Craft Forum / Winemaking / Brewing / Brewing / July 2009

On impulse, I bought an $11 900-mL bottle of a Belgian commercial beer
called Delirium Tremens (delightfully low-budget web site at
delirium.be).
What's up with this market niche? The prices are absurd, so I have a

I just had to switch from bellsouth and am using the freenews.netfront
server.  I'm seeing very little activity on the group, but not sure if it's
filtering out posts.  Has there been a dropoff in activity or could I have a
configuration problem?

TARogue asked about this, and I didn't want to jack someone's thread,
so splitting off to a new one here...
A while back, not wanting to spend money (I hate spending money) I
pulled apart a few old drip coffee pots and removed the horseshoe

Just a quick word to the wise to check your whole hops before throwing
them in.   I sometimes find leaves and other small undesirables but
while brewing tonight and was weighing out some whole tettnanger hops
I found a big chunk of god knows what.   It was a resiny, sticky,

Greetings, it's been a long time since I've posted to this forum/ng.
  I'm making my first batch of sake and I'm following Fred's 'Sake
(USA)' procedure.  I built the Koji, made the Moto, and went through the
three stages of Moromi (Hatsuzoe, Nakazoe, Tomezoe) - now I'm in the

This thing will clean the worst carboy or corny in under 30 seconds,
uses about a quart of cleaning solution, and cost's about 8 bucks to
make yourself. Check out how to build it at:
http://www.facebook.com/home.php#/album.php?aid=3838&id=1808186510

   I'm just getting back into brewing after a long hiatus. I decided to
get back into the hobby with a cherry stout since June was the month
to buy fresh cherries, at least in Texas. I have plans for the rest of
the year ending up with an imitation of Gulden Draak, a trippel from

Some time back I tried to make a red ale with Special B. It came out red,
but the flavor of the Special B was overwhelming.
So today I brewed the same recipe, but I used light crystal instead of
Special B, and a small amount of roasted barley for the red color.

I made a starter for the 1st time. (I often have to brew on short
notice with schedule changes so I will just put in more packets or
vials to get the count up.) I am making a pale ale SG 1.051. I looked
up the pitching rate on Mr Malty.com. I boiled 200 grams DME in 2 L of

Well the results are in (sorta).
I brewed two Scottish Twopenny ales, one with Crisp Marris Otter, the other
with Simpson's Golden Promise. Since Golden Promise is a bit more expensive,
and I can get Marris Otter in 50 lb. sacks locally, I wanted to see if I can

PLEASE HELP! My basement is becoming a hazard and I need to get some
stuff out of it.
One of the biggest items to go is my trusty Fermenation Temperature
Controller (now replaced by a GE fridge from the 60's).

I haven't heard recently, but how is the world-wide supply of hops doing
these days?

Now admit it, sometimes a beer in the morning would hit the spot.
It's not the taste that keeps me from having a nice cool stout when I
wake up, it's the alcohol.  I want to make a low alcohol stout or
porter that I can have before noon and not be asleep in a couple

I want to add peat smoked malt to a porter recipe I have. The original
recipe is 3 lb. Crisp brown malt, 3 lb. Crisp amber malt, and 4 lb. Crisp
Marris Otter. And no, that's not too much brown, so log as you use the Crisp
brown. Apparently other brands are harsh, but I haven't ...

I am planning to make a batch of Vienna lager soon and I plan to use
67% Vienna Malt and 33% Munich Malt in the grist.  Will this produce a
beer that fits the style? Assuming hops/yeast/etc match the style as
well, of course.  It will be a simple one-step infusion mash at 153F