Last Activity:02-15-2014 7:42 AM
Posted in thread: Mead won't clear on 11-30-2013 at 01:41 PM
sense fermintation finished in september, you still have live yeast suspended in the meade. It
generally takes about 6 mounths for the yeast to completely die and finish dropping out. Cold
Posted in thread: Nottingham Yeast and Mead on 02-13-2011 at 04:22 PM
1. Ale yeasts can be used to make meade. I have used Safale US-05 for a Cyser. If you are using
a beer yeast find one with a neutral flavour profile. It should give you a sweeter meade with
Posted in thread: Corking Belgian Ales on 02-07-2011 at 03:56 AM
I added a whole propagator to the bottling bucket of the original Wyeast strain what was used
during ferment.According to Brew Like a Monk Belgian brewerys add around 3 million cells per
Posted in thread: Corking Belgian Ales on 02-06-2011 at 04:02 PM
Set the cork depth so that the cage just fits under the top. I would let it carb fully before
setting the bottles on their side. I do this to insure the cork fully seals before allowing the
liquid to ...
Posted in thread: Corking Belgian Ales on 02-02-2011 at 12:33 AM
Filling with the wand is just fine just make sure you stop at the same place every time. My
wand sticks some times so I get extra beer in the bottles. I guess its time to buy a new one.
Posted in thread: Corking Belgian Ales on 02-01-2011 at 11:34 PM
When corking bottles be sure the level of liquid in the bottle is close to being the same.The
remaining air in the bottle is compressed between the cork and the liquid. Variances in the
level will cha...
Posted in thread: Cheap & Easy 10 Gallon Rubbermaid MLT Conversion on 02-01-2011 at 10:36 PM
I've made cpvc manifolds for both a 5 gallon and 10 gallon rubbermaid cooler. For the 10 gallon
you need 4 one-half inch 90 degree elbows, 9 one-half inch tees, 1 one-half inch 45 degree
elbow, about ...
Posted in thread: potassium bicarbonate vs. potassium carbonate on 01-24-2011 at 11:29 PM
Thanks Medsen, I was afraid I would have to boil the water bicarb. mixture and let it cool
before use. Now I know I don't have to.
Posted in thread: potassium bicarbonate vs. potassium carbonate on 01-23-2011 at 12:51 AM
I am having a hard time finding potassium carbonate. I have seen Potassium bicarbonate at the
LHBS. It apears that Potassium bicarbonate might react with water at 110 degrees to become
Posted in thread: Iraqi Barleywine... on 01-08-2011 at 02:52 AM
You could use 2 yeasts. Start with an Irish ale yeast in the primary and then add a Champagne
yeast in the secondary to finish it.