Recent content by becon776

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Just gotta watch for preservatives... or figure a way to inactivate them. Seems like an easy fun venture

Yeah basement temps in summer ate usually 70-75° now they are 60-65°… slower ferment for sure. Never really had any off flavors at the higher range... but then I brew different beers in the summer with different yeast. Had issues with summer cider fusels before though. This is a 5 gallon...

Airlock activity has begun... all is well. Its a slower ferment. Prob BC at this time of year I am usually brewing cider which is a completely different animal. Basement temps are lower now and I'm not getting the quick ferments I'm used to during warmer months. Just weird because the Krause was...

So by repurposed does that mean brewed in them? Right now I keep my starssan in one but god I've got like ten empties. Got to imagine that they would be the picture of sanitation as I don't imagine ANYTHING surviving in the undiluted salt mix. If a drill and gasket is all thats needed to...

OK so I have been keeping reef tanks for quite a while now. Brewing was a natural complement. I am figuring out that some of my equipment is dual purpose. E.g. had a refractometer for like six years and just realized on my last batch that I can use it for my beer! Lol. Anyway the salt that I...

Just funny since this is my fourth brew and all the others had a nice descending bubble rate over 1.5 weeks. I just have to leave it alone. And forget its there for a couple weeks

So I've got a batch of nb sweet stout going. About four days ago. Good boil. Og = 1.054. The thing is that there seems to be no bubbling at airlock. You can see that the is pressure in the fermenter as the airlock levels are uneven. I broke rules to check gravity and there was THICK Krausen...

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I tried a bag of celestial seasonings in the the secondary on a 5 gall batch of cider. The ginger in it overpowered it beyond being a "note" it actually ruined the whole batch. Lesson learned.

That is tooooo easyy for the gals.... a perfect excuse to start a cider @12% or a Riesling. Broadened the brewing horizons and has been more than well received by the girl(s) ;-)

Point taken... I totally messed up the one cyser anyway on the right. I totally underestimated the crazy strentgth ginger would have on the flavor profile and forgot my organic chemistry that ethanol is used for chemical extractions. I am gonna do what I can and be patient with the left one...

Actually if you look at the pic its the carboy on the left that is in quesion. The two on the right that are darker are at about 14% abc and are done just waiting for them to clear. I've got no worries for them. After I added the additions to the left one there is about a quarter inch of head...

So I put a into of fermentables into a couple of carboys to bring abc to about 14% or so.. to one of those I added some celestial seasonings gingerbread tea. Ingredients are cinnamon, ginger, roasted barley. That's it in that order. Seeing how the apple flavor fades and any fruit flavors fade by...

Thanks cm I will.def post about.the profile when done. I am also thinking about the temp in my basement. Which could be around 58° need to get a thermo on these carboys. All three ofthese ferments went different than my fall cider. Took longer think carts... needed more yeast nutrient than my...