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04-26-2012

Last Activity:

07-03-2015 5:01 AM

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  • Posted in thread: Cherry cycer questions on 04-23-2015 at 01:31 AM
    Another one here, saying to use more apple juice. As for the bottle carbing, read the stickied
    thread in this forum. You can use juice to bottle carb, but it will require some math (figure
    out how muc...

  • Posted in thread: Wine Yeast for Beer? on 03-23-2015 at 12:38 PM
    Arise, necro thread, because I have something to point out.If you actually look at the
    Lallemand wine yeast info, 71B, 47-D, and RC212 are all competition neutral and do not have the
    "killer" gene--no...

  • Posted in thread: Anyone Brew Cider Because They Don't Like Beer? on 03-05-2015 at 04:32 AM
    That was me before, not a big beer fan. That being said cider led to graff which led to beer
    and I've been branching out. I have a Belgian wit waiting to be brewed. That being said, I like
    cider^^ Tha...

  • Posted in thread: Tips for brewing my first Tripel on 02-22-2015 at 05:22 AM
    Candi sugar is not invert sugar--it goes through the Malliard reaction, particularly for the
    darker colours. It's really fun to do.If you want to make your own start here .And then read
    these.Articles...

  • Posted in thread: Imperial Stout almost without hops on 02-20-2015 at 09:53 AM
    The real question is, do you like sweet drinks (cocktails, wines, etc.)? If so, go for it.
    Careful of going overboard on the roasted things, though.And to answer your most important
    question: I would ...

  • Posted in thread: Hefe-cider on 11-09-2014 at 05:58 AM
    Definately boil the wort for 15 minutes or so. Malt...particularly wheat malt can have bugs
    like lactobacillus on them.I'm not sure what you are asking about the amounts--you want to brew
    5 gallons to...

  • Posted in thread: Belgian Yeasts at Cold Temperatures on 10-06-2014 at 10:48 AM
    Except I haven't actually gotten it before, and I mostly make cider. Including something like
    10 batches with the Unibrou yeast.Yeah, it is slower than usual, but still fermenting.

  • Posted in thread: Belgian Yeasts at Cold Temperatures on 10-06-2014 at 12:49 AM
    I have a couple ciders fermenting with Belgian yeasts (just small batches, with yeast harvested
    from commercial bottle conditioned beers*). My problem is that it is rather cold in my
    house--high 50s a...

  • Posted in thread: cider flavoring ideas on 09-22-2014 at 05:57 AM
    How much rhubarb per gallon are you adding? In the primary or in the secondary?I haven't made a
    rhubarb cider yet. However, I would probably go with the standard 3lb per gallon (maybe
    more...my rhubar...

  • Posted in thread: Steeping/mashing grains in juice? on 08-29-2014 at 01:00 AM
    Okay--the concern about losing volatiles from the juice is valid, although with just mashing
    you shouldn't lose all that much (but may get "cooked apple" flavour). HOWEVER--a short boil is
    necessary t...

FORUM SIGNATURE
There is one secret ingredient that makes anything better......time. Primary: House Cider; Carrot Wine. Anchorage Brewing Dregs Cider Secondary: Rhubarb Wine, House Cider Tertiary (or higher): Drinking: House Cider, Cherry Cyser, Belgian Walnut Graff, Rhubarb Wine
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