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11-14-2010

Last Activity:

11-11-2012 6:57 PM

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  • Phoenix
  • Arizona

LATEST ACTIVITY

  • Posted in thread: 3 questions about sparkling wine on 11-12-2012 at 03:17 AM
    no yeast dies at 7.5% ABV of sparkling wine. (And if it did it would result in cloudy wine that
    would never clear )

  • Posted in thread: How do you fine tune your recipes? on 11-12-2012 at 12:49 AM
    yes, unfortunately this is what I am doing so far - keeping the log, changing one thing at a
    time, learning the influence of hops, grains and temps on the final product, I wish I'd be The
    Big Lebowski...

  • Posted in thread: How do you fine tune your recipes? on 11-12-2012 at 12:36 AM
    year right, how can you tell it is perfect? I am just saying it is the best of my brew that I
    have tasted so far.which btw came from by replacing 2-row with pilsner and sitting in secondary
    for 2 mont...

  • Posted in thread: Is this normal? on 11-12-2012 at 12:26 AM
    it does not affect the flavor as long as it settles down (and it does unless you drink it right
    away :) ) :dissolve gelatin in 3/4 cap water at 170F and let it bloom for 30 min, than add it
    to your se...

  • Posted in thread: 3 questions about sparkling wine on 11-12-2012 at 12:19 AM
    or use a yeast that leave behind some sweetness as part of its process.not sure what you mean,
    please explain

  • Posted in thread: How do you fine tune your recipes? on 11-12-2012 at 12:16 AM
    considering it takes about 2 month to get from the trial to result how do you fine tune your
    receipts? I have just tasted the best beer I have done so far - what should I do with the next
    batch? Do th...

  • Posted in thread: does a beer with a high final gravity still need sugar added when bottling? on 11-10-2012 at 11:00 PM
    I wanted to make a strong batch, so I added a lot of extra sugar to the wart. I started with
    s.g. of 1.12, but I think it was even more case it was still pretty hot when I measured. After
    16 days its ...

  • Posted in thread: does a beer with a high final gravity still need sugar added when bottling? on 11-10-2012 at 10:56 PM
    higher mashing temperature would produce more non-fermentable sugars, thus higher final
    gravity.You don't want to start bottling it however until it stable AND more or less cleared
    (which only will ha...

  • Posted in thread: What is the best blueberry wine recipe? on 11-10-2012 at 10:24 PM
    I ended up doing a blueberry/blackberry/raspberry/strawberry mix, will post if it comes any
    good

  • Posted in thread: Is this normal? on 11-10-2012 at 10:21 PM
    I would add some gelatin to speed up clearing (after couple of cloudy beers I now always add it
    when transferring to the secondary). It also helps with getting the final sediment from bottle
    carbonati...

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