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i recently tried a chimay beer made by the trappiste monks in belgium... it rocked! and i would also recommend the rochefort 10 @11.3%/vol if your planning to: -not have the power of speech at the end of the night -end up face down on the front lawn at the end of the night with your golf bag...

Hello everyone I recently brewed and bottled a "magic mixer" that should supposedly turn out like vodka and passionfruit. i bottled & matured it for 2 weeks and because I'm an impatient ******* i tried some the other day. it tasted very "apple cidery" and i was wondering if anyone knows if it...

TASTED MY FIRST BREW THE OTHER DAY. I MUST SAY I WAS MIGHTILY IMPRESSED WITH MY EFFORTS. :D I TRIED DRINKING COMMERCIAL BEER A WHILE AFTER AND THERE IS JUST NO COMPARISON!! HOME BREW KICKS ARSE! P.S. (WHEN YOU SEE BLACK BUGS IN THE CORNER OF YOU VISION THAT ARNT REALLY THERE AFTER DRINKING...

hey i read on an american beer site it was possible to make beer with caramel syrup(cooked sugar). is this possible? had anyone tried it? oh yeh thanx for the speedy reply on the last nagging question fiscus :ph34r:

i have a question on the subject of finings... i got a little packet of glycerin finings in my brew kit. its said on the packet to whack them in either after of before fermenting. does anyone know how long it takes for them to work...? or do you go for the "suck and see" approach?