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Oo! Now you have me thinking. A little salmiak poeder in a porter sounds pretty good!

don't forget the drop and the stroopwaffels! :mug:

Just to bring closure to this thread, here's an update. These things were very slow to carbonate. Possible due to the fact I had forgotten to add priming sugar at bottling time. I had added some more cherry juice to get the sweetness level I was looking for but totally forgot to add priming...

lately I've been just printing on plain paper on my inkjet, then spraying front and back with a quick coat of clear acrylic spray paint, then sticking them on with good old rubber cement. Works great. Water proof, stays on until I peel them off, and the rubber cement comes off easy when it's...

I haven't actually brewed any yet, but I have a few 5 gallon recipes that I've scaled down to 1 gallon that I want to try soon. I built an excel sheet that does a straight conversion, then I plug those amounts into brewer's friend and adjust for my efficiency and to get the gravity, ibu, srm...

I finally got around to bottling this yesterday, almost 2 weeks after I planned to. Came out really good though. I sweetened with about a pint and a half of black cherry juice, and got 11 bottles, plus about a half pint of leftovers I couldn't suck up. Flavor is really nice and smooth, everyone...

This is an 1881 recipe for Elderflower wine but I think you could draw some parallels to beer with it. Seems that it's a similar method to what we'd call flameout hop additions. I would think the same principle, or dry 'flowering' would work with most light beers.

yes! :)

maybe tmi for some people but I have issues with a lot of commercial deodorant/anti-perperants, so I've been using Tom's of Maine natural deodorant lately. I was looking at the ingredients this morning for some unknown reason and I saw Humulus Lupulus Extract. That's right, hop extract :mug: I...

I've gone to 1 gallon brewing, seems to work much better with the level of consumption I'm at now. As for the newborn, first, congrats! Second, get your brewing in now, it gets a lot harder when they hit 2-ish (mine is almost 3) and constantly want to see or be a part of what you're doing. I...

I used to work in downtown Portland a couple blocks from the Weinhard brewery, and boy you could sure smell it when they were brewing. Not that it was a bad smell but it radiated out for blocks in whatever direction the wind was blowing. Though they're brewing on a much larger scale. I'd imagine...

I have a Weston, I think it's the 9" one. My review would be pretty much exactly the same as horseflesh's except I've never had mine shutdown. Admittedly I don't use it all that often because it's kind of a pain in the rear, but it does do the job. Just don't expect it to do the job of a...

I found some of this stuff in the back of my fridge. Gotta be at least 2 years old. Wasn't as good as I remember it.

perfect! thank you.

Stupid question I guess, but while I was tossing and turning, unable to sleep last night a question popped in my feeble brain. Why is it that we "brew" beer, but simply "make" wine or cider, etc. Is it the mashing step that turns it into brewing? :confused: I suppose that's probably the...

Well I had some free time today so I pulled a sample of the cider to check the gravity. It was right at 1.010, which is where I had wanted to stop at originally. So I have it "cold crashing" in the garage, which is only about 55 degrees right now but I figured better than nothing. I need to pick...

I'm hoping for slightly sweet (semi-dry?) but also lightly bottle carbed. My plan was to let it go dry, then sweeten with juice and honey for priming, then bottle for a couple days and stove top pasteurize. I'm aware of the risks with the pasteurization. Should I transfer to a secondary now and...

Ok thanks. I had a feeling it took longer (than the beer I'm used to) but I was reading a bunch of posts saying they dropped like 40 or 50 gravity points in just a couple days so I was starting to get worried. Should I transfer it to a secondary at some point or is it ok in primary the whole time?

Another dumb question. How long does it usually take for cider to ferment? This past Friday was 3 weeks since I pitched the yeast and it's still bubbling through the airlock. Down to about 2 bubbles a minute but it's still going. I wouldn't expect it to go so long. WLP060 yeast at about 66-68...

Thanks. I had actually seen that before, but after I had already thrown the bean in this batch. I think I'll definitely try it that way next time. Do you add just the alcohol or the beans too?