So last Saturday night I got a scary call at work. My neighbor called to tell me that a drunk driver had hit my house. Wife and kid were okay but very shaken. I ran home from work to find a drunk doing the walk for the cops in my driveway with his work truck embedded in my living room. Thankfully my...

BlackDuck wrote:Jim...we just need to come up with a good name for this one. I'm looking forward to creating another excellent beer with you Jim!!!

Well if you have any problems with this one you could give a nod to the hops and call it "Cluster@#$!"

If Zeus is the same as Columbus, I would recommend trying it as a flavor and aroma hop.

The AA% would have you think it is just for bittering, but I love it as a dual purpose hop! In fact you can skip the 60 minute boil and get loads of IBU with just a hop burst.

Heat rises, so the paint can heater should be on the bottom level. I can see from the picture why this isn't ideal space wise, but if you try to radiate heat down you fight a losing battle.

SWMBO has declared this the best thing I've ever brewed!

As simple as this was to make I am not sure how I feel about that.

Delicious at bottling. I would describe the apple flavor as delicate, but still noticeable. If its already drinkable I better getter working on another batch before this runs out! Any suggestions for improvement? I prefer dry wines, so I wouldn't try to sweeten it. But the body is a bit light. Perha...

I do my grinding in a small coffee grinder a few ounces at a time, so I value my grain bill size differently.

You might try chocolate malt if you can't do coffee malt. It gets you roasty flavors with larger amounts. I am a big fan of chocolate malt.

I ended up changing things a bit.

2Gal Apple Juice
2C cane sugar
1 can AJ concentrate
Lavin 1118 yeast
2t Yeast nutrient

Should be around 11% ABV I believe

My LBK is happily bubbling away, thankfully none of the "rhino farts" other people complain of when making apple wine

You could do a full LBK/LBC sized batch by adding some LME/DME after the boil. You get a larger batch size with no real added effort on your part. You could reduce your base malt and save a little time grinding as well. The partial volume mash technique is especially handy if you don't yet have big ...

Its not a forum, but I have been doing lots of research here lately: http://winemaking.jackkeller.net/

I would say that 4 peppers was the correct amount. Bottled it today and it had a nice kick to it, but not too strong. I would say I could drink one beer without being in pain, but I probably wouldn't drink more than one at a time. The aroma is awesome! I'm kinda excited to cook with this beer also. ...

I found Edwort's recipe on HBT and was intrigued by its simplicity. I've never made wine before and I was planning on making this in my MrB fermenter. I am planning on adding yeast nutrient to recipe. Is there anything else that I should consider tweaking? Here is the original recipe for 5 gal, I wi...

I will be rebrewing one of my first recipes, ROktoberfest. Simply MrB Oktoberfest + Robust LME pouch. Needs a bit of extra conditioning to hit its stride, but it is damn tasty if you can let it alone for 7-8 weeks.

I ended up doing a MrB Cervesa + Pale LME pouch.

Hey JP, Is it just the head retention or is there a noticeable difference in the body as well? (Leave it alone RB :lol: ) We are fixing to help a guy brew his first beer, which will be a BD batch and I don't have any Carapils to steep. I was going to post a thread and see if adding some CaraAmber w...