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yep. I hear ya.

Does anyone know how to make a slushy? It is the process used to save and reuse yeast. thanks

Yes, xanxer... yuck...do not like the IPA LOL. I really like the Spagnols Cervaza and we just tasted the Smoked Porter we bottled last week. It needs more time to carbonate but the taste is interesting. We are going to make this one again and add strawberrries. I just picked up a mexican lager...

Bottled, yucky but the ale drinkers love it..not me.

Yep, the Brewhouse kit of Cerveze was good but when I changed the yeast ...based on something smurf wrote. Second batch with the change of yeast was definitely better. I am shocked the beers are ready to drink so fast. I still am not fond of the dust in the bottles. I may go to forced...

HEY MICHIGAN GANDER...i'm in Spring Lake but an MSU alum Spring Lake, Michigan

Hi Frank, nice to hear and see you are a happily married man. Thanks for the info. GO GET THOSE FISH!

You are back! Happy belated birthday!

OMG!!!! You are indeed the man. I bet your wife is a happy woman!

Soooo, I have moles in my yard...does that count? :-) I think your sightings are very cool and wished I lived in the remote areas where you have these.

Masta...welcome back!!!! Not the best of conditions to come back to.

So did you ferment this in a standard 7+ gallon primary or a 12 gallon primary like the instructions say? I had this discussion on the web earlier...we settled on a standard primary as OK.

yep.

Yep...I am using a 7.9 standard wine making primary. There is so much to learn about beer...I wasn't ready for this. "Krausen Levels ?!" Ouch, I obviously had become "wine making lazy". Thank you for your wonderful, fast and expert advice. We will forge forward into "Mex. Cervesza Land". I will...

Yes, I know...you are all very informative, nonjudgmental and competent here. Love it! I am about to start that Mex. Cerveza and it calls for a 12 gallon primary. What's up with that? Can I use a plain old designated wine primary?

Wow wade...I am shocked...I assumed it was a toss and a slap to my wrist for being negligent. Thanks for the info...I'll add the sugar and get on with the bottling. BTW: I hate the smell of this stuff but love beer and was asked to do this for my beer drinking kids. I have a cervesa (sp) sitting...

I put this together about 4 weeks ago and didn't arrange for anyone to take care of it while I was gone ( it was an unplanned trip ). It has been sitting in the carboy since I left on March 18. Also, I used K-meta not bleach or the agents typically utilized in beer making. Do you think this is...

Yep, made several of them...no problem.

Sorry...I know, I know but my wine maker buddy has to see it in writing or he will not want to put extra K-meta in carboys at bulk aging. any suggestions for a scientific journal or something like that? I bet this has been here at least a million times. Thank you!

Oh go Canada! My neighbor. You so rock!