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Thanks all, gave it a few more days and the hops are back, the fruit from the yeast has subsided. It still is very present in the nose, but works well given the style. Must have either gotten a funny pull or things have mellowed.

It's been said before, but in order for the market to continue to grow new breweries will need to be satisfied with local distribution (1-3 communities) and potentially restaurant or bar. This is how Europe manages to support so many more breweries per capita than the US. Additionally I...

Temps were never over 60 outside the bucket. Surprised because temps were low and it was just three days between samples and they were so dramatically different. Could be that it is still young and evolving, or that the yeast flavor is here to stay. I think I'll wait a week before dry hopping...

Brewed an Orange/Cascade Pale Ale with S-04. It had an OG of 1.06, after 7 days of fermenting at a consistent 59-60 degrees (air temp not fermentation), I took a gravity reading and it tasted amazing. 3 days later I took another to see if fermentation had stopped and the taste was remarkably...

Flavor wise no, but I imagine that is a lot of extra sugars to throw in. Can you find frozen apricots that aren't sitting in corn syrup?

Found Amarillo at http://www.beer-wine.com and Simcoe at http://www.midwestsupplies.com/, neither had the volume you were looking for though.

Growing up in Ober Franken Germany (more breweries per capita than anyplace in the world) I drank many great beers as a youngin'. It wasn't till my first rauchbier that I realized how creative this whole thing could get

Code me!

And those interested OG was 1.048 FG was 1.012

Mine went just went to bottles last week. The last sample to check gravity had a ton of clove and then hops on the back end. I didn't really have any banana or sweetness, it was super dry. While fermenting I kept it under 60 degrees for two weeks. I used 5 oz of priming sugar for 4.75...

I'm pretty sure my wide won't bring home a corked bottle expecting it to be a capped bottle. ;)

What no Schlappenbier category?

Topher - certainly know Oscar Blues well and have spent many a night at the pub. That said I probably won't have a Dale's (outside of a bar/restaurant) the net few weeks.

I tried, she said I need to make better beer first.

Not to good for twist offs buys as someone new to brewing I have been looking to build up my empty bottles. I was upset that they weren't labeled as twist offs. Those that were thrown by "you're dead to me", sorry if it seemed too extreme. I was asking about bottles, I figured readers would...

it's minor, wife stopped for beer on her way home from work. Picked up a sixer of Shipyard Pumpkin (I know it's still too early in the season). She was careful to check if it was a twist off. Nothing on the cap signaled it was a twist off. Popped one open and the first thing I see is that it...

Since I have recently started brewing my wife knows there are only two rules when picking up beer; 1. bottles 2. no twist offs Shipyard had to go and bottle twist offs, with no indicator of being a twist off.

Kingfish and others, every calculator and book I have found listed the style calling for 3.6-4.5. I would also note that my batch is right at 5 gallons, but that includes some trub and at least one more gravity reading I'll need to take so I don't want to say it will be a full 5. Those of...

So I am brewing an extract hefeweisen, and am about 4 days from bottling. Using several online brewing calculators I am sing told to use between 7.5 and 8 oz of priming sugar. My kit only came with 5. Additionally most threads and opinion in these board says between 2/3-3/4 of a cup. Any...

Poison control was definitely not concerned about it. I read the ingredients and the warning three times. So long as the baby was cleaned, happy, and rash free they felt good. Additionally I would note it was not that I came here asking for advice for how to address the situation. It was...