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Thanks alot! I think I'll have to toss a little extra water in when I top up, so that should help the Alcohol % be in the "reasonable" range. Go Wings! Khabibulin is gonna have to use his AARP card to block shots if Hossa/Datsyuk come alive this series.

For all those who've made this wine, what kind of OG/FG did you come out with? I have followed the recipe dead nuts so far and somehow I got an OG around 1.130...seems quite high, unless this is supposed to be a much sweeter wine than I had expected.

I just finished the hour long boiling stage and I have to say that the orange and lemon peel along with the dandelion petals gave this a very "Frooty Pebbles" vibe in a good way...Kind of like what the people at Frooty Pebbles imagine Frooty Pebbles smells like so they can sleep at night. I can...

Hahahahahaha, I should have mentioned that I picked the dandelions this past weekend while visiting folks down in Lansing...It was full on damn near summer down there. Crazy. I wanted to get a jump on the summer wine season and I was really itching to try dandelion this year so I ended up...

I just finished picking and now I'm ready to roll with the first steps but I have a few questions... Do I need to chop up the golden raisins when I toss 'em in? I've made a couple different batches of country wine but I've never given them body with raisins before so I'm a little unclear...

Hey folks, I am about to make my first country wine, a strawberry wine (the first strawberry recipe from Jack Keller's website). I have campden tablets and so it doesn't seem like a bad idea to use them on the must to make sure there's no wild yeast problem. How do I do this? Is it...

Anybody know if Beer Calculus is any good for this calculation? It takes into account the boil size, and when I just dropped a recipe from 3g boil to 2.5g boil it dropped the IBU a few points. I also entered the hops first, then the malt. It showed the IBU dropping as I added malt. All of...

TexLaw, which recipe are you referring to as making a nice beer? The IPA that was posted I presume? Also to everyone else, I know I can sit on some of these hops and maybe throw together a Centennial Blonde later. But what on God's green earth do you folks do with Belgian Aromatic? I...

Hey folks, It's time to use up some ingredients. Here goes: 6lbs Light DME 1lb Amber DME .5lb Crystal 40L .5lb Belgian Aromatic .5lb Carapils 2oz Perle (60 min) 1oz Cascade (15 min) 1oz Cascade (5 min) 2oz Centennial (Dry hop) I have not put together too many recipes...

Hello, I have an ounce of cascade pellets and an ounce of perle pellets. Each is in an unmarked vacuum-sealed plastic and I can't tell which is which...can I tell them apart based on smell when I cut them open, or is that an impossible task at such a concentration? And if so, any keywords I...

Oh man was I hoping to hear something along those lines, especially since i'm heading to the lhbs tomorrow. Just out of curiousity, a few weeks ago I had a belgian dubbel that kicked out at about 1.022. I pitched a pack of munton's ale and it finished right up at 1.014 in about 3 days. Any...

Hello, I've got really slow fermentation and I'm afraid I may have used cider with preservatives in it or something. Here's the story: I made a batch of Edwort's Apfelwein on September 17th, but I used Munton's Ale Yeast. After 3 weeks the gravity had dropped from about 1.056 to 1.044...

The original gravity was around 1.06, so it's fermented out some but not a TON. It is in the closet currently at about 72 degrees. There was definitely active fermentation for about two weeks, but it made a very scant krausen during that time.

I should also mention that it hasn't started clearing yet, it's still fully cloudy. There are a few large bubbles on the top but nothing you would call a krausen. I'm just concerned that it is stuck, and I have other brewed treats that need to eventually use the carboy so I don't want to wait...

I have a batch of Edwort's Apfelwein in the carboy and it is at 1.040 after 4 weeks. It was at 1.044 after 2 weeks. I cheated in that I pitched Munton's Dry Ale Yeast instead of Montrachet. Anyone have any suggestions at this point? Do I repitch? Or do I slog it out and see where it's at...

hey there, I picked up a kit from my LHBS for a fairly straightforward porter: 8lb amber dme 1lb black patent malt 1.5oz Northern Brewer (60min) 1oz Tettnanger (2min) White Labs Euro. Ale Yeast I'm considering replacing a pound of the amber dme with a pound of honey and adding the...

Hahaha, alright...that's what I needed to hear. I'll shut the closet door and forget about it.

Hey folks, I made Edwort's Apfelwein but found out I could only get ahold of Munton's Dry Ale Yeast once I had bought all the goods, so I pitched it figuring what the heck. At two weeks my carboy is fully cloudy but the krausen, which never got thicker than 3/4 inch, is relegated to a...

THanks folks...I ended up just running out to Things Beer. Now to the brewing!

Is there anything at all in Lansing proper, though? I just need some wine yeast and dextrose!