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Brann_mac_Finnchad

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Join Date:

04-26-2012

Last Activity:

04-19-2014 9:42 PM

Likes Given: 19

15 Likes on 13 Posts 

LATEST ACTIVITY

  • Posted in thread: Stout braggot too sweet now :) on 04-10-2014 at 12:12 AM
    Motion carried on the cacao nibs. They are easily available from Amazon. Make sure you toast
    them before using.With cocao nibs, they are a bit like hops in how whether you boil and how
    long you get di...

  • Posted in thread: Smoked Honey Mead on 03-23-2014 at 07:28 AM
    Also, you could also consider using some lapsong souchong tea in there as well. One of my
    favorite homebrew recipes is a smoked beer that uses only 2 lbs of rauchmalt in the mash, and 2
    oz of lapsong...

  • Posted in thread: Light Cherry Cyser on 03-20-2014 at 10:28 AM
    Sorry for delay.Yes, everything gets mixed together. Honey gets heated just enough to make
    mixing easy.Cider isn't clarified, and may have more flavour. Use what you have. Unfortunately,
    living where ...

  • Posted in thread: Smoked Honey Mead on 03-20-2014 at 10:20 AM
    Maybe start a mead with unflavoured honey and the same recipe, at the same time? And blend to
    taste when they are finished.

  • Posted in thread: Belgian Dubble Graff on 02-20-2014 at 07:23 AM
    Belgian Dubble Apple Ale4 lb pale ale1 lb crystal 1201 lb Special B (Cara aroma used)1 lb
    raisins1 pounds honey2 pounds sugar2.5 tsp DAP (Di-ammonium Phosphate4 gallons apple
    ciderSaflager S-23Grains ...

  • Posted in thread: Making a sour cider on 01-28-2014 at 11:07 PM
    You should be fine on part of the rhubarb. 3 pounds per gallon gives a light tartness (with a
    sweet wine). 'Course, the stuff I used may have been low on oxetic acid...

  • Posted in thread: Malted Buckwheat Graff on 01-26-2014 at 03:48 AM
    Interesting. Never heard of malted buckwheat...how does it taste?I love making graff, and have
    to force myself to make a straight cider occasionally.

  • Posted in thread: Oats in mead on 01-21-2014 at 11:57 PM
    Yup, they give body. Add rolled oats as oat water (very, very thin oatmeal) in primary.
    Toasting the oats before cooking is an option to get some toasty flavours. They do cause you to
    lose more when r...

  • Posted in thread: Innoculating with an accidental sour? on 01-11-2014 at 01:54 AM
    Excellent--thanks!Slainte!

  • Posted in thread: Innoculating with an accidental sour? on 01-10-2014 at 07:10 AM
    Some time ago I mixed up a wheat graff (cider/beer hybrid), and during fermentation it soured
    (not sure what the bug is). It came out tasting delicious, and I'd like to brew up a full batch
    of it one ...

FORUM SIGNATURE
There is one secret ingredient that makes anything better......time. Primary: Secondary: Oaked Ginger Cider; Pumpkin Wine; Dry Hopped Cider; Tertiary (or higher): Raspberry Capsicumel; Heather Tip Metheglyn Drinking: Belgian Dubble Apple Ale
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