Last Activity:04-11-2012 10:49 AM
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
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
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 ...
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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