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I'm an experienced Kefir maker, but took a long hiatus from it. So, I've got my new grains and am waking them up. When they are ready to rock some cheese (after a few weeks multiplication), I'll be ready to start. I'd really love to make a Kefir Bleu. And a Kefir Camembert. And Kefir...

Can I take store-bought BC crumbles and use them to inoculate a regular plain cheese I make here at home? https://www.walmart.com/ip/Treasure-Cave-Crumbled-Blue-Cheese-5-oz/10308512 Thanks! -Johntodd

...and nothing else but Danstar Nottingham. Can I ferment the cherries into wine with the Notty?

Now that DMEMart.com has shut down, where can I buy DME at reasonable prices? I rather enjoyed their stuff. Thanks! -Johntodd

My homebrewed Doppelbock gives me a weird hangover, regardless of how much/little I drink. It leaves me foggy headed all the next day until late afternoon. Dehydration isn't the issue. I was in the Navy; I know all about rehydrating myself. It's an extract brew. Wonderful taste, aroma...

Hi! I love my homebrewed doppelbock; it's the best beer I've ever had! But it has a lot of alcohol, so I can only drink about 2 pints over the course of an entire evening. That gets me completely inebriated. So, I'd like a lower-alcohol doppelbock. Same sweet malty goodness, same...

Hi! Thanks for reading. SWMBO and I bought a boat-load of sausage at a meat sale for a very low price. Then we cooked some of it and hated it. It was very low in seasonings and tasted more like plain hog meat. So, I looked up a spice blend recipe and mixed it all throughout the thawed meat...

Hey extract brewers! Check THIS out! OK, the title was just to grab attention. I just wanted to share my experiences with the cold-brewing technique. I got tired of boilovers and clumping DME, as I detailed in another thread. So, I decided to take a risk and do a no-boil brew. Now the...

So I've made an "Imperial Chocolate Cherry style Stout". Notice my use of "quotes" and the word "style"? It's because: A) I've modded the recipe based on what I had available, and B) I've never had Imperial anything, so I wouldn't know if it tastes right! :D Anyway, I fermented it for a...

Hi! I'm tired of clumping DME and tired of boilovers. Can I just do this: 1. Boil hops in plain water. 2. Chill. 3. Mix DME with cold water in the fermentor. 4. Add hops tea. 5. Pitch yeast. 6. Lock it down and put on blow-off tube. I always make a 1-gallon starter anyway, and DME...

I brewed up a 5 gallon batch of Oatmeal Stout. When I was processing the oatmeal liquid, I got some scorch on the bottom of the pot. Since I already had everything else done I decided to go ahead and make the beer, ferment it, etc. Now it's chilled and carbed in the keg, and, of course...

OK, I've got a few brews under my belt now. And I've had to let my belt out a little. </RIMSHOT> :D My final gravity is always lower than expected. And the ABV is always higher than expected. Not too worried about it, I'm making great tasting beer. But I am curious as to what is...

SWMBO has decided on a fruity witbeir, and I'm all for it. My question is how to convert from ounces of zest to spoons of juices? We won't be buying fruit or zest, so only lemon and orange juices are available. Here is the recipe: HOME BREW RECIPE: Title: Syndy's Witbier FERMENTABLES: 6 lb...

I saved some yeast cakes in the fridge in a mason jar. The yeast is DanStar Nottingham. They were previously used for hi-grav (OG 1.095 and 1.110) batches. I brought them to room temp, brewed a light wort (chilled it), and pitched. They are now sitting under a blowoff tube. It's been 18...

She says: "I don't know, maybe some kind of citrus?" And I'm so new to homebrewing that I don't even know what words to use to formulate a search. What are your favorite extract-only (with fruit?) lo-hops beers? I can make 5 gallon batches. Thanks! -Johntodd

I have successfully completed my first home brew. I brewed a doppelbock because I wanted something dark, malty and strong with just a touch of hops. As of last night, it's been 4 weeks since brew day. I fermented for two weeks and then put it in the keg and in the 38 degree fridge for two...

So I thought about making Saison. Not just yet, but I'm trying to plan for summer temps within 2 months. From what I've read, Saison yeast enjoys temps in the 80s-90s. I'm an extract brewer only, don't even wanna steep anything. I've thought about using 3711 for the yeast. And it just needs...

...from DMEmart.com They say it's made of this: 54% Munich Malt 10L 30% Base Malt 13% Caramel Malt 60 3% Black Malt OK, it was my first time ordering, first time brewing, etc. But for now, what can I make with this dark stuff? I also have a ton of rice and corn...

I'm a new brewer, but an excellent gardener, and an experienced winemaker. I'm expecting a Cascade rhizome soon, and it'll grow like gangbusters in my nuclear-powered soil I've prepared for it. But how do I know what it'll do in the beer? Certainly my Cascade would be similar to any other...

This is my second brew. My OG was calc'd to be 1.109, so it's close enough, I guess. BUT, please help me here: I knew I'd need a lot of yeast, so I pitched it on the cake of the previous hi-gravity batch (5-gallons), which was OG 1.095, AND added in the cake from a 1-gallon batch of an OG...