Recent content by Bee_Serious

Thanks, sometimes I have pitched Champagne Yeast - EC1118 at bottling for priming high octane brews. Would pitching with the same yeast be better? I had a Southern Tier Creme Brulee that might have had some age on it and I thought it held up okay... but I don't know if milk stouts are best...

I have an Imperial Mexican Chocolate Stout that went from 1.1 to 1.008! So it's a little dry for an imperial stout. Over attenuation has been a problem for me despite trying to mash high. I was thinking about adding a pound of lactose at bottling (So it will be Imperial Mexican Chocolate...

The pasteurization idea is really interesting - I did some research, and some people do it to achieve a sweet sparkling cider if they don't have the ability to keg/beergun. I weighed the Belgian bottles and they are 320 grams - vs. 200 grams for a regular longneck - so about 1.5 times...

That's good advice - I have a large Rubbermaid in the basement for that exact purpose. I was thinking I will open one in a week and if they start getting "gushy" I will place them in the Rubbermaid. And by pasteurizing you mean place in hot water for a while to get the inside temp up to...

:mad: I made a major priming sugar calculation error. I bottled something which will apparently have a carbonation level of slightly over 4.5 volumes. DAMN. I DID use 750 ml champagne bottles and 375 ml Belgian crown finish bottles, however. These seem to be heavier duty glass. It is...

That's good to hear. You associate German wheat beers with that awesome mousse-like head - and those are pretty cloudy. By the time I bottle some of my lower SRM brews, I can read newsprint through the carboy. So it made me wonder if some of the cloudiness of young wheat beers was protein...

Brew Your Own had an issue with a great article on Saisons last summer. I think this is it: http://byo.com/soda-pop/item/2822-saison-a-beer-for-all-seasons

Well, actually, I make a lot of braggots, so I do age a looooong time sometimes. I just didn't want to sound like a weirdo for having a "beer" in secondary/tertiary for almost a year. :D

Typically, I add flaked wheat and/or wheat malt to all my brews. Because who doesn't like head? I also typically brew high gravity (10% +) beers. Because of this, it is not unusual for my beers to sit in the carboy for 2+ months. My question is: If the beer sits a long time in the...

With braggots, I take all the elaborate sanitation steps that beer brewers are familiar with for the grain part of the sugars. Once the wort is cooled, I just dump in raw unpasteurized honey into the wort/must and stir like hell. It is a bit cavalier, but honey is pretty sanitary by itself...

I have heard that the seeds of blackberries can add an astringent character (I don't know if this is true, but they are a PITA to filter out later). I have frozen blackberries, thawed them, and then squeezed 'em through a cheesecloth to get straight juice. I have used this (laborious) method...

That's the thing - I can't believe it could become a problem. I DO try to wash my beer glasses separately w/ baking soda, salt, etc. Everyone thinks I'm crazy. And I am not sure I can tell a difference.

Hi all, After thoroughly rinsing out my bottles after each beer, I developed the habit of putting the bottles upside-down in the dishwasher with the rest of my dishes. I figured the heat would kill all the yeast and any bugs that got in with fruit additions (I make a lot of meads). This...