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You can actually find dried ginger in the spice section of any super market.

Not a problem. It's the #10 rubber stopper same as the better bottles I believe...

Received in upstate New York.... now, what the hell do I do with this thing... if anything, at least it gives me an excuse to drink beer on a Wednesday morning. :D

Well, it doesn't taste like corn but it's not rancid. So I'm gonna pull out my brew-weapons and try to salvage it. If all else fails it will be nicely paired with my cabbage soup recipe. :mug:

Still waiting in New York. This is fun... I like seeing the wave of brolly spoons as they travel across the country. God Bless America!

Well it fermented down to 1.02 after just a few days and upon tasting it seems to have a DMS (vegetable) aftertaste I'm thinking that my last batch probably had some kind of bacterial infection that is now just more noticeable. As of now, it's not undrinkable... any chance the DMS-flavors will...

Sour / acidic beer... sounds like infection. You can skip secondary, but I'd use a glass carboy or better bottle as the main and only fermenter if you're wanting to do that. Pouring hot wort into a plastic fermenter is never advised.

:mug: Nice One! I especially like the label and concept.

I have yet to bottle after one week. In fact, the shortest length of time I've ever waited before bottling is 3 weeks. Many people here swear by the 1-2-3 rule... 1 week primary 2 weeks secondary 3 weeks bottle conditioning I really did not like the taste of my first few beers so...

Read someone's post a while back about trying to ruin a batch of beer. Here's my random saturday bored experiment attempt to create a beer without a style and incorporate multiple yeasts and maybe some wild yeast/bacteria. I did use sanitizer on all my equipment but generally did not put so much...

For anyone concerned about air-born contaminants in the environment surrounding... I've brewed a handful of batches in my dutty dutty college apartment (my room mates are disgusting and never clean anything) and IMHO my beer has been coming out pretty good... keeping in mind that taste is...

dying to know what the problem here is...

+1 for doing it!!! who cares what age?

I will probably end up attempting to harvest from a bottle of Hennepin.

click the little icon of the world with the chain link (to the left of the mountains) then paste in the URL and you should get this... bradleycorp.com/products/safety/portable/viewproduct.jsp?pgid=1169 or if you want to post up the image click the mountains and post the image location and you'll...

Thanks for the advice... Wikipedia mentions that saisons can be fermented up to 90 degrees Fahrenheit, this seems kind of high... so maybe I'll wait until it gets even warmer :) I just kind of got it in my head that PM will yield a much better tasting beer vs. extract only... but I'm starting...

I love Ommegang's Hennepin farmhouse style saison and never pass up the opportunity to order one on draft. Since it's getting warmer I've decided to go with the flow and try to brew something similar to this high-gravity Belgian style beer. I found this clone recipe from The Replicator, but it...

im so envious. :)

lustre... now you got me really scared! maybe better bottles are the better alternative. I still feel that glass is somehow more authentic than plastic and less likely to impart a flavor (i.e. not oxygen permeable), but I value my tendons and ligaments. something to think about... thanks!

my roomie just bought a six of Left Hand.. I'll ask him what he thinks of it, although his perception is probably skewed slightly as he's used to drinking Milwaukie's Best.