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After a 4 month break from brewing (work has been terrible!), I'm finally gonna brew again this weekend. (I'll also get my new iPad right in the middle of brewing to make it an absolutely perfect day. If I can drink a lot of beer and have sex, I might be ready to die :) ). It's been a while...

No, I'm not asking how pressure forces the CO2 to dissolve into the beer. I don't like to "force" carb my kegs in the traditional method. I think I shake it too hard or something, but my first two kegs I shook the crap out of didn't taste right. Since then, I've gone with the following...

OK, so I've read a few of the posts on here about infections, but I can't seem to classify my brew. It's a DIPA SMaSH, brewed about a month ago. Primary only. When I opened the lid to rack it into my keg, it smelled very strongly of alcohol, exactly as I would expect. BUT, there was a...

I just placed an order for 4 pounds of hops. If you want cheap hops, check out this link: http://www.hopsdirect.com/hops/leafhops.html They don't post shipping prices, but UPS ground from WA to GA for 4 pounds was $11. So, under $50 for 64 ounces of high AA% hops. Not bad since hop pellets...

I've recently done a SMaSH APA that I'm waiting to finish. I liked it (sampled at transfer to primary), plus making it was nice and simple. Even if adding more ingredients isn't REALLY more complicated, I like that there are truly 4 ingredients. With that in mind, here's a recipe I'm thinking...

I've been on a very hoppy, high flavor kick for a while. I've done barleywines, IIPAs, Belgian Grand Cru, etc... Now, I'd like to try going the other way with a really smooth, mild session ale. I'm not sure what to call it, but it's kind of a mellowed-out, or ratcheted-down version of an APA...

Ok, so I don't care what I call it, but I'm currently drinking a Sam Adams Imperial White, and I'm liking it. I want to make something near this. I'm thinking of calling it HefeStark! (If you get German, you know it means "Strong Yeast", but since everyone calls Hefeweizen "Hefe", it kinda...

I got the bug to try a Paulaner clone, so I did so this weekend. I'm trying to work something out in my head and I'm having trouble, so here goes: Here are a few facts I'm trying to reconcile: 1. Fermentation is complete when SG is stable for 3+ days and a desired FG is reached. 2...

I like the control I have over a batch of all grain. It allows me to go cheaper, but still turn out quality beer. It also allows me to really fine-tune what taste I want. What I don't like is how long and involved the process is. I recently did an all-extract batch on my stove and was reminded...

Today I did some maintenance on most of my batches. I added gelatin to my 3 batches in secondary (apfelwein, cider and cream ale). I had also gotten some oak cubes to try to get my cider to age quickly and smooth out. Well, it never even occurred to me that sanitation might be an issue...

I was wondering whether anyone had ever tried to figure out SG measurements for items from the grocery store. For example, most items have grams of sugar per serving (and servings per container) listed on their packaging. I was wondering whether this could be used to figure out how many...

So, I'm starting to screw around with some 1 gallon batches. I've currently got a rum going (1.185 OG) as well as a berry cider (rasp, black and blue). Yesterday, I was bored and had some free time, so I added a packet of the HIGHLY active bread yeast to a gallon of regular apple juice. I didn't...

Let me start by saying that if this batch crashes and burns, I don't care. I was screwing around and had fun, and if it works out, it's simply a bonus. So, please, don't tell me what an idiot I am or anything. I just want predictions on how the final product will be. This is a test batch, one...

I bought a kit from Brewer's Best called the "Hop Nog". Ingredients: ************************** 2 lbs. 20L Caramel malt (steeped 30 minutes @150) 1 lbs. Pilsen malt extract 6.6 lbs. Briess Pilsen UNhopped liquid malt extract 1.25 oz. Pacific Jade hops (12.9%) - bitter 1 oz. Cluster hops...

I "brewed" a cider on 8/10. Ingredients: ************ 5 gallons Kroger store brand apple juice 1 tbsp. yeast nutrient 1 packet Nottingham yeast Had a good fermentation that was vigorous and lasted a LOT longer than I expected. I did this fermentation in a 6 gallon carboy, so I could...

I've got several batches of beer going and am too lazy (without enough space) to brew any more beer at the moment. So, I got a little crazy and decided to make homemade, non-distilled rum. Basically, I want to start with a crazy-high OG and ferment using a high alcohol yeast and see what...

I did an apfelwein 8 days ago with the following recipe: 3 gallons "natural" (cloudy) apple cider/juice 2 lbs. table sugar yeast nutrient Lalvin EC-1118 I'm doing this in a bucket, so I can't see into it. It bubbled like crazy through the airlock for several days. Now, the airlock is...

I'm just starting to kind of veer off the beer-making path a little and have done two batches of cider (well, one apfelwein, one cider) due to their ease of assembly, no boil, etc... I've also been told about a Welch's table wine that can be made with Welch's grape juice, table sugar, and a...

Two nights ago I kegged an English Bitter. It is my third kegged batch. For my first two kegs, I force carbed and I was very disappointed with the results. I'm not sure whether it was that I rushed the beer or maybe my setup, but if I have to age the beer anyway, I'd rather natural carb at...

Last week I started my first cider/apfelwein. My recipe was: 3 gallons "natural" (cloudy) apple juice 2 lbs. table sugar 1 tbsp yeast nutrients 1 packet Lalvin champagne yeast The apple juice was pasteurized and had no preservatives. Ingredients list was like "apple juice, water...