Recent content by Athos710

Haven't seen much action on this thread for a while. Leap Day approacheth! Who's got their stuff together for a bochet? (I'll be skipping the chocolate and splitting my 3 gallon batch into 1 with vanilla bean, 1 with mulling spices, and 1 without spice addition)

That whole process is freaking awesome. Thanks so much for posting it up. Did you pitch the yeast in the pumpkin primary or into the carboy secondary?

I made a tasty braggot last year using DME and honey. I'd suggest some bittering hops in the boil with the LME, and add the honey at flameout, or after you've cooled. That way you can preserve some of the aromatics and flavors of the honey by not boiling them off.

Subscribed!

I know how you feel man. I've been here 6 months and miss brewing beer more than I miss drinking it. Good luck during your time here and may you brew many fine beers when you return.

I've read all about JOAM (and MOAM) and several other "quick and easy" meads. They all sound like they have advantages, and disadvantages. After mulling this over, I've come up with an idea. I have 3 Mr Beer fermentors that don't get much use since I upgraded to a 5 gallon beer brewery. My...

How big of a batch was this? I'd like to take a stab at it, but want to make sure I have the right ratio of fruit to gallons.

The FG seems a little high to me for mead, but I may be used to the wine yeasts. Did the Notty just give up when you hit 11% ABV?

As someone else without a press, subscribed.

I brewed this back in May before I deployed. It was in primary for 2.5 weeks, and I racked it to secondary the morning I flew out. 19C American Barley Wine (extract) - 5 gallon 14.3 lbs Light LME 1 lb Aromatic 1 lb Crystal 120L 1 lb Clover Honey (5min) 2 oz Centennial Leaf (60 min) 2...

It ended up being last August before I brewed this. The batch ending up being pretty interesting. I did 2 weeks in primary, and 2 months in secondary (I, uh... forgot about it). The color came out a nice amber ~12 SRM. I don't have the OG and FG on hand, but my notes say 7.9% ABV. The first few...

I'm deploying overseas for 6 months and I'm hoping to brew a big batch before I leave. I'll finish primary then put it in secondary while I'm gone. I have a friend who can keep the airlock topped off while I'm gone. So, anyone have a good ale recipe for a 6 month secondary?

My last batch that I did showed some odd fermentation characteristics I have not seen before. I brewed it on 14 August, pitched yeast at 74F. The next morning the temp was 66F and there was a noticeable krausen, ~1.5 inches. The 16th the krausen has lessened considerably and temp was still...

DFH Burton Baton Stone Imperial Russian New Holland Dragon's Blood

I'll be brewing it up this weekend. Let me know how it looks for a 5 gallon batch. I'm going for some color and body to go with the high alcohol. 2 lbs Light DME 2 lbs Wheat DME 1 lb Crystal 90L 1 lb Vienna 1/2 lb Aromatic 3 oz Roasted Barley 2 oz Willamete Leaf (60 min) 5 lbs Honey...