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Join Date:

11-26-2012

Last Activity:

09-01-2015 2:11 PM

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  • Posted in thread: Homemade Belgian Candi Sugar - Insights? on 08-10-2015 at 01:42 PM
    As much fun as I have had making Belgian Candi syrup or my version of it. You simply cannot
    make the same version at home as they do with the commercial candi syrup. Yes you can invert
    your own sugar ...

  • Posted in thread: Decoction vs Infusion for step mash in cooler? on 07-16-2015 at 01:35 PM
    If anyone thinks that a decoction mash is simply for conversion purposes you should try one and
    see what you do to your grain. There is no way you can boil the mash and not have any change on
    the outc...

  • Posted in thread: How fast does gravity drop? Inaccurate hydro reading. on 11-18-2014 at 01:12 AM
    I'm not sure how to get a better OG then just to mix it complete. As far as fermentation I have
    had a 1.105 barley wine falls to 1.020 using S04 in just two days.

  • Posted in thread: How long to age melomel on 11-14-2014 at 01:00 AM
    That's really good advice. That's how I realized it was much better to let it age. It's nice to
    put some of it in smaller bottles it makes it easier to sample.

  • Posted in thread: Here we go again on 11-13-2014 at 03:01 AM
    Oh no it's fine I'm using and Orson Welles futuristic yeast. Ya...... It will do up to 36%
    alcohol by volume. Well yes in this batch I thought I would throw in the kitchen sink the liner
    in my pick-up...

  • Posted in thread: Here we go again on 11-13-2014 at 12:58 AM
    I took a sample of this concoction to the local brew shop. I do belive if I were in prison or
    on the battle field in 325 BC it would be greatly appreciated. I don't know if I keep drinking
    it because ...

  • Posted in thread: Stuck fermentation, or just typical 71B-1122? on 11-11-2014 at 04:36 AM
    Yeah 4.0 is just fine for pH. I used 1122 on my last batch. OG 1.141 and it finished at 1.036
    (13.99 ABV) I've not used this yeast before but I know it will get real close to 14%. Has
    activity stopped...

  • Posted in thread: Super quick fermentation on 11-11-2014 at 02:49 AM
    Well it did exactly that, dropped 2 points to 1.018 (11.4 ABV) and that is what I wanted. Will
    cold crash it for 3 months and then bottle it.

  • Posted in thread: Belgain candy syrup? on 11-11-2014 at 02:41 AM
    Well it only got to 1.105 but did finish at 1.018. I guess I will let you all know if the candy
    syrup was a good addition, in about a year.

  • Posted in thread: Here we go again on 11-11-2014 at 01:57 AM
    I started a mead last year. It was 14 pounds of buckwheat honey, 12 pounds of clover. Over a
    period of 6 months I added 10 pounds of spiced inverted sugar, 18 pounds of tart cherries, 8
    pounds of swee...

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