Recent content by birvine

I keep track of the process and ingredients. Then if I hit on anything great I can replicate exactly. B

Just a comment for better readability - please open up your paragraphs with spacing rather than one run-on paragraph. Makes it a bit tough to read. B

Wow - huge deal! B

I spoke with a small Canadian craft brewer and they had a similar national security reaction when I asked about their hops. I guess we'll all sleep safely tonight! B

I'm not sure if you're drilling SS or aluminum, but for my aluminum pots I drilled a little small, then filed to fit so I wouldn't end up with a gaping hole. B

What was the FG you were anticipating? B

Wheat beer + wheat with fruit. B

I sold all of my gear a few weeks ago. With ball-lock kegs it was REALLY easy to sell them. Not sure if pin lock would have been as easy. B

Don't use a heat belt unless you're using it in a cold room. You want to ferment at around 60. B

Colour and flavour because of changes in caramelization of sugars. B

No. I think it will be fine. By the way, next time ferment around 60. 68-69 might be a bit high. B

I'd say not. It will be different but should be fine. Others will pipe in, but you might be able to add some pre-boiled and cooled water to bring it to proper sg. B

Well, after completely halting my beer-making a few weeks ago and selling all of the beer-related gear, I gave a lot of thought to trying wine again. I tried it in the nineties but it was pretty crappy stuff. I think I can attribute that to cheap kits and not really knowing anything about...

1. I have done batches with raspberry in the secondary and have used 1-2 lb per gallon. 2. By adding it to the secondary, the alcohol should control any issues. Research it, but I think Campden tablets are another precaution. 3. What I did was rack through a pre-boiled strainer to remove any...

Because you might not want it that bitter. B