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I am drooling... This is my second year with hops, No cones last year, and it looks like I'll end up with a whopping 3 cones this year off of my two rhizomes. Hopefully a full crop next year. Kudos!

Could I add an "f" pak after clarifying and bulk aging for 3 months? It's my first wine (basically a welches), and really has no flavor. I made pink alcohol.

My best beer investment ever was the keg setup. Only one container to clean/sanitize, and beer on tap! Makes sharing, aging more difficult (more temptation). You can also force-carbonate which is awesome! I also have a Beer Gun to bottle off of the keg, but that's really messy since the beer...

Perhaps my process is different. I also use a pound, but I just mix it in with the rest of the mash since I'll be stirring it during the process anyway. It sounds like you guys create a bed on the manifold to keep it separate some how? Mixing it together seems to give OK results with wheat, but...

I've used the yeast cake for beer before, I guess I never thought of using the wine yeast cake. Good idea!

Very nice. Home-made lemonade I assume?

I'm curious how you make Hard Lemonade. Do you make it sparkling? Or still? I'd love to hear your process (or recipes...). We were discussing it on another forum.

While at the grocery store today, I got inspired to try something I've been thinking about for awhile: Cyser. Here's my recipe, it's too late to change, but I'd love any kind of feedback! 5 lbs, 12oz Honey (local honey found at Smith's...strange) 5 12oz cans frozen apple juice concentrate...

Great to hear! I often find our own standards are the most difficult to live up to. Good to know you found a process that works for you!

That is glorious! My beer fridge is something out of decades past....

I just happen to re-read this post. It's unusual to see a beer actually become "clear" in less than 3 or 4 weeks prior to bottling. I've let beers sit for two months in a carboy to clear and they never did (still tasted great, though!). In my experience, if you bottle cloudy, it'll never get...

Happy B-Day Smurfe! I know you from another forum as well ( brewersroundtable.com ). Here's to another year of fermentation!

My condolences for your loss. I once had all my beer recipes/session notes/final notes on my home computer. That hard drive crashed. I lost every single bit of brewing from my 6 years (unknown number of batches...almost 100) of hobbying. I now keep everything saved on the hard drive, a flash...

Wheat beers are light, delicious, quick, and easy. In fact they benefit (IMO) from a little warmer fermentation. I prefer to use wyeast #3068, Weihenstephan Weizen yeast. It's ridiculously active (use a blow off tube!), and adds a very fruity character to a nice light wheat beer. Use wheat...

I'm not sure any of these constitute "beer" in sense of what can be made at home.. The fact of the matter is, these very clean, light-bodied beers are very difficult to make at home. There is some snobbery involved against these beers, but they are what they are, and a lot of people like them...

That's kind of funny...In European pilsners, I sort of enjoy the skunk smell, but that may be nostalgic....

It's not a bad idea since bright light reacts with hops to create that "skunked" smell/taste. However, if it's not bright light and will only be there for a week or two, you're probably safe. <strike>As for wines, I have no idea. One of the seasoned veterans here should know! </strike> Edit: I...

The one thing you'll notice if you ferment your beers at a higher temp is that they will all have a certain flavor (sort of yeasty, but not really). I originally got discouraged with beer because they all had "That" flavor. When I came back to it and was fermenting at 65-68*, all was much...

I knew it! I knew it! No wonder I can drink "cheap" wine and enjoy it. And the one time I had a bottle over $75, thought it was disappointing. Perception is everything.

Good post. I wasn't sure what yeast to use. BTW, this will only be my second batch of wine. Most of my fermentation history is with beer. So...any advice is very welcome.