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Thanks for the feedback!!! I pulled the ginger from a ginger ale recipe i found, however locating the extract was a pain so i started my home made batch today. Should i just put the 12 grams(the amount I'm using in the extract) straight to primary? Is 12 grams more than you would use in your...

Had trouble finding Food grade ginger extract so i thought i would post my home made ginger extract recipe. 12 grams shredded (i used a cheese grater, but a food processor would work i think. The finer the grate the better the extract.) fresh ginger 4 oz of cheap vodka 40% or stronger (i...

So this probably isn't anywhere near exact, but this is what i came up with: Cranberry Ginger Shandy - 6.25 Gallon BIAB 55% eff 6# Avengard Pilsner 3# Avengard Pale Wheat 2.75# Flaked Rice 2# Avengard Pale Malt 1# Avengard Vienna 15g Cluster (6.5% AAU)@ 66 Min 7 g Cluster (6.5% AAU) @...

When i made mine i over spiced mine (might have something to do with adding the same amount of spice i put in the boil into secondary for 4 months). I brewed in late March and didn't bottle until early this month. That being said, I like the extra spice, just probably wouldn't add to secondary...

Just bottled, after 6 months in secondary, 7 more weeks of bottle conditioning and be ready just in time for the season!

Was going to get this started for an early brew to make sure it was completely finished by October. Any advice for BIAB brewers? I already planned on upping my grain bill by 25% all around and instead of using rice hulls was going to use 3 lbs of minute rice.

So what was the vote for the best rum, I am about to start this and was thinking 750 ml Captain Morgans Parrot Bay and 750 ml Sailor Jerry Spiced Rum. Any other suggestions?

Hope this helps: www.homebrewtalk.com/wiki/index.php/Racking

How did this turn out?

Was thinking of making something like this. Was just wondering how did the recipe come out? Any improvements been made since last post? What yeast did you use?

Anyone tried this yet?

I just started brewing this last night and followed the recommended edits to the recipe used approximately 15 lbs of honey and halved the clove, also use champagne yeast as i live in texas and have been told it was more stable in the summer months. Was just wondering did anyone have to back...