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I feel like I've been here before but I now have kopi luwak. The most expensive coffee on the planet. My friends and I call it civet shat. Going to brew some expensive beer. :D :mug:

23: I'm sorry I threw up in the floorboard of your car. It must have been those peanuts I ate. Designated Driver: Yes, I'm sure it had nothing to do with the 23 beers you drank before you ate the peanuts. :off:

Question: Will rice syrup solids convert its starches into fermentable sugars when brewed with sorghum syrup (malt extract)? I ask because I experimented with sorghum syrup as my base adding flaked corn (maize), instant rice and simply could not get the corn nor rice to convert. The second I...

Gluten Free Pumpkin Spice Ale Recipe Type: Extract Yeast: Nottingham Yeast Starter: N/A Additional Yeast or Yeast Starter: N/A Batch Size (Gallons): 2.5 Original Gravity: 1.050 Final Gravity: 1.010 IBU: 35.1 Boiling Time (Minutes): 60 Color: 8.1 SRM...

Gluten Free American Brown Ale Recipe Type: Extract Yeast: S-04 Yeast Starter: N/A Additional Yeast or Yeast Starter: N/A Batch Size (Gallons): 5 Original Gravity: 1.054 Final Gravity: 1.010 IBU: 24.5 Boiling Time (Minutes): 60 Color: 20.3 SRM Primary...

I'm not new to homebrewtalk but I haven't updated my profile yet. I joined the forum from Winston Salem, NC but now I'm in Honolulu, HI on the island of Oahu. The beer here needs me. Unfortunately I have to start over. I gave all my brewing equipment to my friends in Winston because I...

What makes a stout a stout? What makes it Imperial? The recipes are all over the place. If this question has been answered before please direct me to the links. I stink at searching but I do make an attempt. Really, what's the difference? :mug:

Skunk, nasty, rotten, whatever name you give it, nasty SUN rotten wort is still ROTTEN by any other name. I've heard and seen all the arguments about hops and sunlight, temperature, etc. etc., etc. but I'm here to tell you that rotten beer ruined by sunlight is ruined beer. So what is the...

I am elated. She graduated High School. It is time to celebrate!!!!

Is it normal for an American Lager Wyeast that is over 1 year old to have a mostly yellow color with a brown streak thru it and what looks like a green stop. This is what I see on top of the lager. It was about 52 degrees now it has settled around 48 degrees. I hope I'm no f'ing it up by...

Anyone explain the alpha values in simple english? For example recipe X calls for 1 oz. Gallena hops (5.5 alpha) but I use 1 oz. Gallena (10.8 alpha). What is that going to do to my beer? I don't really understand the whole alpha thing. :rockin:

I'm totally manually so I just siphon but I really need to filter out more trub before going into the primary. I don't want a filter that will filter out all my taste, I'm not looking to filter gamma rays. Just looking for ideas as to how I can reduce the amount of trub that gets into my...

I admit I haven't looked over the entire site for past references but hope to if I get time. I want to do some small scale kegging and force carbonate w/ CO2 rather than bottling. I'm talking a range of 1 to 5 gallon kegging operation for some experimentation I'm doing with some brews so I...

I'm thinking 'time 4 a brew' so I might just have to to and rack one of my secondarys into a keg and have at it.

How do you deal with excessive trub in your GF's (or am I the only one who ends up with so much?) I brewed two one gallon batches and one of them is half full of trub, the other about a quarter full. I will definitely have to re-rack and clear in an attempt to save as much of the beer as...

Just drinking a few of my remaining Monkey on the Mainline Porter (Robust Porter) bottles (bottled from the keg). What a fabulous beer. I highly recommend this recipe. A 60 minute boil is just right for the taste and mouth feel. One of my better (non GF) brews. I got this from Alternative...

Are you celiac? I am not but my x-wife, my girlfriend and her son are. I've been cooking GF for years and my very first homebrew was GF. Yes there are lots of sugars in most GF recipes because the goal is to convert starches into fermentable sugars in regular brewing and there isn't a...

I've got three 5 gal. batches that will be in the keg by Christmas. This may stack up to be a great holiday season. In the stocking: Bourbon Barrel Porter St. Nicks Holiday Ale Cream Of Three Crops

I used Five Star- Star San no rinse sanitizer and when I dumped my carboy there was a really huge foam left inside the carboy (almost the whole carboy) but no liquid. I let it drain for a short while. But I was too impatient to wait on it to clear so I used it as a secondary clearing vessel...

Is there a temperature at which amylase enzyme should be (or should not) be added to a mash? It seems logical that the best way to introduce the enzyme would be to have it dissolved in the strike water when it is added to the mash tun. But is this water too hot? Is there a good link to easy...