Last Activity:04-05-2009 12:59 AM
Posted in thread: Adding Strawberries to 2ndary on 03-12-2009 at 08:40 AM
I almost exclusively brew fruit beer. Part because I'm living in Hawaii, and part because it's
hard to find a good one in the stores/bars. If you want a fruit aroma, you can steep in your
boil. If you...
Posted in thread: When to go from Primary to Secondary (If at all) on 02-01-2009 at 07:59 PM
IMO, If you're doing a simple brew (without secondary flavoring) a secondary is optional. A
Secondary Will:+ Reduce the Chance of Gushers, Bottle Bombs, and Over Carbonation if you Carb
in the bottle ...
Posted in thread: My version of hard lemonade recipe? not quite right on 12-08-2008 at 03:59 AM
Another think to consider is using champagne yeast. It'll ferment cleaner. May the yeast be
Posted in thread: Skanky Fruit in Primary - Should I remove it? on 12-08-2008 at 03:50 AM
That strawberry-guava beer sounds awesome. Thanks for the help. I took a taste yesterday and
yep, it was a horribly sour punch in the face with a funky unbearable taste. Hopefully, a few
months will m...
Posted in thread: Raspberry Apple Cider on 12-08-2008 at 03:38 AM
Update: My batch of Hawaiian (Mango, Pineapple, Guava) Hard Apple Cider just bottled. I can't
wait for them to get carbed. My store didn't have strawberry flavoring, so I used
cranberry...it's very ta...
Posted in thread: Fruit Flies + Airlock = bad? on 10-20-2008 at 02:20 AM
If that doesn't work, a nice carcinogenic BUG BOMB will nuke those suckers. I got a bunch of
them from some bannans I bought at a farmers market. dont' worry about the bubbles in the
bottles, some bee...
Posted in thread: Aloha from MauiMaltMan on 10-20-2008 at 02:15 AM
Aloha (Greetings)! I'm MauiMaltMan. I am a college student at the University of Hawaii. I enjoy
all beers, but I am affinitive towards lighter ales, and shy away from heavy bitters. I try to
Posted in thread: Raspberry Apple Cider on 10-17-2008 at 10:02 PM
did you use cork (Champagne) bottles or beer bottles?
Posted in thread: Q1. Bottle Caps - Q2. Yeast - Q3. Backsweetening & Carbing on 10-17-2008 at 09:51 PM
Thanks Freezblade. I'm working on a high ABV wheat and I was wondering how to use lactose. Good
post, THANKS!-May the Yeast be With You
Posted in thread: is this normal ?? on 10-15-2008 at 08:21 AM
1stly, the sarcasm was was stupid. Secondly, yeah it's normal. If you've got a good wort
(sterile and full of sugars) and a good yeast (strong, happy, randy Yeasties) fermentation can
be completed in ...