Last Activity:08-25-2014 8:23 PM
Likes Given: 3
3 Likes on 3 Posts
Posted in thread: Raspberry Mead- clearing on 08-15-2014 at 12:32 AM
I meant to ask this on the last one, how long does the pectic enzyme take to work?
Posted in thread: Raspberry Mead- clearing on 08-15-2014 at 12:13 AM
Thanks, I will give the pectic enzyme a go before anything else. Anyone else reading can feel
free to give their 2cents on the super kleer/sparkolloid debate
Posted in thread: Raspberry Mead- clearing on 08-14-2014 at 08:37 PM
MarshmellowBlue- I'm not sure if it is pectin haze, this is my first fruit wine so I'm not sure
what pectin haze looks like. I do know that they very top of the carboy is almost completely
clear. I di...
Posted in thread: Raspberry Mead- clearing on 08-13-2014 at 09:10 PM
I have a raspberry mead that has been sitting for just over a year. I want to add a clearing
agent but can't figure out which I should use. I am primarily considering Super Kleer or
Sparkolloid. I hav...
Posted in thread: Oaking an Imperial Stout on 06-25-2014 at 03:20 AM
Actually I'm glad you did. I meant to come back and post about that. It has been one of the
best beers I have ever made. It has about the perfect amount of oak. In fact I am making
another batch with ...
Posted in thread: National Homebrewer's Conference - HomeBrewTalk Giveaway - Open to All! on 06-12-2014 at 10:31 PM
Other than the survey I just finished I'll be writing preliminary academic papers and with any
luck brewing a barley wine.
Posted in thread: Fruit fermentation question on 05-20-2014 at 01:02 AM
I'm not a lot of help here but I've left the skin on blueberries, raspberries, grapes, and
strawberries with no problems. I know apple seeds have cyanide but I'm not sure you can get
enough to leech o...
Posted in thread: Newborn Beer on 05-19-2014 at 12:14 AM
I'm not the most experienced brewer but I'd recommend a mead, maybe a wine, but September is
awfully quick to try to get a wine. I think 21 years is too long for a barelywine or even a
Belgian (St Ber...
Posted in thread: Big Beer two yeast strains on 05-02-2014 at 03:21 AM
I'll be sure to keep the temp down
Posted in thread: Big Beer two yeast strains on 04-29-2014 at 02:34 AM
I think I like the idea of switching the English strain to 1318 or 1968. I hadn't thought about
splitting the batch, I'm not sure I'll have the capacity for it at the time but I may try that