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So I finished several Brew Demon kits in my LBK. Some notes: I did a Dante's Delight Wisenbier with the Pale unhopped can (instead of the Golden they recommend). I REALLY like it. Good balance and flavor profile for my taste. I also made a single gallon of the Wild Spirit IPA. People who are...

I have done a cyser with Montrachet before with good results. I like Montrachet because it compacts well and the flavors work well for cyser (though I find them incredibly mild). Premier Cuvee is more neutral - If you don't want added complexity it's a good choice. However, the Premier Cuvee has...

I got my seasonal refill in the mail today, the Summer 2013 White IPA. It's HUGE! 3.75 pounds of HME. Very excited to brew this up once my 3 LBKs are empty again. Currently they're all fermenting. I also got some of the new Brew Demon stuff recently. I have their Weizenbier brewing right now in...

Wow. Okay, my goal is to do this sometime this summer. Sounds and looks amazing!

Okay, this one got me laughing for quite awhile! I've had some strong smelling brews before. I keep my brewing in the spare bathroom, all in the cabinet under the sink. 1 gallon batches and my Mr Beer kegs fit perfectly (2 LBKs, 6 1 gallon jugs). This has several advantages, but the biggest...

I have racked JAOM before. I know the original instructions say not to - but that seems to be the only way I can get it to clear.

I have a decent number (not tons and tons) of facebook friends, so I just got on facebook and said that I needed bottles. I said I'd pick up cork (not screw off) wine bottles and pry-off (not twist off) beer bottles free, but I'd pay cash for flip-tops. Within 3 days I had 40 wine bottles, 24...

Yep, Rossi jugs work well. I have 5 of them, use them all the time! I didn't like the cider I made with the 365 brand juice (too bitter for me), but I've used the jug many times since then, so it worked out for me.

Nothing wrong with doing 1 gallon batches - I do, and I don't regret it one bit. People will sometimes be dismissive of you about it, but don't worry about it. There ARE advantages to small batches especially when you're learning. If you decide to go up to 5 gallons that's fine too.

Yes, that makes perfect sense - one hop variety at a time. I guess the question is mostly in deciding which varieties to choose to experiment with. I have Palmer's "How To Brew" so maybe I'll look through his hops list again, and choose maybe 3 to start with and do 3 test batches soon.

I. Read. The. Whole. Thing. It took several weeks, but I did it! 485 pages! Worth it - I learned a ton of information about brewing in general, getting the most out of my Mr. Beer kits, using both the Mr. Beer refills and other ingredients, etc. I have 3 LBKs and I bought a ton of other Mr...

Pitching the whole packet works great for me. The higher cell count numbers seem to get things going pretty quick and easy.

I prefer to sweeten with apple juice concentrate, but it's really up to you. Dextrose will work fine. It's a personal taste issue I think. If you want sweet and carbonated you will need to either use an unfermentable sweetener (Splenda works), stovetop pasturize, keg, or refrigerate and drink...

Slow fermentation is common with meads, but there is one thing that stands out for me here. Neither honey nor lemonade have many nutrients in them, so it may be that lack of nutrients is the problem here. Since you are getting some fermentation, it may just take a long time to finish, but it's...

Learn something new every day - Thanks guys!

My first batch of Apfelwien had TERRIBLE rhino farts, but I like the taste a lot so on my second round I used a bit of Fermax (1 tsp to 2.5 gallons) and a cooler temperature (first batch was at 70, switched to my basement which is 58-60 degrees). Still using Montrachet yeast. It's been in...

I've done JAOM at 70 degrees before and it was great. I've got one brewing now (2.5 gallon batch) at 58-60 in my basement and it's definitely fermenting just fine. It might take a little longer but I'm okay with that. One really helpful thing is that CO2 leaves solution a little easier at lower...

YIKES! Okay folks, I have enough now. Thank you so much! I really appreciate all of the help. I will be sending out interview questions in the next day or two.

Hi! I'm a college student doing a paper for a class about the community of Homebrew Talk. Don't worry, I'm well over 21. I need to interview a few members of this community for the paper. The interview can be done via email, Skype, phone, private messages on here, really any form you prefer. The...

One thing to be aware of about this: since what you have just made is more like a cyser (apple mead) than an apfelwein (apple mead) it may take longer to ferment and it WILL require more ageing. Patience will pay off though!