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This is a good point. Ale yeast it is. I think I can lager without much trouble, but I'll try it on something else. The real reason I'm stuck with the 120L is that it's already mixed with the Vienna. It's leftovers from a killer IPA that I intended to use to make another killer IPA. Maybe...

I have two goals with this next brew 1) to make something like an Oktoberfest and 2) to use some ingredients I already have, which I recognize will take it somewhat away from true Oktoberfest style. I like it a bit hoppier than style too, so there's that. Here goes: 6.6lbs Munich LME 2.2lbs...

Obviously we do this for beer, but I read about a lot of folks that just cover their wine during primary and don't seal and airlock until secondary. Any opinions or real reasons to do it one way or another?

I've been making beer a while, and just bottled my first kit wine, a merlot. Four more (yes 4!) are fermenting or aging right now, and I'm thinking about trying my hand at something non-kit. There are tons of vineyards in Texas, but I'm not connected enough to that world to know if any of them...

Tonight was a good night. Between my wife and I: Bottled: 5 gal EdWort's Apfelwein 4 of 6 gal Merlot wine (2 gal more transferred to carboys to age on oak cubes) Started: 3 gal port wine 6 gal Red Mountain Cabernet Sauvignon 5 gal White House Honey Ale 1 gal semi-sweet mead...

I didn't measure. I let it sit in primary for a week and secondary for another 10 days or so, but had to bottle in time to take to the family over Thanksgiving. The flavor is not bad, but I can't say I really like it either.

I just did this one according to the directions. It sucked. I didn't mess it up, it's just too sweet. In hindsight, I'd add some biscuit malt for flavor and maybe some rice solids to thin it out a bit. I'd let it sit in primary or secondary (whatever) for 3 or 4 weeks to clean up some of the...

Pre-1982 and about half of 1983 pennies were all copper. That was the last year before zinc took over. I'm a nerd. I'm not afraid to admit it.

I've wondered the same thing. Anyone?

Going to try to convince SWMBO to try this soonest!

Nope it's #6. The 6.5 is too big. I just bought one last week.

I use Star San to sanitize everything, bottles included, when making beer. I read about wine folks using crushed Campden tabs/k-meta for the same purpose for wine. Is there a reason I should use one or the other for wine? Does it matter?

Where did you find it on sale?

I'm scheming my next batch, which will be my first mead. I was planning to do either 2 or 5 gallons. I've done a few batches of beer and one of Apfelwein, and the dramatic differences between US-05, EC-1118 and Red Star Montrachet krausen-wise have me wondering how much headspace I need. Can...

Got a Barolo Italian wine and EdWort's Apfelwien in primary, a pale ale of my own design and a merlot in secondary. It won't be long until I have to find a place to store 22 gallons of alcoholic beverages (in addition to the 10 or so already put up), but that's a different problem for a...

+5 24,828.5

If you're going to get a whole 'nuther kit when you go, you might as well try to get one that has hops as a separate addition (not already included in the extract) and steeping grains. Neither adds any significant complication to the process other than that you have to watch the clock and...

I'll answer for my own sake: I use mostly LME because it's cheaper, and steep like Mt. Everest. I'm very interested in an extract version!

What you did sounds like what I do. I think "extract twang" may be overrated; I'm sure it exists and can be a problem, but really, R,DW,HAHB. I'd likely just dump in all of the LME at the beginning (and have, several times, without negative effect) if I'm doing something darker than, say, an...

You have to tell us how to do that.