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Hi all, I really like Grapefruit and have had a few great BC beers with them involved: In particular I like the Super Jupiter Grapefruit IPA and the Parallel 49 Grapefruit Radler. This is not a clone of either of them, but will hopefully be as good in its own right. I definitely...

Hi all, I've done about 7 partial-mashes and my effeciency has been, until last night, pretty decent. around 60-80%. Last night, as best I can figure, the effeciency was below 20%. Any suggestions or comments are most welcome. Here's what I did: Grain bill: 3.5 # 2 row. 5 oz crystal...

I'll start by saying I've never pressed apples for cider before. Only bought pre-pressed juice. I really like a tart flavor in my cider--hard to get from juice--and I was thinking about robbing a tree of some younger apples to add some pucker to my cider? I was thinking of mixing them with...

Hi, so I just brewed a beer and my OG is low. I brewed a partial mash and actually hit like 85% effeciency, I just miscalculated the amount of water to top up the wort with. You know, it was late, too many homebrews, looked at the wrong line, it happens. Yet, now, I have an IPA with an...

Hop oils bind to molecules in the water, right? Therefore, if I add extract after I do a mini mash (5lbs grain) there should be more particles for the oils to bind to and thus more hop bitterness and flavor, right? But, I have had much better success at adding extract late, like at...

I have a cherry port that is ready to be bottled; its been in the carboy for a year and is finally very clear. (note: cocau powder takes much time to clear) per style variation, I poured a couple pints of brandy when the wine got to a sweet level (1.020), along with a couple camden tablets...

I will soon have access to fresh hops in the varieties of Cascade, Mt. Hood, BC Golding, and Fuggles. I have never made a fresh hop beer before, and I am looking for a style/recipe that accentuates the fresh hops without requiring like 5 lbs of the things. no IIPAs I guess, :.( Should I...

I've found a few recipes that call for using fresh, undried hops straight from the vine and I like the idea. Fresh ingredients make better beer, right? Dehydrating something removes nutrients and some tastes, right? However, some recipes (homebrew gardener recipe, for one) calls for only...

I made a little too much rice wine (2 gallons in my fridge) so I'm trying something new to preserve it. Recipe: 3.5 cups rice wine 1/2 cup of lemon juice 6 tablespoons powdered Pectin 4.5 cups sugar Combine wine and all lemon juice, bring to boil. Add pectin and sugar, boil for 1...

I've done a couple of the kits from Northern Brewer, and by and by I've been mighty satisfied. However, I had never seen anything like this before: http://www.northernbrewer.com/shop/brewing/recipe-kits/extract-kits/moonshine-malt-liquor-extract-kit-w-specialty-grains.html Now, don't get...

I'm just looking for some feedback on this recipe, informed and off-the-cuff opinions are both welcome. I debated the nomenclature of this experiment to some degree, but the process I'm using seems closest to wine or cider, so I'm posting this here (since there are no apple or pears in it)...

Humans have been dis tilling plants for concentrated oils for literally millennia. I'm thinking of distilling some hops to make IIPAs easier to make. Because: A) Dry hopping tastes freaking awesome, losing beer to the hop mess sucks. B) I can keep oil much easier than lots of hops...

This was on sale for $2.50 a pop at Costco. I figured I'd give it a shot. Ill probably use Lalvin d47 and some golden raisins for nutrient. I'm hoping for a simple, dinner wine to serve with fish--that will not take up carboy space for a year. Anybody done anything similar? Suggestions...

I'm doing a partial mash recipe and want to start experimenting with adjuncts, but I'm not sure about the percentage of malted grains necessary to mash non-malted adjuncts (diastatic power?) Will this work: 2.5 # Pale Malt 1# Rye 1#Cornmeal 1#minute rice .5# oats 4 gallon single...

I've seen a couple recipes that advocate this as a historic style, and it makes sense: dandilions are bitter, and you'd be boiling off the taste and aroma just as with Hops. IM probably going to try it regardless, but has anyone else done such a thing? Might be able to save some money on hops...

I'm working on hammering out some deals for fresh pressed juice from local orchards for me and my buddies, but some of the advertised prices are exorbitant--or they seem so to me. I'm hoping I can get them down to a reasonable level by the time apple season rolls around. So, currently, a...

Unibroue famously uses traditional secondary fermentation in bottles and they leave the lees at the bottom of all the bottles. Do you think, in my thus far failed attempts to clone their Trois Pistoles, I could maybe borrow their yeast from the bottle, make a starter and pitch the exact...

I'm going to brew a lower ABV oatmeal stout-should end up around 5 %. And am planning on using Wyeast 1945 neobrittania. If I racked an otherwise traditional mead (18 lbs honey for 6 gallon batch) on top of this, do you all think it would ferment out? Cheers :mug:

I have had the fortune of making some really great cider from fresh pressed apples, and from expensive cider blends of juice that are well balanced and very fruit-forward. Honestly, store bought juice simply cannot compare with this. Do it if/when you can. However, more often than not, I...

This beer has been in secondary for over a month, if it were a wine I'd rack it off the lees for another month or 3. If it was a lower gravity beer, I'd bottle it by now. It's at 9 %. Any suggestions?