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Do you guys have any idea how much residual sugar might be in coffee beans? I transferred the beer to the secondary (once bubbles were between 90-120 seconds apart) and added a half pound of coffee beans. It looks like there is another small krausen forming in between the beans. Anyone had...

I'm a big fan of Sake, I live about 5 miles from the only Sake brewery in America. I love the smooth/creamy texture and started to wonder if you could apply the same techniques with grains. Obviously it wouldn't be "beer" in the traditional sense. I've also thought about substituting alpha...

So everything was going well with the first batch of beer I have made in 2 years...or so I thought. I pitched some San Francisco Lager Yeast and I noticed some respiration but it was pretty uneventful and when I put my airlock on it all bubbling ceased pretty quickly. I've never lagered...

Sorry I don't have an account to post my pics so you will have to click the links. The first is for my new Whiskey Stout that I actually just bottled the second is for a Peach Mead that has been racked once and fingers crossed will be ready for Christmas gifts...

So I was thinking about how I love Johnny Walker and it's smokiness and I really want to impart that in a mead. My first thought was to use some type of fruit and smoke it, but smokers get pretty hot and I imagine the fruit would fall apart, not to mention I'm not sure I really want a...

I got felt like brewing something other than beer....well along with my beer, I have felt the itch and adventurous lately and after starting a mead I felt like doing a wine. I have picked about 16 lbs of wild blackberries from my house and needless to say I think a blackberry wine could be...

Does anyone else do this? Cause it seems to me those things get so damn hot in there that they are completely and utterly clean. Just curious

My initial thought is that it should be darker overall, but then the detail might not be there in it, either way, I'm pretty proud of how it looks. Sorry I don't have image space here and you have to click a link: http://img81.imageshack.us/img81/109/ogbeerlabelmt9.gif

My first is a chocalatey wheat, and it took off in a matter of hours last night which was fantastic cause it's going strong, the second is a citrusy wheat and that's where my problem is...there is absolutely nothing going on, this hasn't ever happened to me before so I don't know if I should...

Has anyone ever used it for making beer? Isn't that the plant they make tequila out of? I saw it at the store today and it had me intrigued as a substitute for honey.

What yeasts have high resistance to alcohol, I feel like making something with a lot of kick to it.

Hi there, it's always odd posting on a new forum, but I'm very excited as I have a lot of questions because I'm such a novice at brewing and there is a wealth of information available from people who have first hand experience with many of the things I surely want to know. Cheers to the good...