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Having just finished an ale trying to capture the flavour of scotch, I figured I would try my hand at capturing the "spirit" of tequila in an ale.(please forgive the pun, I couldn't resist) I'm going to try for a relatively light bodied ale for a base, and I am trying to figure out how to...

Currently I have an experimental nutella stout sitting in my carboy and, unlike most ingredients, the hazelnuts are refusing to sink to the bottom. I already dealt with the hell of transferring from the primary, and I am hoping to bottle sometime in the near future. The biggest problem with...

4 1/2-5Gal unfiltered cider 5lbs honey (any variety) Get 4 1/2 gallons of cider, unfiltered and without preservatives is best, but juice or concentrate would work best. On LOW heat, warm up one gallon of the cider and dissolve 5lbs of honey, I prefer a very floral tasting variety to contrast...

I'm making a sparkling wine and I want to be able to get rid of the lees without all of the work with degorgement. In the wine book I have the author mentions vintraps, which essentially trap the yeast in a tube so that you end up with sparkling wine. Does anyone have any experience with this...

I'm looking to make a dry rose petal mead that will finish in relatively short order for a mead. Here's the recipe I'm thinking of using; 2lbs Wildflower honey 1 pint rose petals 1 tsp yeast nutrient 1 packet champagne yeast My plan is to boil 1/2 gallon of water, pour it over the rose...

It's getting close to bottling time, and I am thinking of priming with the fruit syrup that I used to flavor this batch. It's a raspberry syrup, 50g of sugar per quarter cup, and the only ingredients are raspberry juice and sugar. What I want to know is how this would be done, and would it give...

Has anyone tired, successfuly or not, to make a leffe ruby clone. It's the leffe version of a framboise, so I was thinking of using a leffe blonde clone base, minus the biscuit malt, but if anyone has any previous experience, I'd love to hear it. I know it is a raspberry, but I think there are a...

After many a search on this site and elsewhere, I have found almost 0 information on gruit/unhopped/herbed/medievel ales from those who have brewed them. I've looked all over the web, and the only helpful site has been Gruitale.com, although they have very little in the way of trial and error...

Does anybody have any opinions on what makes a great beer for spring? I've been looking (unsuccessfuly) to find a recipe that would work for those months that are no longer winter, but denfinitely not summer. The rest of the seasons have specific beers, so why doesn't spring? Or does it and I...

After trying my first homebrewed gruit, i've decided i love it. It definitely needs some time to mellow out because of its high abv and strong herbal presence. Anyway, I'm thinking it would make an excellent ale for Spring, and I was wondering if it would be a good base for a fruit ale (yes...

So I've been getting into medeival brewing and traditional, pre-hops recipes. I have a gruit bottle conditioning and a sahti in primary. I'm excited to try the gruit, which I bittered with yarrow, wild rosemary and wormwood in place of sweet gale. I was wondering what recipes anyone has tried...

So i bottled five days ago and used 2/3 cups of brown sugar to prime my first batch. It was a five gallon batch and it had finished fermenting. Today I opened one to test, and it foamed out of the top for about a minute, until i poured some into a glass. I dont think it is infected, but I from...

So my recipe and instructions call for a week of fermentation for an amber ale. It has been a week, and it looks like fermentation is over, although I don't have a hydrometer to verify. I have decided to leave the beer in the primary, rather than rack it to a secondary, and am wondering when I...