Recent content by lumpher

Should be. Sounds like normal sediment. Taste it. Did it taste good? That will tell you more than we can.

I've been considering a Spundit and a Blowtie. My wife might order those for my birthday. I'll tell her what she got me when they get here, or I might order her some jewelry, and not understand when spunding valves arrive instead... :ghostly:

I'm going to order 2 Blowties. For pressure fermenting and closed transfers, which 1 do you like better as-is and unmodified? I know the v1 has a better gauge, v2 has a new toy or 2, etc, but if you didn't have any and were going to order 2, would it be 2 v1, 2 v2, or 1 and 1?

2 packs should be fine for 1.070. That's what i use for that gravity. What is your fermentation temp, and how long do you let it ferment?

Late for the answer, but I got a pound of Belma when it first was introduced for $6 a pound. Good thing it was cheap... I threw almost all of it out. I think it's nasty.

I've never used them, and with such a "glowing recommendation", I'll strike them off my list.

https://labelpeelers.com/beer-making/adjuncts/flaked-maize-10-lb/ You can use that, then go here and request price match and it's free shipping at $75. https://www.howdybrewer.com/products/flaked-corn-10lb May not get the full match, or you might. Worth seeing what they'll do for you.

Put 5 lbs of blackberries from my garden into 2 bags and into some k-meta water in prep for cider. Froze them to break up the cells, then mashed them up really good. Next step... add the apple juice.

I'd just order the ingredients or even a kit from an online store. Easiest way to get everything, unless you have a real hankering to do it all from scratch. If so, there are some here who can help you with those steps. You can also find how-to videos online. I've never malted grain, and only...

Wise decision. It would get a bit tedious serving tap draft out of 12 oz cans. You'd be changing out the source pretty often. :ghostly:

Brewers have been using brown and black malt for many centuries, but what we think of as crystal or caramel malt didn't start being used until the late 1800's. Most likely in the 14th century they would have used brown malt. By saying "adapted recipes", he's giving himself a little wiggle room...

I'd like to try this.

Short answer: No, they did not backsweeten, but they did add to it so it wasn't just honey, water, and yeast. Here is an interesting article I found by the guy that wrote "Make Mead like a Viking": https://fermentology.pubpub.org/pub/cwi5cero

I'd be willing to say that batch is infected. If you can, ride it out, but don't get your hopes too high.

What size of vessel are you going to use and what size of starter? 1l starter in a 2l vessel? 2l starter in 5l vessel? 2l in a 2l?