Recent content by 50SuperDeluxe

I drank all mine. Too early to age out. But my Maple sap/ syrup supplier is SO ready to give this another go this year. I will definitely be doing a starter with this. Too big not to. If you are going to give this a go, its not hard to do, and so beneficial. I just did a huge Imperial Porter and...

Use a yeast starter or make sure you buy enough yeast vials or packs. Dont underpitch. I was told another pack per .015 of gravity over 1.060. Please correct me and educate me if that's in error.

I delivered half to ny maple supplier a weekn or so ago with instructions not to drink untilbat least Halloween. Resisted temptation last night. Had a 10 month old Braggtt instead. When I deliverd we also bottked the maple wine which is shaping up into a very smooth sherry thing. Willbpost back...

I wish I could keep it around. I'm guilty too but it starts getting consumed as soon as it carbs up! Ill be liooking to squirrel away some bottles from this hibiscus batch but I need to almost keep a batch going at all times to neet demand. The first couple batches with other yeasts werr too...

I'd say you really need t o use your hydrometer to know you've finished out. I use Notty for my ciders as well because I like it a touch sweet, not apple soda pop, but not tongue sucking dry either. I go with pasteurized juice, 5gal, and two pounds of brown sugar pasteurized to 150º. Pectic...

Well it's all finished out and bottled. I ventured a bottle a day or two ago. Carbing up nicely. Pours like a stout with a thick creamy head, mild carbonation at this point a month after bottling. Tastes like a semi sweet brown with a hint of maple and I can tell the oak soak is there. Still a...

Looking into it. I have time....

Hey strangegreenman, I think 1.017 is fairly dry for this. Rock on!

Fermentation finished about 5 days ago. Ive been busy and this is gonna need more aging than that. O.G. Came in at 1.115 after I added .5 lbs by weight of maple syrup at peak of fermentation. I finished at 1.017. According to the Rooftop brew calc. That's 13.1% ABV. In drinking the devils cut...

I realized how much I took from his recipe when I re-read all these posts. I used a Scottish ale yeast and it has gone nutz bout 26 hours from pitching Until this morning when I has dropped significantly in intensity. I'll be watching this fern carefully. I've added a little fermaid and may put...

Can someone put up some numbers about how they determined proper carb for this beer especially if you primed for bottling with maple syrup? I've got a huge "waterless" imperial maple brown going and I want to make sure it finishes right. Thank you all!

Epimethius, sir, I have a question bout your priming with maple syrup in this batch. I just moments ago added 8 oz of syrup to my primary of a sap-based imperial maple brown. before this add at high kreasen, the OG was 1.100, so it's up there. first maple in was 11 oz. at 2 min. Before flameout...

Hey Salmonbrook! I just posted. Similar thing in the fermentation yeast category because I was worried about the take off of my yeast. How did yours turn out? My recipe is very similar to the be you posted and I'm wondering bout my second maple syrup addition. What was your OG n that beer? I...

It's alive! Alive!! She lives and is gaining strength. Blowoff was in place from the start and it's gonna need it. I did not get to another smack pack. I live in Minneapolis aNd if you've seen our weather today....I didn't want to just dump in Nottingham because I have it. Anyone have thoughts...

Thank you for the advice sir. I I'll get a couple more packs moving in it ASAP. I did not expect that big of an OG. I've done braggot with a pack of safale 05 and a pack of champagne pitched dry right into the must with an OG of 1.225 and boom going nuts the next morning. I'm thinking some yeast...