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I put it into the blender first. I've put it on a hef and a pale.

I've made a couple of mango beers that have turned out well. I always add my mango to the secondary. 1 lb per gallon.

Thanks, i bet its caramel.

I would say sweet, maybe butter scotchy. Hard to describe.

It hits the back of my tongue at the end of a drink. Its hard to describe.

I have brewed three kit bochs and I just drank a store baught porter (Saugatuck Brewing Co,) and Sam Adams doble boch. All of them have a distinct flavor to them. Does anyone know where it comes from?

I can't find good-enough/different-enough beer like I make in the store.

To stay married: brew into the wee hours and clean the kitchen top to bottom after you finish. Women like clean kitchens.

Biologically speaking: if you're a grown A$$ man, Meiosis and progeny suplementation is a non-factor. Let, er-RIP.

When my ground water warms up like that in the summer it takes me twice as long to chill my wort.

I am looking to make my second triple. I drank most of the first of it quickly and saved a six-pack in the fridge for five months. The aged stuff came out amazing. I would like to save an entire batch for that long, but I do not have the fridge space. If I leave it in bottles for 5 months in...

Welcome. Just about time to start another one soon.

It's the best beer to take labels off and reuse bottles. What say you?

I wanna use champagne bottles to back sweeten and carbonate then pasteurize. Are there any alterations you would make?