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I recommend keeping a notebook (paper or on the computer) where you write all the details when you brew: -Recipe. -Water, mash, etc. temperatures. - Water source. -Timeline of the things you did. -Hydrometer gravity readings. -Fermentation time. -Aeration method. -Priming sugar amount. These...

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Just spitballing here. Use caramel malts and lactose for sweetness. Low bittering. Blend with sugarless cold brewed iced tea to taste after fermentation. Carbonate medium-high to high. Use lemony hops for more of a beer or actually use lemons or limes, with piths removed, instead. You could...

Damn, I mean... Gender Changer

Gender Flipper

I have tiring access to fresh Coors.

"Extract brewing not brewing!" Might be butthurt by extract brewer.

Well you will certainly get a lot of hoppiness this way, along with some bitterness. If you haven't messed with water chemistry yet, Brulosophy did an experiment where they added gypsum after fermentation, allegedly increasing the perception of bitterness. This might add a more abrasive or...

Boop.

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In

I agree with first figuring out what compounds produced by the red wine yeast inhibit the work of the brewer's yeast and then looking for a way to neutralize them. It seems as if pitching any ale yeasts may be futile. I know that you tossed in a bottle of your funky brew, but perhaps it would...

The two packets are perfect for fermenting this beer, just make sure to rehydrate them per their instructions before pitching on brewday. As for the sugar, you can basically add it any time during the boil, but an earlier addition may caramelize more. I'm not sure if that flavorful will...

I agree that brown sugar won't add a lot of detectable flavor, but it will spike your OG and drop your FG. I brew a lot with sugars and typically add them in the fermenter for two reasons; the first is to try and capture more flavor, while the second is to avoid needing a larger starter. Either...

Awesome! Something else to note is that when I used oats in a lighter colored beer, it stayed hazy for a long time. I only employed Irish moss as a fining agent, however, so I'm not sure how other products would work. Still tasted great!

To me, simple sugar additions dry out beers, add to ABV, and lower the FG. I usually add pasteurized, simple sugars to the fermenter after primary fermentation has calmed down for two reasons: 1) Maintain whatever flavor/aromatics possible given that these sugars ferment almost completely...

Braufessor and Calder are correct. I often brew beer that are a bit of all grain and extract; the easiest way to determine how much base malt (2-row, 6-row, etc.) you should use in place of DME/LME would be to use some brewing software. Most have free trials and are well worth the purchase...

http://newhollandbrew.com/our-beer/dragons-milk/ Always a good place to start.

Any reports on how the juniper came through?

Any updates on how this turned out? In particular, how much juniper came through?