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Like one of the earlier posters mentioned, do you have any Spruce trees nearby.... have had some very nice spruce tip beer in the past and have always wanted to try brewing a batch.

Ok, the OP is either TakeSomeAdvice or his twin Brother.... Am I the only one picking up on this....LOL.

Put me in coach!

Hey , I just did a 5 gallon batch of what I would describe as a mix between a pale ale and an american Amber. It was all grain but youcould substitute LME for the grain pretty easy. This beer is nice and mild, malty with just a bit of hoppyness and is very smooth and easy to drink, but has a lot...

Did I win yet?:ban:

RO = Reverse Osmosis, Impurities are removed from the water by differences in osmotic pressure between two liquids using pressure and a selective membrane material... kind of like very fine filtering. Results in almost pure water with no minerals. :mug: FC. Oops, someone beat me to it... :)

Hokie, thats a good idea, It fermented for the first 4-5 days at 68 degrees and has been around 66 for the last 2 1/2-3 weeks. I'll try warming things up a couple degrees and see if that helps moves things along - Thanks, FC.

Hey, thanks for the info on this yeast... I have not used it before. Have you ever had the persistant layer on top that will not drop down and pack into the yeast cake on the bottom? Usually after 3 weeks I get a nice compact yeast cake on the bottom with a light film of bubbles on the top...

I used Wyeast 1338 European Ale yeast in a Alaskan Amber clone recipe: OG was 1.058, pitched the smack pack at 65 degrees, no starter. I had bubbling out of the airlock within 12 hours and good krausen on top, everything proceeded as normal, maybe a little slower bubbling than I would normally...

The Mac & Jacks African Amber clone I do uses 6oz of DME for priming. It seems just about perfect for carbonation levels. Did you get your kit from NW Brewing supply in Anacortes possibly? Very helpful nice guys running that place, good prices too.:mug:

Some of the prices mentioned seem really high for an extract kit. There are some really good suppliers online that ship free if you spend over a certain amount and have many kits to choose from in the 30 dollar range. I have ordered form morebeer.com a few times and have been very happy with...

Shiny Metal A$$ Amber....?:drunk:

There is a Vancouver in WA too... right on the border with Oregon!:) I know , a little bit confusing. They are thinking of changing the name to Fort Vancouver to eliminate this issue.

NHL all the way Baby!!!! I've been a Canuck fan my whole life ... stuck with them even when they had the ugliest Vomit Vee jerseys in the NHL! I would love to see them finally win a Stanley Cup this year!! GO CANUCKS GO!!!!:mug:

I have added 1 oz of Simcoe at 2 mins left in the boil. Simcoe has incredible hops aroma... I love that stuff. I pull it back out (Hop bag) once I start the immersion cooler so it is a controlled/ measurable amount of hops aroma... did I mention I love the smell of Simcoe... It just smells so...

That looks like good Happy Beer!! In fact, I swear I can see a smiley face in that top picture!!!:) ( Look closely)

I agree with TTB-J, the color is very decieving when you look at it in the pot and the fermentor. I just brewed a Blonde Ale that looked a bit darker than expected in the fermentor ( Full boil, one hour all LME at the beginning ) and since it has been fermenting for a week now, it has lightened...

The 36 quart stainless Bayou Classic pots on Amazon are about 75 bucks with free shipping. I have one and it works very well. I would recommend this pot to my friends without any hesitation. It isn't anything extravagant but the fit and finish on mine is really nice. I have heard some people say...

Nice!:mug:

I have their 36 quart pot and SP-10 burner and really like the combination. I have not had any issues with scorching as long as I turn the burner off while mixing in malt extract. I only have experience doing 5 gallon extract with specialty grain kits, but was able to turn the burner down low...