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Gingerman - vanilla sounds like an excellent addition, I'll do that next time Idgawomp - just so you know, I loved how mine came out, but everyone that tasted it said it was too much ginger. And a couple months later, I still have a strong ginger flavor and plenty of heat. To me, this is a...

Ginger Libation is close to 9% alcohol, mine was much weaker. I love it, but most people who try it think it has too much ginger in it. Taste wise, I think it is pretty close; close enough that if you liked the Ginger Libation you will like how my recipe came out, I would boost the sugar and...

According to the chart on this page, adding 4lbs of sugar to 3 gallons of water would give you between 1.055 and 1.060, so it wasn't too far off. If you ferment down to 1.008 or so you should have around 8% alcohol; how much ginger did you use?

I finished mine with campden and sorbate, then kegged and refrigerated it. Next time I will let it ferment longer to see if the strong hot ginger is affected by a higher alcohol percentage, but at 5.2% it was not. Still burns my throat a little :)

The pineapple is very faint, but since an acid is necessary to balance the ginger I would think any citrus combination would work like orange, lemon, lime, pineapple, etc. Thank you for your posts, I am very pleased with how this came out.

This is interesting because I would have worried the skin might contribute an off flavor, and you are absolutely right about how hard it is to peel that much ginger. Making my first batch tonite, here is my recipe, inspired by gingerman and the Ginger Libation label: 3 gallon batch 2lbs fresh...

Ginger Libation from Green River Ambrosia; it runs 8-9%, mildly sweet, and as far as I know the only way to get it is to visit Massachusetts. Being a mead, wine, and beer maker, I definitely would love to be able to reproduce their ginger beer, going to start with Gingerman's recipe in small...

I've never done a partial boil, but Coppers situation has me wondering - If you mash at full volume; say 6 gallons, why couldn't you boil 4 or 4 1/2 gallons and keep the rest in reserve for topping up later instead of water? For sanitary purposes you could boil the remaining 1 1/2 to 2 gallons...

I'm pretty sure that in order to get caught, either someone would have to report you, or the cops would be in your house for another reason and discover the contraband, like if you were robbed or something.

That sounds about right, because I use 12lbs of honey for 5 gallons of mead and it's about 12% abv.

Just found this

Here in NC my limit is 100 gallons a year, not a whole lot more than 15 gallons per quarter. No one has ever come to my house to check and I've been brewing 3 years now, so I wouldn't sweat it.

I know that for applications that call for table sugar, the substitution is 1.25 times as much honey by weight as sugar to achieve the same gravity. I guess you could assume a certain efficiency and put a number on the malt substitution. I'm coming up with 9.75 ounces of honey to substitute...

I am certainly not going to claim to have tried a metric **** ton of different craft beers, but out of all the ones I have tried, the one that let me down the most was the most hyped and most expensive, $12 a bottle: Dogfish 120

I just finished this 60 minute recipe, and I've done a few of the 90 minute clones, which also call for the Thomas Fawcett Amber Malt. Since my LBHS didn't carry it either, I tried using Caramel 40 as a substitute, and eventually ordered the TFA online. I must say that while the Caramel 40...

IIpa label i did earlier in the year

Airgas near the airport filled my 10lb for $15, if that helps. They don't require an exchange, but they can't always fill it right away either. Overall I'm very satisfied with the service there. My $.02

OK I hate bringing up an old(er) thread, but this is the thread that I used to improve my efficiency. I have made 6 all grain batches, and my efficiency has hovered around 65-70% until today's batch. I went to my LHBS today, and ran my grain through the mill twice instead of once. I had no...

I am curious too - would the best practice then be to regularly drain the old water off the top and add fresh?

You will need to stabilize before back sweetening. I have seen this and other yeasts restart fermentation after 3 months of cold stabilization at 32 degrees, so a month in the secondary is just a little nap for them.