature enough to judge some of their beers. My beer preferences are for darker browns, stouts, and for session beers Belgiums and English Bitters (cheap beers in France). This is probably because I started drinking in Europe at an...

Yeah, there are plenty of fresh pumpkins around, but production of canned pumpkin puree, like Libby's, hasn't hit the market yet. Last year rain flooded over 1/3 of the pumpkin crop in Illinois, where 95% of the US's pumpkin comes from. I still have 1 can of Libby's from last year, which I...

If I'm not mistaken, you should boil the ingredients for at least 15 or 20 minutes. Also, if you ferment in the carboy, do not add boiling wort to your carboy, it will not be a good/safe experience.

If I'm not mistaken, being just as new as you, you're going to have to boil the water to sanitize it. I don't think you can take it straight from the tap. As for temp, if you are topping up the wort which is already cooled to the right temperature, than the temperature of the water (pre boiled...

I once had a waitress pour my Dogfish Head 90min IPA bottle almost vertically into the glass to "increase the foam for aroma". At $8 a bottle, I was not impressed with half flat beer. Luckily I was in a good mood before and chalked it up to her being new.

me too!

That is awesome information. I knew I had to book by phone, which isn't an issue because I speak French as well as English, which should work in Belgium. I was wondering if you knew if public transport allows crates? I would hate to go all the way there and not be able to bring them back to...

Wouldn't using whole peels in the boil add off flavors with the pith? I'm new to brewing, but most people on the forums seem to recommend using just the zest in a secondary. I'm not sure, but maybe someone with experience using fruits could comment.

According to http://www.gourmetsleuth.com/cooking-conversions/gram-conversions.aspx there are 4.2 grams per teaspoon for granulated sugar, so therefore there are 12.6 grams in a tablespoon. That would be 50.2 grams in 4 TBS. 2 oz by weight is about 55-60 grams. So in short, if anything it might...

I too like most DFH brews, with a single notable exception: the "raison d'être" brew. I bought a 4 pack or a six pack, and tried twice to drink it. I made it to the bottom of the bottle each time, but vowed to never drink it again. It tasted way to strong of grapes and rasins, way too sweet, and...

however, I used the nifty search feature and found that about 1/8lb to maybe 1/4lb would work. https://www.homebrewtalk.com/f12/how-much-fresh-ginger-134007/

In cooking at least, they aren't interchangeable. Ground ginger has a different taste than fresh, and I think the ground will do a lot better in a recipe.

I've never brewed, but all I can say is make sure you have a wide blow off tube, and don't put hot wort into the fermenter and cool this way, It will break if it is glass. Other than that, I can't see why that wouldn't work...