Last Activity:04-09-2015 11:15 PM
Likes Given: 3
2 Likes on 2 Posts
Posted in thread: 1.122 og on 04-10-2015 at 03:54 AM
Is it okay to use wyeast wine neutrient, staggard? It says to use 1/2t per 5 gal, will it give
off flavors if I put more in the next day?
Posted in thread: 1.122 og on 04-09-2015 at 11:04 PM
It's a 5 gal batch. I did add wyeast nutriant and DAP. It has started chugging slowly. I was
mosly worried that it would be sweet. I was going to add more nutriant and DAP tomorrow, would
that be wise...
Posted in thread: 1.122 og on 04-09-2015 at 10:35 PM
Not sure I understand: the gravity is caused by the amount of honey in the must - the more
honey in a gallon the higher the initial gravity. A gravity of 1.122 just means that you used 3
lbs of honey ...
Posted in thread: 1.122 og on 04-09-2015 at 09:46 PM
I'm not sure why my OG is all the way up to 1.122. I used 2 5g packs of K1 V1116. I don't
really care for sweet meads or wines. Will this ferment down far enough to get it on the dryer
Posted in thread: Whiskey Barrel Aging on 08-21-2014 at 08:15 PM
Please let me know if it works. I will putting mine into the barrel In 2 weeks.
Posted in thread: Whiskey Barrel Aging on 08-21-2014 at 08:04 PM
No way to carb that up? That sucks.
Posted in thread: Whiskey Barrel Aging on 08-21-2014 at 08:00 PM
So you are kegging and it won't carb up by force carbing?
Posted in thread: Whiskey Barrel Aging on 08-09-2014 at 01:54 AM
I have aged two beers, an 8% Porter and a 7.5% Red in a 10 gal whiskey barrel from a local
small batch distiller. I kept it wet between the two with a bottle of Jim Beam Devil's Cut.
Both sat for 30 d...
Posted in thread: Free HomeBrewTalk Swag - Giveaway Open to All on 08-01-2014 at 03:41 AM
I'd love it!!
Posted in thread: Used liquor barrels on 08-01-2014 at 03:25 AM
How long would you ferment a vanilla oatmeal stout in the rum barrel?