Last Activity:06-20-2014 11:13 AM
Likes Given: 14
9 Likes on 8 Posts
Posted in thread: stabilizer and aging on 10-31-2013 at 06:54 PM
First off, im a little new at the mead/wine biz. Ive done several batches of melomels but i
still dont know if Im going about it the right way. My question is this:Do i need to stabilize
the mead befo...
Posted in thread: Recipe Critique/Suggestions - Peach Cobbler Ale on 08-16-2013 at 06:40 PM
Hey there! Well i made some changes as i brewed and i ended up with an amazing beer and i will
be doing it again soon. So here are the modifications i made on the fly.The ingredients were
brewed as po...
Posted in thread: Champagne anyone? on 08-14-2013 at 02:16 AM
I found this article that may be of interest to you: tips in there, thank you! I need to
figure out how to get around using a counter pressure bottling device...
Posted in thread: Champagne anyone? on 08-14-2013 at 02:07 AM
Would that not cause oxidization problem?Well im not sure but i dont think so. I just see it as
one extra transfer. From secondary to keg then keg to bottle. Maybe im missing something.
Posted in thread: Champagne anyone? on 08-12-2013 at 03:11 AM
Well, i don't have any for you...but i am looking for some input on recipes and most
importantly bottling. I did a 2 gallon batch of kiwi chard but i used champagne yeast and it
has that sharp charact...
Posted in thread: Kona, Fire Rock Pale Ale (AG Clone) on 07-31-2013 at 02:51 PM
Outstanding recipe. Thank you sir! I did a test batch and loved it. Ill now be brewing it for
my little brother's wedding in Kaui.
Posted in thread: TDS Meter for cheap on 07-29-2013 at 02:29 PM
I found this on a deal site: this be useful to me enough to justify the few bucks to know how
hard or soft my water is? Or should i just go get a water assay done?
Posted in thread: Kome Koji question on 07-24-2013 at 03:28 AM
I had a thought that i wanted to get some input on before i try it out.Do you guys think the
Aspergillus will grow on oats instead of rice? I had this idea of trying a similar rice wine or
Sake with o...
Posted in thread: Question on Sake yeast on 07-24-2013 at 03:14 AM
From all that i have read, true Sake yeast is a lager yeast. And i see that a short portion of
the fermentation is at lager temps, but for the most part, the main fermentation is done at
room temps. T...
Posted in thread: What's in your fermenter(s)? on 07-18-2013 at 11:49 AM
An expirimental mess of a Sake. Who knew that would be so damn complicated! Also peach melomel
and vanilla metheglyn.