Recent content by 1971hemicuda

Please Please Please, me me me I have already a 14.5 gallon one, this would be great for my half batches!

I never got around to trying to make it with just lactose and sugar. ...time. Time is always the problem I did, however, find "Fat Free Sweetened Condensed Milk". I got 3 cans, used my slow cooker, and put it on low for 6 hours. Just take the labels off the cans and let them sit in the hot...

I guess my thought was to create a traditional "style" dolce de leche spread, which highly condences milk and sugar. 1 qt of milk with 1 cup sugar boils down to about 6 oz. It will darken and develop flavor the longer you let it boil in condensed form. Which is why I am using the 64oz of...

Ok, so, I was thinking of doing something slightly different for my next stout. I'm thinking Dolce de leche stout. A form of a milk Stout Dolche de leche Made by combining sugar and milk to create a Carmel spread through the maillard reaction. However, I don't want to use milk because...

UPDATE on my post below.. Pitched 250ml of a 2L saison starter. Waited 5 days. My new gravity is 1.019! So, here is some info Omega British VII SG - 1.069 FG - 1.027 250ml Saisonstien's Monster (82% Attenuation) SG - 1.027 FS - 1.019 Personally, I should have pitched...

While mash temp does dictate the amount of fermentable sugars it doesn't dictate the amount of sugars the yeast can eat. Different yeast attenuate more than others. Belgian yeast can ferment up to 85% and Brett can go even higher. British yeast often leave the beer maltier and attenuate much...

This still open? You still looking for FVM?

Unfortunately, I do agree, without doing the tests I just don't know "for sure" On the subject matter of tests. I've done Ward Labs the past few years. Are there any other companies out there testing water for brewing, or should I just go back and use them.

Ok, I'm done with movie references now, I promise... But, my water does suck. Right now, my water is great! But, i'm moving. My GF has a well and a water softener (yes, I know to NOT use the post water softener water) and the water STILL tastes terrible. No, I haven't had the water...

This is how I'm looking at it. I know "roughly" where i'm at. My pH meter reads within .2 of what they reported I should have, so i'm close. I know that adding some water salts can bring down pH and I can test, and add acid for the rest. If done right, I should still get great beer every...

I made sure to add it!

So, this is the 2nd time i've gotten my water tested. The first time, it read 9.1! When I plug all the numbers into Bru'n Water, all the numbers appear right. Yep, i have high pH for my water! When I use my pH meter it read 8.9 so i has to be close

Not sure if this exists elsewhere. Forum's can get so cluttered. So, I figured I would post this. If others want to follow they can Here is my Ward Labs water analysis for 2015 Location : Aurora, Illinois pH 8.7 Total Dissolved Solids (TDS) Est, ppm 407 Electrical Conductivity...

I make my own vanilla extract with Vodka and vanilla beans. So, I totally get WHY you would make the extract. I just wasn't sure if the beer itself would be alright with extracting the flavor. I guess I will figure that out. That being said....If its not enough vanilla, i'll just add...

Thanks for all the advice! I'll be checking it again this weekend and see where i'm at!