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well i had a few ask so i will make em happy.. beerluvngrl and sailman bit the bullet and tied the knot on April 14.. so heres a brew team made in heaven .. :drunk: now to get to brewing soon before i drink all my caramel cream up and im out!! so a toast with some mead to all those on...

we have several carboys of cider that we are about to bottle.. we were thinking about doing some still and some with priming sugar... now i have a question.. do i use the same amount of sugar that i would for beer? will the yeast stirring up any cause anymore fermentation that i should be...

OK here i go.. ready to post so that you can comment on my beers. I contributed to those that got some of my beer: CW (blue top) - cherry wheat CC (gold top with BB) - caramel cream ale HC (gold top) - holiday cheer (bavarian wheat) (but it needs about 2 more weeks to condition) ill...

ive kinda fallen in love with Pyramid Heff and would love to brew one.. anyone have a really good recipe out there?

Well i had been thinking about doing a holiday type beer.. and i do not like pumpkin spice beers at all.. been searching and tweaking and looking .. went out saturday and had a few beers and drank some Blue Moon Belgian White and fell in love with it...with that being said went back to...

i am going to do another cider and this time im using just regular juice.. a simple straight cider.. 5 gallons of apple juice 5 cans apple juice concentrate Distillers Active Dry Yeast for 5 gallons (the package is for 10 gallons, 20 grams..planning on cutting it in half and only pitching...

I brewed Cheesefood's Caramel Cream yesterday.. gosh the grains smelled SOO good.. and when racking to the carboy for fermentation it smelled awesome.. the vanilla sure added to it.. however last night i was happy to see a small bit of krausen building up.. gave me hope that it was working...

my cherry has been conditioning for about two weeks and well i got impatient and wanted to try it.. when bottling the last 2 bottles got a little more air in them so we marked them so we would know. .i put 2 in the fridge.. one with the extra air one without.. the one that got more oxygen...

well i bottled my raspberry today and it was purdy! :rockin: i was rather worried about it as it was in the secondary looking alot like sludge..but after some isinglass and some pectin enzyme it cleared right out..bottled it today... beautiful color and though it seems a bit on the...

well i racked my wheat today.. did 1/2 and 1/2 (which ended up a little more due to i fermented about 6 gallons i think) .. 1/2 i racked with 1 can Oregon Raspberry Puree and 1/2 i just racked as wheat.. im going to add cherry extract to that one about 3 days before bottling.. i gotta say...

well brewed my first wheat beer today.. i plan on adding raspberry in the second fermentor.. (btw.. im still trying to figure out how much to put in.. suggestions welcome!) 3.3 lbs light malt extract 4.95 lbs wheat malt extract 1 oz tettnanger hops (3.7% AA) (15 into the boil) pitched...

im doing a raspberry wheat now and from so many recipes ive read to add the fruit in the secondary.. my local brew store recommended that as well and stated i should have good success... my question is.. how many pounds of raspberry? any suggestions? the guy at the local brew store said 8...

thought id share with you i finally got to sample MY beer.. im pretty happy with it...tastes really good.. the carbonation was good.. definately still has an ale taste..but heck it is an ale. i love the sweetness that the grains put in.. very easy to drink and definately has a wonderful aroma...

pretty new to kegging and was about to keg up a batch tonight.. while sanitizing one of the kegs and running the sanitizer through..we found a leak in the pressure release valve... can this be fixed? or any quick fixes for it? would anywhere local have parts to fix it.. we have another keg...

well racked it today into the carboy and thought id share a few pics..

so i brewed last sunday my first partial grain brew.. today is friday little to no activity in the bucket... any suggestions on what i should do? i havent taken a specific gravity yet..but i plan on doing it later... the recipe i used stated to fermentor in the first fermentor 7 days then...

did our first partial grain brew on sunday and thought id share a pic of those beautiful grains ... its a sweet light beer.. mashed 1lb 2 row pale, 1/4 lb crystal malt and 1 lb corn maize... after that sparged and added to lt malt extract honey with saaz hops. i cant wait!!! so enjoy..

well i thought id share a pic or two of our first brew.. its in the 2nd fermentor now and needless to say i had to taste it before and it was soo good cant wait for it to be ready.. (btw.. this is more sailmans beer! mine is in the first fermentor now and ill post pics of my grains too!)...

well yesterday we racked our first brew into the 2nd fermentor.. and it looks so pretty! (just being a girl).. did some grain brewing yesterday .. made what was called a "lagernot" which was a sweet grain beer... mashed crystal malt, corn maize and two row pale..after sparging added lt...

well our beer has been in the first fermentor for about 7 days.. activity has really slowed down now.. when will i know when i should move it to the carboy? also any good advice for cleaning that carboy and gettin it sanitized? thanks!