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I'm assuming by the label that there will be much ska listened to while drinking them. :rockin: I like it. Nice work.

For the most part you don't have to worry about aeration when you're doing partial boils of 4% - 7% ABV beers and splashing the top-off water. The aeration from adding the top-off water will be plenty for a "normal" beer". High gravity beers like a Russian Imperial, or Barleywine, or an...

Since carbonation is based on the amount of sugar you add to the bottle not the style of beer you made (assuming you wait for fermentation to completely finish before bottling), this is assuming that you actually add more priming sugar to the batch than you would any other batch. I made a hefe...

When I was doing partial boil extracts on the kitchen stove (electric since I have no gas hookup), I would allow the wort to rise until it was one inch from the top of the pot then lift the pot from the burner (with silicone mitts on in case of boil over) and hold it until the level subsided...

I have just one comment... Please quit calling this Coca-Cola beer. It is hooch. 100% hooch. Of course it tastes bad. OK, I have one more comment... Great experiment, just not beer. Anyway, I've been thinking about making a Redbull beer... :D

I vote for the American Barleywine. It'll take 6 months or more to condition, but DAMN. If you want to mess with your buddies, brew nothing but 5% beer until this is ready, then... UNLEASH THE MADNESS! :drunk: Jamil Zainasheff's All-Grain Barleywine Recipe Jamil's Extract Barleywine...

As my American History professor said, "there are indeed stupid questions. Let me give you some examples of questions which I will mock fully..." 1. One minute after I state, "make sure you take good notes today since most of this material will appear on your mid-term exam," you ask, "will...

Nobody has asked the most significant question. What temperature is the beer? Most hydrometers are calibrated to 15c (55 degrees F). You have to adjust the reading if the temperature is higher or lower than that. Here's the hydrometer correction information from John Palmer's website (By the...

OK. I take that back. I'll be entering an American Pale Ale and an American Brown Ale for sure. I may be entering a rye beer as well. The two fruit variations are questionable. The orange pale ale currently smells like Mr. Clean Orange All Purpose Cleaner and tastes not far from it. It may...

First off, when was the last time the Homebrew Police showed up to check your annual production? :D Second, use Jamil Zaineshef's yeast pitching calculator to determine the size of starter that you need. http://www.mrmalty.com/calc/calc.html

I also agree it's all about personal preference which is the nature of my analogy. By starting from scratch, you are taking a risk with each batch. That can either pay off by being exactly what you wanted to create, or it may turn out less than stellar. The extract with steeped grain method...

That pungent acidic aroma you have is 99.99999% chance a bacterial infection. I don't think it will get any better. Since you already have it in the bottles it doesn't hurt to leave it for a few weeks then check it out, but I think it's screwed.

Hopefully you cook, because I'm going to use my spaghetti sauce analogy again. You can make really good spaghetti sauce by buying a jar of Ragu and throwing in a couple of fresh ingredients like basil, mushrooms, and garlic. It'll be tasty and reliably reproduced. However, you can't closely...

:ban: The Llama Formerly Known As Bob and Doug McKenzie's Retarded Russian Imperial Stout :ban:

NEVER LEAVE A MAN BEHIND!!!! Oops. Sorry. Wrong forum. I'm sorry to hear you dumped it. I would have let it go. The clumps of DME wouldn't have made it through your racking cane when going to secondary, and I've dropped far worse than DME in a batch (no comment) and had it come out...

Maltodextrine is simply unfermentable, long-chain sugar molecules. Since the yeast can't eat them, they leave a residual sweetness and body to the beer.

What type of cherries were they? Some varieties of cherry are sour. Then again, it could just be a conditioning issue. Give it a couple of weeks and check it again.

Steeping grains or a mini-mash will improve the overall flavor, complexity, and mouthfeel of your beer , but the simplest thing to fix "watery" beer is just to add a quarter cup of maltodextrine during the boil. When I was doing extracts, I would steep some specialty grains AND add a...

I've done 13 lbs in my 5 gallon cooler. It is about as much as I would do in the 5 gallon. It only took 2 batch sparges to get 6.5 gallons out, but the mash and both sparges totally filled the cooler. The beer turned out great, btw. I'll be getting a 10 gallon the moment Home Depot has any...

Flyguy posted this link in a different post about partial mashing. Check it out. http://byo.com/feature/1536.html