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Hmmmmmm, that's strange you got little to no cherry flavor. I know they're highly fermentable, but it still seems like you should've gotten something. Maybe the next time I brew this, I'll do something with real almonds.

Brad, I actually began my homebrewing with Mr. Beer. I know all about it. But I also know that formulating your own recipe based on guidance from these forums is NOT hard and will produce better beer than Mr. Beer ever has. I wasn't trying to put you down, but be creative, think outside of...

You want recipes for extracts? lol. Dude, just figure out what kind of beer you want to brew and do a little research. The recipes on here will tell you what hops, extracts, grains, adjuncts, etc.. to use...

Just FYI to all those interested, I am brewing up another batch of this stuff. The last one was good, but a little sweeter than I would have liked. I'm not going for the 100% dessert beer most of you did. I'd like a nice, roasty, but nutty Peanut Butter stout. So here's what I'm doing...

Thanks for trying it out! This is what brewing is all about!

Do it. :)

Hell yeah. 3.5 lbs will be an upfront flavor for sure. It won't be overpowering though. Fresh, clean, delicious! Let me know how it turns out!

Awesome Thomas! I'm so glad it turned out good for you! I only used like 1/2 the recommended coriander amount for a witbier. So the coriander is a fantastic supporting flavor, and actually has no real discernability (I just invented that word) at all. :)

Hmmmmmm... I think I'm going to pick up kegging stuff this week. You guys have pushed me over the line... :ban: And yes... 20oz in 5 ga is LUDA. But this beer is going to be HUGE. Beersmith said something like 168 IBU and it smells amazing!

Update: People LOOOOOOVE this beer. It's by far the crowd favorite thus far. I'll take a pic later this week.

Damn. I may have to squeeze this project in soon... I've got a baby on the way and in a month or two, I'm sure it will be "money saving time".

Bah.. I would love to start kegging.. I can definitely afford the system itself... But getting the kegerator is the problem... I know a lot of people retrofit normal fridges for this, but I don't have the time. And $600 for a commercial one is just too much. I guess I'll just referment for a...

Ugh. Here's the scoop. In the beginning of May I brewed up an IIPA. I used ~20oz of hops between the kettle and the fermenter for a 5ga batch. Seeing as how my only secondary was tied up with another beer, I just decided to dry-hop in the primary post-fermentation. In retrospect, this was a...

Brewing software like Beer Smith of ProMash will help with expected gravities... Original samples should be taken from WELL mixed (if not doing a full boil) full volume brews and taken PRE-PITCH. Once fermentation begins, samples can be taken from anywhere in the bucket and you'll get a fairly...

sanitize everything and pour the beer back into the fermenter. be careful not to oxidate the brew tho.

Just some HELLA carbonated wheat beer. Haha.

Well, my calculations we're accurate the second time around. lol. And, I was using a bottling bucket, however, I have yet to correct the graduations... I suspect, therein, lies my problem. Thanks.

I think I'm in for some bottle bombs here. I made an partial batch for SWMBO's father who comes into town in a few weeks. I was bottling it today and calculated my priming sugar based off the volume showing on the graduation marks on the outside of the bucket. It was reading just under 8.5...

I'm very interested in this for a couple of reasons... You more than doubled my ratio of amaretto to beer. AWESOME. And, I had already decided that since amaretto somehow imparts a cherry flavor, I was going to use some cherries in an attempt to bring out the DiSaronno flavor.. Best of luck...

Someone recommended pairing this with sushi. I can't WAIT to try it.