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My brother and I both made 2 separate batches then compared the results. We both had no caramel flavor that was noticeable. Anyone else have that issue?

I'm going to attempt to make this beer this week. I didn't know if anyone else had made it and has any more pointers or recommendations for this beer? Also I was wondering why the 2 packages of yeast? Thanks

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It's been in the keg for a few days. I decided to boil some lme and add that to it along with a little sugar and back into a bucket. I'll give it a week and see what happens. If I don't like it after that, I'm going to bottle it and give it to some "friends" lol

I recently tried to clone the Shiner Ruby Redbird. There are a couple of recipes but nothing with any good results. I sat down for a few hours and tried to develop one with the help of a friend. Beer came out pretty tart, I'm assuming I used to much grapefruit juice. Is there a way to get rid of...

Ask to go see it and bring a tape measure with you

I know my local home brew store offers quite a few classes on wine and beer making. Check to see if you have a local one that does the same. Good luck

I live on the new side of San Antonio up towards Boerne. Guys need any help just let me know. I make beer and wine. I'm not an expert by any means but I have a good grasp of things. Welcome to brewing

I've re corked screw tops before when I was in a pinch. Just be careful, I was told that some of those aren't designed for the force of a cork going in them and can shatter the glass. As far as re capping them with a twist off, I've never done it so really can't help on that part

I used a ge model wmr04gazabb that I got off Craigslist for $40. Works great

Just finished this up. Gutted the fridge, custom made the top, custom made handles. It's large enough to hold 2 kegs, my co2 bottle, and all my lines

I'm in

From my understanding, I was told you can put a few pounds of co2 into the keg, and bless it a couple of times to get the oxygen out. Then unhook it with a few pounds of co2 in it, and it would be fine.

Put the ice around the bucket in a sink, add some water, and table salt to it. Is will be cooled to 75-80 degrees in no time flat. The salt will actually activate with the ice and get the water surrounding the wort, a heck of a lot colder a heck of a lot faster! Cheers

Your screwed, that beer is going to turn out so bad. I'll send you my address so that I can properly dispose of the "bad" beer for you, you're welcome lol

I've made this a couple of times and actually racked my latest batch last night. I've never had to use a slurry from another wine or beer to get it started. Upon final racking, I split into 1 gallon batches, each with its own different flavoring added

Everytime you rack your beer or wine to a new area, you are going to lose some. Think of it this way, you still have 4 gallons of beer. The great thing about Making your own, is that the next time you will do something different than last time. I usually start off with about 5 1/2 gallons of...

I've had it happen to me once. The bottle was destroyed. Luckily mine was in a cardboard 12 back beer box, so that took most of the glass shrapnel. Ever since then when I bottle, I keep them in some type of container so glass doesn't fly everywhere, and I learned to bottle at the correct time...

Nothing better than drinking a beer you created and thinking its the best thing in the world. Best thing is getting a great compliment on your beer. Makes you feel proud like a brand new father

I just sent my brother my old beer making equipment in smyrna tn. The problem he is having that he can only find one place to buy stuff from locally (All Seasons). It's a little bit of a drive for him, so I was wondering if anyone in that area knows of any good local places? Thanks