brandonjonesVW

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Join Date:

09-18-2009

Last Activity:

04-11-2012 10:49 AM

    ABOUT ME

  • Nashville, TN
  • Male
  • In a Relationship

LATEST ACTIVITY

  • Posted in thread: Dandelion Metheglin on 02-16-2010 at 05:27 PM
    Well, finally got this one off the back-burner & racked to secondary last night. It had already
    started to clear quite a bit, but was still bubbling slowly. I've been keeping it around 67
    degrees F no...

  • Posted in thread: Quick Blueberry/Pomegranate sparkling mead on 01-14-2010 at 07:03 PM
    Thanks, looking forward to trying this recipe. :mug:

  • Posted in thread: Quick Blueberry/Pomegranate sparkling mead on 01-14-2010 at 06:51 PM
    I'm planning on making a batch of this soon but I don't have anywhere close I can purchase
    Buckwheat honey. Would some brown sugar be a close replacement?

  • Posted in thread: Nashville, TN New Brewer! on 01-12-2010 at 05:12 PM
    welcome from another Nashville-area homebrewer! correction on the location of RebelBrewer,
    they're in Goodlettsville. where in the Nashville area are you?

  • Posted in thread: Using pure lacto for sour mash on 01-06-2010 at 07:50 PM
    I see your point. I was off on a tangent anyways regarding aging the hops. I was planning to
    use 1/2oz Czech Saaz (3% AA) for this brew. That puts me under 5 IBU.This will have a 90 minute
    boil. 1/4oz...

  • Posted in thread: Using pure lacto for sour mash on 01-06-2010 at 05:52 PM
    Brettanomyces play a significant role in lambic (and Kriek) fermentation. You'll get more of
    that "simple" sour character that I've had in Kentucky Commons and some "Olde" English
    Porters.I totally un...

  • Posted in thread: Using pure lacto for sour mash on 01-06-2010 at 04:44 PM
    Still in the planning stages for this brew. Funds are tight, I'm glad Christmas is over. For
    the "sour mash" stage I'm going to use a 3 gallon carboy in a water bath with a couple fish
    tank heaters & ...

  • Posted in thread: Musslemans cider and clearing on 01-05-2010 at 08:02 PM
    I've used Musselmann's cider for apfelwein & it cleared just fine. I used it to make a batch of
    graff & it's still cloudy after 6 weeks, I did add 2 tsp pectic enzyme. I figure it might just
    stay clou...

  • Posted in thread: Using pure lacto for sour mash on 01-05-2010 at 04:34 PM
    Thanks for the info Sixbillionethans. This is almost along the line I was wanting to take,
    given a few modifications.The plan was to innoculate my mini-mash with the pure Lacto and place
    in a carboy w...

  • Posted in thread: Using pure lacto for sour mash on 01-04-2010 at 10:00 PM
    My plan was to use the sour mash method to achieve a moderate amount of sourness then boil to
    kill off the Lacto. Using the pre-set amount of straight Lacto, with a precise amount of wort,
    I'm hoping ...

Following Stats
FORUM SIGNATURE
Primary: 5 gal Joe's Ancient Orange Mead Secondary: 5.5 gal Apfelwein variation, 1 gal Dandelion Metheglin Bottled/Aging: Strawberry Wine, Brandon O's Graff
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