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Aside from wanting to hear another funny ass post from balrog, I would like to hear what the group has to say about this as well.

I wouldn't adjust the Lactose at all. it doesn't come out to be too sweet at all. And I used the cold pressed coffee as well. You will not be dissapointed with this brew.

Is it bad that i've had 10 gallons of this in my primary for 2 weeks and I think I should probably brew it again REALLY SOON?

I'm sure there have been a TON of experiments on this subject since the last post. I am very excited to see what the experts say now. In addition, is it worthwhile to cold steep some (say 75%) of your roasted grain bill and then use the remaining 25% in the mash to get a more complex taste...

As long as you keep your ferm temp around 72 degrees, 7 days will be fine. You're not stopping the fermentation at 7 days anyways. You just added sugar without any more concentrate? I always add 1 Liter of Red Grape Concentrate, and the sugar, when I do the Black Cherry Island Mist kit and...

That's totally up to you. I would say that's the only way to truly get some carbonation in the bottles. But that's a lot of handling the beer, with more chances for contamination. Personally, I would chalk it up as a learning experience.

The only reason that I've ever experienced this is when I filtered my brew, and that removed too much yeast to bottle carbonate.

If it was me I would coarsely grind the coffee and make a cold brew with it. Add the grounds to a mason jar, fill the rest with good bottled water, and toss it in the fridge over night. In the morning you need to filter the grounds from the water (cheese cloth works well). I haven't had...

I always add 1 Liter of Red Grape Concentrate with one pound of corn sugar so I don't lose the body of the wine. Friends and family absolutely love it. Another great aspect on the Island Mist kit is that its insanely good right out of the carboy. Good Luck.

Thanks... I used corn sugar and went to about 2.2% as well.

What did everyone use for priming sugar? Any benefit in using Honey? Also, did everyone shoot for 2.0 volumes of CO2? I'm bottling tomorrow and don't remember seeing anything about this in the thread. Thanks guys.

Just my $0.02 and that may be all its worth, but try replacing your vinyl hose as well. I try not to use it much longer than 1 year. Especially if you find yourself soaking it in the Star-San. One other thing that may show signs of improvement is to bring your water to a boil prior to...

Having a few friends over for the Bills vs Browns on the 30th and made a little beer in preparation for that. 10 Gals Milk Stout that will be on the new Nitro tap 5 Gals Papa "G's" Razberry Ale 5 Gals Strawberry Wheat Ale 5 Gals Robust Porter to try out the Fast Ferm that should be in its...

Sorry to say that I had a similar experience. I placed my order online, after a long research process. I still wasn't sure that this was the exact model I wanted so I added a note to my order, in the "special instructions" area stating "I just want to make sure this has the garden hose...

How long before you start to see pressure building in your sanke? I put my first ten gallon batch into my keg, Friday night, and haven't seen any pressure and I'm wondering if I should start to check my work. Sent from my iPad using Home Brew

Please let us know what the graham crackers do for this recipe.

Let the farting begin...

I love my fast rack, and you can never have too many.

Can you shine a little light onto this process. I aim to brew this as my next in line and it will be my 3rd pumpkin batch. I agree that the pumpkin brews need a little extra work to remove the sediment. I intended to utilize the gelatin process but haven't done it before. Thanks, Altimate_One

I've already ordered one, and as we know it's much more fun with two... Sent from my iPad using Home Brew