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08-25-2014 8:23 PM

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  • 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
    some time...