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The way I look at it, home brewing (no matter the technique) is still cheaper than buying beer at the store! Matt

Glad to hear it turned out well. I was debating on how much vanilla to add in mine, I"ll take your advice and go with higher amount. Matt

Topping this thread as I'm thinking about trying it this year. Anyone had any luck or done something similar? I like the idea of adding Special B. Cloves scare me. One or two go a long way! Matt

I was never very happy with my one and only Perry. I still have a couple bottles and mix with a splash of Sprite. Adds a little sweetness and fizz. Matt

Yooper, Yes, it's 28B. Thanks for the clarification on aging. Matt

Hey guys, A quick question the Alamo City Cerveza Fest is having a competition with all the BJCP styles accepted. I am wanting to submit a Blueberry Cider I made a few years ago, but can't find anywhere wether something that has aged that long is acceptable or if it's "cheating." Anybody know...

How did your's turn out? I'm actually planning to brew three one gallon recipes, changing only the single type of hops. in each one. Matt

Thanks for the advice everyone. The beer is in our 2nd bathroom, 70F at night and about 77F during the day. I flipped them upside down. We'll see in a week or so.

any advice would be appreciated. don't want to have to pour out or dilute by pouring in a well carbed (but different) beer

Hello all, I need a little advice. I brewed a Chimay Clone. All went well with the fermation, OG and final gravity were on target after 2.5 weeks. I used Cooper Carb Tabs as I have done before - one tab in each 12oz bottle. After two weeks, they weren't carbed. Gave them another week, and no...

If any one is interested, I went with the recipe as above and 3/4lb rye malt. Will update at tasting. Matt

Forgot to mention I'll be using White Labs California Ale yeast.

Looks tasty. I've got family in North County and have spent many summers in StL. Sounds like a perfect summer drink. Matt

Hello all, I'm trying to convert a "regular" Red Ale I've brewed before into a Red Rye and would appreciate any thoughts. My biggest question is over ammt of rye to add. Not sure if I should do 1/2 lb. or 1 lb. Here's what I've thinking for a 5 gallon batch. 5lbs. Extra Pale Extract 2...

Sorry for the delayed response: Yes, It definitely did. I love sipping on it every now and then. I'm glad I made 5 gallons! Matt

How's it looking? Mine is three years old (i think) I had a glass the other day, still good, very mellow. I should start a new batch sometime soon. Matt

Anybody had specific experience with the tabs? I've never used them before.:confused:

Revvy, Thanks for the info. I've always waited two weeks and that usually seemed to be enough. This should only be about 6%abv, so maybe I'll sample after two and a half. Matt

Question: I'm bottling an Irish Red in 22 oz bottles. I'm planning on using two Cooper's Carb Tabs per bottle. Any thoughts on how long it will take? One thread mentioned 3 days (seemed weird) another mentioned 3 weeks. I'd appreciate any insight as these will be given to a wedding party and...

How did you do secondary fermentation? Did you transfer it out, clean the 5 gallon and then transfer it back in? Matt