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In my experience its best to go easy on the spices. Subtle is always better than obvious when it comes to spices in beer imho. A little goes a long way (especially in a lighter beer). The spices should complement not dominate the flavor. Add a little the first time around and adjust based on...

Dry hopping wouldn't raise your IBU's as you have to boil the hops to really get the bitterness out. However the dry hops could add some nice aroma and a little bit of flavor to help balance out the sweetness. A 1/2 oz of fuggles probably wont do much in the dry hop though, you'll probably want...

I was there twice this week already and I live in LA so traffic is hell, especially trying to get there on a friday evening. Looks like I will be going there anyways though since the store most likely has no flaked corn. Though using corn flakes is very tempting all though Im sure it will...

Is it possible to find Flaked Corn at the Grocery store? I already have the 2row, hops, and yeast so it would be nice if I could avoid another trip to the home brew shop and just stop by the grocery store to get flaked corn and rice

You could try getting them a little bit warmer for a week or two, maybe around 80F and see if that kicks the yeast back into gear. Not speaking from personal experience but you could give it a shot. I think if you tried to pour it all into a keg and force carbonate it you would probably end up...

I would stay away from your minifridge idea unless you buy a prefab one. You usually have to bend the freezer element out of the way which is very easy to damage and once its broken its worthless. With or without the freezer element you almost alwyas have to drill a whole through the top of the...

Is that your standard procedure for carbing your beers? I have only tried to do it quickly once and it ended up with a super over carbed beer that I had to vent for a while before it was at the right level.

Big Floyd do you vent the co2 each step down or just lower the pressure on the regulator? So You guys have kegged a beer after only a week with good results?

So I was trying to have a dry stout ready for st pattys day and I am cutting it very close. OG was 1.042. How short do you think I can cut fermentation? It's been a week and activity in the airlock has stopped. I plan on kegging, but I usually carb over about a week, I have never done the super...

I would say your main concern is water, hops like to stay moist. You could throw a ton of those slow release moisture pellets that swell up with water and them slowly let it back into the soil as it dries. You could also hang a few large buckets from trees, fill them with water, and set up a...

I don't know about the other drop off sites, but san diego filled in about 2 hours. After being frustrated and giving up I decided to put it off till the evening. Luckily my fiancee stayed on the computer trying and registered a couple entries for me before it filled up, other wise I would be...

I want gas for $3.50. I paid $4.75 a week ago, and that was the "cash price". They dont tell you on the sign its an extra 5cents a gallon to use your card. I am ------> :off:

Check out morebeer and northern brewer also. They have lots of different kits at a wide range of prices. You could probably make your own copper immersion wort chiller since you said your handy. I would recommend buying a some what over size kettle, ten gallon kettles work great for me and were...

Trying this recipe this week!

Thanks guys! Very helpful!

I was wondering if anyone out there can simplify how to use the Ranco 2 Stage Digital Temperature Controller? I read the instructions but I am still having a hard time figuring out how to set the temperatures and I am confused by how the different settings function. It would be amazing if...

ME thats who! I'm the A-hole who dosnt like icing OR dry yeast! :cross: I like cake, not icing! Thats why i despise cup cakes, the ratio is just way off! Which is why i promptly take a knife and scrape off the icing before peeling off the little paper wrapper.

Sorry for being off topic but can someone direct me to the recipe? I want to contribute!

Yes but all the flavors you just described fall into the range of normal ester, fusel, ketone, or phenol production from yeast. The flavor and aroma that I get from dry yeast is none of these, it is a totally different type of flavor/aroma. It most likely has something to do with the process of...

"This job would be great if it was'nt for the ****ing customers" -Randal Graves (Clerks 1994)