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01-13-2015 2:57 AM

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  • 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 11:48 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 01:49 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 06:57 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 rhubar...

  • Posted in thread: Steeping/mashing grains in juice? on 08-29-2014 at 02:00 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...

  • Posted in thread: "Special" Rhubarb Soda on 06-20-2014 at 05:42 AM
    How it is a wine? It isn't fermented enough to be, and wine cannot contain grains (to the best
    of my knowledge).Tart rhubarb flavour, with malty chocolate backing it up. You can't really
    taste the cin...

  • Posted in thread: "Special" Rhubarb Soda on 06-20-2014 at 03:20 AM
    A yeast fermented rhubarb soda, with oats and chocolate malt.1 pound rhubarb, roughly chopped
    (6 large stalks)40 oz water2 tablespoons Quaker Oats, toasted1 tablespoon Chocolate malt
    (crushed)1/4th te...

  • Added a new Photo on 06/19/2014

  • Posted in thread: dry hopped cider preferences? on 06-18-2014 at 01:56 AM
    I really enjoyed my dry hopped cider with Saaz. Left 1/2 oz per gallon in secondary for a good
    couple months.It was in a dry cider, only lightly jacked (6.5 ABV).

  • Posted in thread: What is your favorite yeast for soda ? on 05-22-2014 at 04:57 AM
    Hi, I'd like to know your results according to the yeast you used. I used liquid yeast
    "California WLAB V" and I have no carbonation after 7 days at 70F (21.5 C). Usually, I use the
    "Lalvin ec-1118" y...

There is one secret ingredient that makes anything better......time. Primary: House Cider; Rhubarb Wine (two batches), Carrot Wine Secondary: Malliard Botchet, Walnut Belgian Graff Tertiary (or higher): Mahlab Metheglin Drinking: House Cider, Oaked Ginger Cider

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