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I have brewed Eschatz's Requiem Raspberry (second one on Double_D's list). It is excellent if you are looking for a very very fruit forward beer. I have not had New Belgium' Frambozen so I can't compare. It remind me of Founder's Rubaeus if you have had that.

I do this all the time when the keezer is full, but there is beer ready to package. Works well. I think the beers I do this to taste a little better, but I believe that this is due to the little bit of extra maturation time.

Light bodied, carbed well, little acidic, lot of retronazzle (sic), and I am salivating for more. Assuming "retronazzle" meant retro-nasal as above. Wine people drone on and on about the retro nasal taste/aroma. Source: used to live with a sommelier.

Great sale and giveaway. Count me in.

Most important thing that didn't come with my initial kit was an auto-siphon (http://www.homebrewing.org/38-Auto-Siphon-_p_825.html). Many kits come with this, but mine did not. Takes away a lot of headaches in getting a siphon started. Also, using one it is easier to transfer in a much more...

I was curious about this. According to "The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers" By Claude Jolicoeur, the sparking level of carbonation should be between 3.5 and 5.5 atm...

My SO has also fallen in love with these. She likes the lemon lime flavored ones. I was planning on trying a half gallon of vodka in a keg with about 4 gallons of water, the combined zest of a couple lemons and few limes. Force carb and serve. If anyone has tried this, I would be interested in...

"We will send the private massages to the 1th to 30th winners on Aug,30th." I would enjoy a private massage. I could use another temp controller.

LOL, yeah mine is old and was undersized when put in. New AC is damn expensive, and I live in Michigan so I don't need it often. It is on the list of improvements, but it is an easy one to put off until later.

LOL - yeah it is hot. AC is expensive here, and not really needed most of the time. The AC issue is that I live in a 4 story condo with an undersized AC unit and it is ridiculously expensive to run (~$300/mo increase in electricity bill). Thank you for your input. That's what I was...

I currently run a keezer for temp control. It has been a hot summer and I have been hesitant to move my fermenters out of the keezer for fear of off flavors until I am ready to bottle. This has put a bit of a crimp in my brew schedule. When can I move fermenters out of the fermentation...

Jolly Pumpkin Bam Biere. Easy drinking sour that is just at home with dinner as it is quenching your thirst after mowing the lawn.

+ 25 28,287

I have sweetened with Splenda and have been pleased with the results. I would hesitate to sweeten to the point of a sweet cider, but to add a hint f sweetness that I like it seems to work fine. I typically add 1 cup of splenda to 6 gallons of cider that has been fermented completely dry...

Update: Pitched about three weeks ago OG 1.062. FG 1.001. Fermenting temp was 60-66 degrees Fahrenheit. Juice was Mott's and despite that had a fair amount of apple flavor left. I am thus far pleased. Lady friend wanted something different so I racked to a secondary on top of 3 lbs of...

I have two batches of this rolling. One in primary and one two weeks into secondary. I was curious, picked it up for 3 bucks a packet.