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Just a quick update, looking at brewing the beer within the next week or so, I am in the same boat as you and all my fermenters are currently taken up at this time. I will definitely keep you posted on how everything turns out.

Purchase some Werthers butterscotch candy and make a simple syrup, should work fine.

Sorry, typed that incorrectly, will be 1.0 oz. of Golding or Fuggle or possibly a split of 0.5 Golding and 0.5 Fuggle at 60 min

My initial recipe is as follows for an 100% extract: 0.5 lb Briess Caramel 20L 6.3 lb Gold Malt Syrup 1lb Briess Golden Light DME Werthers Butterscotch Candy (will make simple sugar from this) 1.0 oz Cascade Hops (60 min) 1056 American Ale Yeast Critique the recipe as much as you want or if...

Hey everyone: Looking to create a Butterscotch Ale, but have no idea on what hops to use, any recommendations? Was thinking 1 oz. Hersbrucker (60 min), anyone have other ideas? I want the beer to be light, ensuring the butterscotch stands out, but not overpowering. Thanks for any advice

Just purchased a dual keg system through midwest supplies. I need to purchase a refrigerator that can fit both 5 gallon soda kegs, 5lb. CO2 canister and all hoses. My ultimate goal is to run lines to have a draft system through the refrigerator. What is the minimum size fridge in regards to...

Gonna be brewing a Northern Brewer Black IPA Extract Kit soon and was thinking of dry hopping with 1 oz. Centennial Hops and 4 oz. of Oak Chips at the same time after transferring to secondary. I have never used oak chips before in a brew...does this sound like an idea that would work? I've...

Doing a 20 minute boil on a Mexican Cervesa Beer from Midwest Supplies as a birthday present to someone. O.G. was 1.036 (Instructions said it should be between 1.044-1.048) F.G. at this time is 1.010 (Instruction said it should be between (1.010-1.014) Looks like ABV should be around...

About to brew Midwest 20-minute Mexican Style Cervesa as a gift to my in-laws since they love Corona so much. Read a couple reviews from the Midwest website pertaining to color of the finished product being a little to dark compared to a normal Corona. Any advice on how to get the color as...

Yes, I follow the instructions and boil 2.5 gallons, then top off. Is there another way to complete the boil, and if so, how? Thanks

Hey everyone, working on my 8th batch of homebrew now and I am consistently running into the problem of the finished color of the beer being to dark. While reading posts, I seem to see alot of members mentioning that boiling the LME for 60 min willcause this. Well the instructions for every...

Thanks for all the advice..i think I will add at the end of my boil and see what flavors partake from there........thanks again......

Hello everyone: Starting a raspberry wheat today, instruction say to add raspberry extract during bottling process.... My initial thought was to add the extract when I rack to the secondary fermentor.....this way I can test the flavor as much as I need to to get it just right... Any...

any recommendations on a good hefe kit?

It was Munich German Wheat Dry Yeast....like I said fermentation was at 72 degrees. Should I have gone with a liquid yeast instead? Aged the beer in a secondary? If I am not getting the banana and clove taste and it's already bottled, can I store the bottles in warmer temps. and hopefully get...

fermented at 72 degrees, no aging in a secondary, went 10 days in primary, then bottled, you think that could be the issue? Would cold conditioning bring out the flavors? Thanks

Hey all: Brewed a clone hefenweizen kit last month, bottled, and waited two weeks for carbonation to take effect at 72 degrees. Everything turned out great in regards to color, clarity, and carbonation. Only thing is that I am not getting any banana or clove flavor that I expected. I...

Thanks everyone...i didn't intend to have my original question start a war, but sometimes thats the way it goes...haha. I think I will keep it simple and add 1 lb. of honey to the primary once the fermentation has slowed down and take it from there. I will also look into the Gambrinus Honey...

I would imagine I could purchase good honey and if its already packaged I wouldnt have to worry about any bacteria that is in there correct...just add 1 lb into the primary after the fermentation has slowed down?

Looking over everyone's comments, it looks like it would be best to add Pure Honey to the secondary fermenter (appox. 1 lb) for my Nut Brown Ale. Take a hydrometer reading before and after, and add more or less honey based on taste from there. Would everyone agree on this? Or, how would you...