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I'm doing a mini mash kit that uses the below ingredients. Also included in the list is PPPG of each item as I found them listed on a couple sites, and my estimated SG for each addition in a 5 gal. batch... Specialty Grains: 1 lb. Special B Malt (27 PPPG) = 5.4 4 oz. Debittere Black Malt...

I'm getting ready to go all grain and this is very tempting. My only worry is it seems under powered for winter brewing in Montana. Even if I brew in my shop instead of in front of it, it's usually 20-50° F. in my shop in the winter and it looked like scottibones was having enough issues with...

I'm going to install a heavy duty shelf in my mud room to store my primary ale pail, as well as several secondary carboys. It's temp controlled year around and only a few feet from my kitchen counter so it's the ideal spot for me. Of course, in my ever snowballing ideas, I figured if the carboys...

Sorry, just getting back into brewing and totally new to meads, but planning on starting one in the next couple weeks... Why so long in the primary? If it's below 1.000 already, what does keeping it on the primary yeast cake do for conditioning? I'm only asking because I don't want to tie...

So, has the Big-O given you any freedoms lately? Seems to me he's hell bent on taking away every freedom we have? All I can say is "I told you so." and "I'm sorry we have to endure this over-regulation and over-taxation that this administration is pushing on us."

It's been a long time since I've posted much on this site, but I'll tell you my personal experiance... I made a sugar wine about last March or April. It was just boiled water with enough plain old table sugar to make the hydrometer read about 12% ABV potential, and a teaspoon or so of...

OP: I'm with you. If it's alcoholic, it's cider. If not, it's juice! Maybe they should call the cloudy stuff 'Apple Juice, extra pulp' Like they do with OJ. Either way, if I call it cider, I mean it's been fermented!

I don't believe in defacing my vehicles with bumper stickers, but if I did these would be my first choices: -My gun has killed less people than Ted Kennedy's Car. -Vote Freedom First -Keep Honking, I'm reloading. -McCain 2008 What's your favorite?

I'm not an expert by any means, but I understood it that when the Brits started sending beer to the Indian stationed troops, they used extra hops as a preservative (because it would 'sour' before it got there otherwise) and the flavor actually caught on. Hence, it became it's own style. Just...

Is this thread still going? Ok, this is my thought...I don't consider myself a thread whore regardless of the number of threads I start, because I only start one if I have a question. But, I justs can't resist to throw my opinion in once I've read someone Else question, and the resulting...

The last couple months or so, I usually find myself searching for political analysis, and the like. I also spend MANY hours on Ebay.

I started with Coors because that's what my dad drank, then moved to Coors light because that's what my roommate drank. Then when I started traveling for a living, I switched to Budweiser, because that's what you can get on tap ANYWHERE! Since then, I've learned to drink 'darker' beers like...

Extract: 7 lbs. Extra Pale LME (60 Min.) Grains: 3 oz. Biscuit Malt 1/2 lb. Crystal 90L 1/3 lb. Victory Malt 6 oz. Munich Malt Hops: 60 Min. - 3/4 oz. Northern Brewer (4.95 AAU, 9.88 IBU) 15 Min. - 1/2 oz. Hersbrucker (1.65 AAU...

Thanks Ryan, I was waiting for someone to be higher than me before I admitted this. 42 / 544 = 0.077 = 7.7%

This one's taken now.

I've been curious about this type of thing too. I've always thought, "For cryin' out loud, people have made beer for 2000 years. They didn't have specialized yeast. Heck, some of them just used wild yeast in the air, and hoped it made beer instead of vinegar. Yet, they've made BEER." So, I...

I got it! He was saying that in the rest of the world (other than the US) cider is what you call fermented apple juice. In the us, cider is what they call non-alcoholic apple juice that hasn't been filtered, and is therfore cloudy.

Here's the deal. You don't have to use a secondary with cider. The big advantage of using a secondary is when you're brewing beer, and there is hops and hot/cold break material in your trub (the sediment on the bottom of your fermenter). With cider, the only thing in that trub/settlement is...

I've got one to split too, any takers?