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Hello there, I live in South Korea and I was wondering where I could get a list of brewers who can sell straight from their brewery. I'm looking to import some beers into this gosh-darned wasteland.

Hey guys, Is it possible to bitter a beer after primary fermentation? I was thinking of boiling some more hops in a few cups of water, filtering the hops, and pouring in that infused water.

Hey there, I've got a soon to be chocolate stout that's wrapping up fermentation. I've read a few threads where people talk about basically making "hot cocoa" and adding it to your secondary. My thing is that I'm thinking about skipping secondary all-together and just adding a...

Thanks a ton for all the advice guys. I'm still thinking about it; nice to know that people have gone and it's legit.

Opinions? I'm interested.

Overall, thanks for all the help guys. I didn't use any bleach, just an iodine solution. Really, my method was pretty standard other than not sanitizing the strawberries better (if I ever do fresh fruit again, I will be picking up some campden tablets). If the bandaid taste will always...

I added the strawberries in at secondary. It's been almost exactly three weeks now since brewing (2 weeks of primary and 1 of secondary at this point). I will be bottling. I would actually be bottling tonight--do you think I should give it one more week in secondary?

That's what I'm wondering about. It definitely has that bandaid taste, and at the moment it doesn't seem like something that will age out. It's way too strong. Never the less, I put way too much work into it not to bottle it. This is a sad day.

blargh! The band-aid taste is EXACTLY it. I got so much advice on freezing it. Guess I gotta start over.

Hey all; I'm doing a strawberry wheat. It was tasting great for a while, then 4 days after adding the strawberries...BAM...plastic taste. I washed the strawberries fairly well I think, then I froze them for two days. I also used reconstituted yeast from a bottle of Erdinger. I double...

Hey guys, It's out of secondary and it tastes quite good. The dandelion is indeed overpowering, but nothing that's off-putting. I can taste the yeongji mushroom in the back of my mouth--bitter and woody--it's quite nice. However, blargh, I bottled with corn *syrup*, and that's introduced a...

Hey guys, I'm looking into making a cherry/chocolate or cranberry/chocolate stout. I'm in South Korea so those two fruits are quite hard to get fresh. I've managed to find some organic jams where the only preservative is citric acid. Has anyone ever used organic jam to brew? How did it...

I'd like that in a pale ale actually. My concern would be the dye. I.e., is the *flavor* of the skittle in the skittle itself or on the surface? I'd really like to wash the dye off.

Anyone ever try to do skittlebrau as more than just a joke?

So this was in primary for a week, and I got a taste of it after putting it into secondary...it's not bad, not bad at all. I'm shocked and frightened by how balanced it is honestly. Right now the dandelions are a tad overpowered, but hopefully secondary will sort that out. Overall it's...

So here's my experiment with Yeongji mushroom. Some background--I live in South Korea, and Yeongji mushrooms(reishi in japanese) are popular for tea. It's refreshingly bitter and earthy. Recently we've run out of nugget hops over here, so I decided to give this a try. Dandelions and...

the wort is very...meaty, I'd say. but the beer will be very coffee flavored.

Wow, thanks for all the info man. Jeez, there's already a Linghzi beer, and I thought I was being so original. Oh well. I'm gonna get some Lingzhi and see exactly *how* it bitters per ounce to the gallon.

Hey all, first post. I live in South Korea, and after getting the hang of brewing, I'm starting to plan more brews using native ingredients. One of which is a medicinal mushroom called "Yeongji" in Korean or "Reishi" in Japanese. It makes a very bitter tea and has no side effects. Has...