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I am 15 I don't know why my profile says I'm a twenty something woman but I'm not. It started when we had a lot of plums my mom wanted to get rid of the plums so we made wine. Then I had an empty fermenter so we made beer. I get the recipes and pay for half the ingredients but if a cop asks I...

I think you will have a hard time getting the timing right. Cool too early you get bottle bombs cool too late there might not be enough sugar or you will have to wait a long time. What's wrong with the standard method?

This is the exact conclusion I came to earlier today! I think I could take some white labs super high gravity yeast which can take up to 25% alcohol pitch it in 15% alcohol repropagate, pitch into 20% repropagate 25% etc... As far as lab equipment goes my other hobby is chemistry so I have...

There are many different strains of yeast available some produce more alcohol others less, some produce esters and others do not. How can a homebrewer go about creating a strain of yeast unique from a store bought strain? If I wanted a super yeast like the one used to brew utopias could I...

If it's a five gallon batch just add 3/4 cup priming sugar boiled in a pint of water to the wort collected after raking from your secondary. It is more reliable and less time consuming.

Corkster are you serious?!?! Since when does 7092 + 10 = 8002 did you just skip the hundreds place? The actual current number is 7163. 5g dunkelweizn 7163+5=7168

Like this? Damn I love gimp.

1.115 is leaning to imperial stout status. I would suggest 3-4 weeks in primary, 3-4 weeks in secondary and 6-8 weeks in a bottle. A beer that big takes a while to ferment, age and mellow.

Interesting, beer that makes you angry. Except for the bouts of rage does it taste good? That sounds like a lot of citrus.

Yeah nyctophobia (fear of the dark) will probably be for a porter, stout or imperial stout.

I have never done an extract batch. The reason for this was I felt it was premade, like kool aid all I had to do was mix with water heat it an boil it. All grain brewing is easier than you think. I use a plastic bucket as a primary.

And even more...

My dog loves these! Thanks for the great recipe.

*Takes airlock off starter* :o

Shake the wort.

According to Papazian the blow off contains a large amount of very bitter hop oils and that if you don't use a blow off its best to scrape off the krausen.

After reading that instructable I plan on doing this, I will use the spent grain from the imperial stout I brew this weekend and I will use hop tea as water. Unfortunately I won't be able to make the bread for another 2 weeks because of passover. If I take some of the wet spent grain and...

Do you use the grain wet or do you have to dry it in the oven first?

What about using all the parts of a beer batch (all the grains, yeast, maybe hops) and simply making bread with it? Would that work or would that be immpossible because the grain would be malted?

Ok I just got all the stuff I need to brew this beast but when i was over at my LHBS the guy that worked there looked over and exclaimed this beer was going to be INSANELY bitter. He said it was unheard of for an imperial stout but that it would still be quite intense. Did the hops give too...