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Thanks, dobe! How much sugar and any special kind?

Hey all, I'm going to brew up a pale ale kit that has an OG of 1.045. I would like to get it higher if at all possible without changing it too drastically. Would like to get around 6% ABV, if possible. Can I add 1lb of light DME to the boil and not affect the flavors too much or will it...

Summit EPA Leinenkugles Original Lager (fishing beer) Nut Hatchet Nut Brown (Canal Park Brewery, Duluth, MN)

UPDATE.... if anyone is interested. My last post on this was 4 hours after pitching both yeasts and seeing no activity. The following morning it was on, 2" cap of krauzen and really cloudy. Well, now I'm approaching 2 weeks of primary fermentation and this morning prior to leaving work there...

Well, so far, so.... nothing happening! Pitched both yeasts around 4 hrs ago and expected immediate chaos. Even put a blow-off tube on. Stay tuned! :)

Wyeast 1010 and US-05. Unfortunately never found time to make a starter and really want to brew today. Is it a crime against brewdom to pitch these two together. I really want to use the 1010 cause I probably won't brew anything that will use that yeast anytime soon. Thanks!

Does my Wyeast pack that is currently in the fridge need to be warmed to room temp before I "smack" it? I will let it sit for a few hours after the "smack" prior to pitching it in starter.

Thanks! A stir plate is on my short "To Do" list. Parts are in the mail! When you warm it up after a cold crash, is it best to: Boil and cool fresh wort? Boil and cool the decanted wort from the starter? Or just let the starter warm back up to room temp, give it a swirl and pitch?

Doing my first ever yeast starter. Brew day is Sunday and I will be gone all day on Saturday. Should I make my starter Friday night, Saturday early morning or late Saturday night? FYI: I don't have a stir plate I realize it probably doesn't matter, but I just wanted to get some input from...

Great info, Texsconnie! Thanks! I'm pretty good with my self control so far. I've been letting my Caribou Slobber sit and age. I've definitely been enjoying a few, but I can tell that age does the body good! ;) Cheers, eh!

I did their Slobber for my last brew. Turned out great! Directions are okay, I guess. Just rather vague and lack certain specifics.

Any advise? Best fermenting temp? When to introduce honey? Kit says to do it at end of boil. Yeast is wyeast 1010 american wheat, I believe. Posted this in Extract Forum and got no help. Seeing if I can get more hits in this forum. Thanks! :mug:

Anyone ever brew this recipe? It'll be my 2nd brew and I'm looking for any advice or tips that will help me out. As with all NB recipe kits, the instructions leave a lot to be desired. What is a good fermentation temp I should shoot for. I'll be using Wyeast 1010 American Wheat and I...

I'm planning on brewing this soon as well! Anyone else out there have a review on this beer?

UPDATE: All my concerns were for not, this turned out amazing! Enjoying one as I type, going to sit on them now for a few more weeks and sample one here and there to see how much flavor change occurs over the course of a few more weeks. Cheers!

Yeah, this show is getting ridiculous! I'm just kind of hanging on hoping for something huge to happen. We'll see! I'll ride out this season, but not sure I will tune in for the next one.

I'm kinda late to this thread, but after reading it I had to post this! :D full-7782-42811-1966723_10201548475495914_1106985341_n.jpg

I'm a rookie, and I just bottled my Slobber yesterday and it sure tasted good already! Looking forward to sampling in a few weeks after some bottle conditioning. I had it in the primary for 3 weeks and put it in a secondary for a week. I only had active fermentation for like a day or so...

On a side note.... spent a lot of time last night learning about making yeast starters. Definitely will be doing this in the future!

Sorry, being my first go-'round, I wasn't as specific as I should have been. OG was not taken, as I didn't have a Hydrometer when I originally brewed (it didn't come with the kit and I didn't know how important it was at the time). I'm basing the calculation off the OG listed on the recipe...