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Amber Ale

"Fair Pooka" Peat Smoked Stout. Its 6.3% ABV in 22oz bombers! :ban:

I actually prefer dry wines. Im a fan of Petite Sirah, Shiraz, Zinfandel and the like myself. My wife however LOVES Liberty Creek Sweet Red! I don't have any of this wine on hand at the moment, but that is probably the best route. This wine had stalled at 1.06 (with EC-1118) and I warmed it...

For all of you veterans out there; what is a good final gravity for a sweet red wine from Welch's juice? I am looking for something along the lines of Liberty Creek Sweet Red.

I appreciate all of the feedback. Thank for the assistance :D

Given my scenario, would there be no issue going for four weeks, dry hopping for the last week?

I have NEVER squeezed my bag, but always let the bag drain through a WAl-Mart collander into the keggle for thirty minutes and have no problem hitting my numbers. +1 to Wilserbrewers idea :fro:

A friend and I have recently brewed a 60 minute IPA but we only ended up with about 4.25 gallons. We are using a 6 gallon Better Bottle for primary. I want to dry hop in the primary, but I want to avoid oxidation. Should I primary for two weeks and then dry hop for one week (in the same...

I am looking to build the same manifold. What are the dimensions of this manifold?

I currently use a swamp cooler and brew only ales. I have good success so far. I DO want to get a chest freezer and temperature controller in the future, but for $200.00 I don't think that is a reality. I want a new freezer (around $200.00) and the temp controller is around $100.00. Maybe I...

Thanks LandoLincoln, that sounds like a plan :D

I have a current budget of $200.00 for brewing upgrades. I brew BIAB in a keggle and a Bayou Classic SQ 14. I also have a second bare bones keggle and an 8 gallon aluminum kettle. I plan to move to 3 vessels in the future, but BIAB meets my current needs. Which sounds like the best plan...

Thanks brewski09! I appreciate the assistance.:ban: How long should I chill it before bottling?

How much priming sugar did you use with a FG of 1.010?

Thanks jekeane. It seems mine will probably finish around the same.

Thanks for the reply hopbrad. I appreciate it. I'll wait another week:D

I really appreciate the Graff recipe. My hydrometer samples are tasting great! I have been fermenting my Graff for two weeks at 63 to 68 degrees. I used Nottingham yeast. My F.G. is 1.014. I have found that in my beers, Nottingham finishes around 1.008. Is 1.014 too high or does it sound about...

Thanks guys for the replies! My family, and the beer, arrived safe and sound. If there WAS any stirring up of yeast, it had all settled down by the time we arrived in Datona. The beer was perfectly clear and everyone seemed to enjoy it:mug:

I am going to Daytona this week and I wanted to take along a twelve pack of my latest SMaSH beer. How long after arriving at my destination, should I let the bottles sit before enjoying them?

The Alpha Acid is 5%. This sounds like a plan:D