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Very cool, thanks Masta. I shall put them on cold air now. I have 2 more kits waiting to be made. I have a Fat Tire clone and a Cream Ale.

Sooo, how about the ageing part?? Does it need to age some more or should I refrigerate the whole lot of bottles?? Or refrigerate anyway and let it age on its own or should I drink and give out to friends and family??

ok, yesterday I put one bottle of my American Amber in the fridge for today after work. I opened. I heard a pffisst and poured in a clear glass mug. I smelled and it was heavenly. I tasted and it was pretty damn good. Now that the beer is gone, I have a concern. The beer tasted a bit watered...

Its done. I have about 2 cases of American Amber sitting in bottles waiting for the carbonation. I bottled them yesterday after racking the beer again and doing another clarification cycle. Its amazing how 2 rackings can clear up a beer. The beer smells so good and when I tasted it during the...

Here are my 2 cents. When I first started and really wanted to get going, I had only purchaseda starter ingredient kit from George. I went to my local water bottling company and purchased 2 3-gallon plastic carboys for $5 each and used them to ferment my fruit for my wines. Everything has...

peterCooper: I am an electrician. Although, in the Marine Corps, I did learn a bit about wiring explosives. Cant figure as to how to apply it to wine or beer making??

Let me know how it goes. I will be thinking about you as I finish wiring a house tomorrow (on overtime!).

I would suggest a piece of ply wood that would be big enough for the bottom of the TV to rest on. Then naila 2x4 on the down slope end so the TV will not slip off. Then attach a rope to lower it down the steps. In reverse, attach the rope to the 2x4 and pull up the stairs. All processes should...

Well, the American Amber is looking good and I will be bottling next week. I have tried a few more beers and have decided to do more extract brewing but not from a kit. I have a few recipies that I want to try out with some blending of grains and hops. I have even considered not making any more...

Does anyone know of a kit or a recipe (extract) for an Oatmeal Ale?? I dont want a stout or dark bitter beer. Something like a pale ale or amber, with the oatmeal flavor. Is there such a thing??

I tried a Nevada Porter. It was terrible and im sorry to say that I poured it out. ICK!!! Now, I have tried and liked a oatmeal stout, but it was a bit tough. I have also tried and liked a Nut Brown Ale. I have a few others that look good as well. I seem to like the lighter color beers.

I racked the American Amber yesterday to a 5 gallon carboy to let it sit a while to clarify before bottling. It smelly very yummy!! Like a honey meets molasses. I cant wait to start drinking it!! I went to the local liquor store to purchase different bottles of imports and specialty beers to try...

Thanks to both of you, Martina and Stevo. These ideas are very useful. I originally started with the frozen lemonade concentrate. I finally used 3 packages of yeast to get it going. I think that when I diluted the mix to give me the lower S.G. and I left the yeast for 3 days without stirring it...

ok, Im on day 3 of fermentation with my Brewers Best American Amber from George. Its singing songs and im dancin a jig right along with it. Drove today to my nearest brew shop, Flagstaff, AZ.it was a 3 hour drive. I had never been there before. Even though its closer than Texas, the prices are...

I wonder if Martina would be so kindas to share her recipe for her hard lemonade??? I know I would appreciate it!!

Well, its hard lemonade and my goal is to get it at 6% alc. Is this still wrong?? I was under the assumption that if the S.G. is too high, all you do is water it downand if the S.G. is too low, you add more sugar. Correct?

Well, im now getting a burp every 2 minutes at least!!

ok, racked the peach/nectarine again and couldnt help notice that the lees smelled like it was spoiled. Huge rotten egg smell mixed with something from the inside of a septic tank. I had not tasted the wine yet, but later I had to. I was afraid that the wine was toast. It tasted ok, a bit tart...

ok, I checked the S.G. again and the alc was at 14%, so, I watered it down to 6%, stirred very good again and added more nutrient and energizer and I shall see what happens in the next day or 2. I hope the extra water will bring down the acidity to a better fermenting level.

I started with the 71B, then when I started another starter(1118), I started off with the grape juice(1 cup), then added little by little the original lemonade must until I had 1 gallon. At that time, it was fermenting. When I added it to the other pure gallon of lemonade, it started to ferment...