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I got some syrup and made some of my own for comparison via this recipe: https://www.homebrewtalk.com/showthread.php?t=114837&page=49 It turned out really well. I'm planning to make a Belgian Quad and add the syrups in the last third of the boil.

Yikes! I guess I was misinformed. Thanks for the tip Rupert.

I have had vinegar develop a puke taste. I think the offending compound is butyric acid. I do not know if it is from an ingredient or from a bad bug. Here's a clue, though: it happened when I was trying to make vinegar from a batch of pilsner that tasted like wet newspapers, which someone...

How far off is it from a Northern Brewer Big Mouth Bubbler? Not sure they'll sell you just the lid or that it would even fit, but that's what it looks like. If I wanted to seal that and couldn't find a lid, I would get a piece of rubber sheeting (preferably silicone) and something heavy and...

If you take a look, a lot of champagne bottles are actually cap-able with standard beer bottle caps. I think they cap them initially, then do the freeze and disgorge thing, and put in the final cork. Seems cheaper. I have had success making a highly carbonated cyser like this. Also...

I like it, and I love the idea of spicing one. I am attempting to make a similar style extract that is finishing primary now. I am hoping it is ready by New Year's so that my friend can have some as soon as her baby gets out of her. 6 lbs Maris Otter extract 3 lbs Munich Malt extract 3...

I have one of these going right now. Mine is 70:30 Pilsner:wheat, no flaked malt. I did a standard (for me) mash in a 10 gallon rubbermaid at ~155 F and mash-hopped. I didn't make any attempts to sterilize, I just sparged it out into a kettle as though I was going to boil, then chilled with...

My first batch! +5.5 = 22817.0