Recent content by cyberkrime

Thanks to all who responded! I really appreciate your help and suggestions!

Thank you both or your suggestions! I really appreciate it! Tagz, thanks for the ingredient list I think you're on to something: Make a better beer, add raisins and maybe incorporate some ingredients from your list into a more modern and higher quality brew. I was thinking about some amber...

Hi all: I'm contemplating my third "big boy" batch. (I did a couple of Mr. Beer batches, but I don't count those). I've managed a successful Pale Ale reminiscent of Boulder Single Track, and a Porter so dark you can't see through it when you hold it up to the light - but still very drinkable...

Well thanks to you all for you insight and advice. What I'm taking away here is that the yeast do whatthey want the way they want to do it and there's no set timetable. It sounds like I should pull those bottles out of the fridge and give the whole batch another 2-4 weeks. And that I should...

I boiled my sugar in 2 cups of water and then let it cool, covered to room temp. Then, I pour it into my sanitized bottling bucket. Then, I siphoned the beer from my carboy into the bucket. I just left the end of the siphoning tube in the bottling bucket and let the beer fill the bucket. I...

There I was, minding my own business, trying to grow beyond the Mr. Beer kit my lovely and devoted gf gave me for Christmas! A google search later and I was pulled across the event horizon of the inescapable black hole which is Homebrew Talk! :) Couldn't be happier!

Well, 3 bottles from the fridge I'd opened an then re-capped. All the others, no. That was my first thought: I'd opened and re-capped this particular bottle and let all the CO2 out and since it was in the fridge, it couldn't re-carb. But, I also put bottle I hadn't opened in the fridge...

I did not add the carbing yeast. When I was popping tops and hearing he fizzy sound I assumed the bottles had sufficiently carbed and I aborted the operation. When I was preparing to do this yeast-adding operation, I made a sink of B-brite solution and soaked he capped bottles in it. Then I...

Hi, thanks for writing back! They've been in the bottles for about 2 months now. It was mid-March when I finally bottled and now here we are just past mid-May. And they've been in a room that's usually 68 - 72 degrees.

Hi all! This my first post here, but I've been a member for a couple of months. I'm very confused about a very simple batch of pale ale that WILL-NOT CARBONATE! I did this batch back in late Feb. It isn't very high gravity stuff. Just 2 # of light DME and 3.3 # of light LME. 2 oz...