Recent content by brewmeone

Never heard of one for a pint glass... but sounds like a great idea! Hopefully someone responds with some links as I'd love to find a few as well...

Hi... I did check on preservatives... the Mott's only has abscorbic acid. I contemplated boiling some of the apple juice with the sugar to make it more fermentable... but i'm totally fine with the fermentation taking longer. I figure I should be able to drink this stuff some time late spring...

5 gallons Mott's apple juice 1 quart of some random organice apple juice made from green apples 2 pounds "Sugar in the Raw" turbinado sugar For the yeast... I went with the White Labs 500... Trappist Ale yeast. I'm fermenting somewhat warm (78 degrees on average) and am really interested...

Hmm... you could always cram a pair of jean shorts into the carboy... should make the beer plenty bitter.... Sorry... couldn't resist with football season right around the corner... :off:

I just bottled this batch of beer today. I tasted some... tasted very clean... no hint of any type of funkiness or other contamination. It really seems like the Jim Beam black the oak cubes were soaking in added sugar that kicked off the extra fermentation activity. BTW... the sample I...

The screen has been an issue with my 15 gallon Blichmann brewpot as well. We've been getting a lot of trub that clogs the screen very quickly. My friend emailed John Blichmann and received the following reply: I'm going to try the vigorous whirlpool AFTER using the immersion chiller...

This will be my third year in a row going to Oktoberfest. It is an INCREDIBLE time! Do you have tent reservations? If you do not... and you want to hang out at the tents... GO EARLY. If you are with a group... you need to get there pretty much as soon as they open if it is a Saturday. Let...

Quick update... So, I was out of town for a week. When I came back... there was no more bubbles on the surface... and the beer looks completely normal. I don't see any strange funk floating on the surface or anything. Could it still have gotten infected, or would there be some type of...

OK... so I was just reading another thread... and saw this one: https://www.homebrewtalk.com/showthread.php?t=71379 Well... the bubbles on the surface of the batch... look somewhat like the picture in the thread listed. While my bubbles were no where that big... it had a similar...

Thanks everyone for the feedback. I've left the beer alone and am going to stick to the aging and bottling timeframe I had already planned. All is good. :)

OG: 1.052 Gravity when I racked to secondary: 1.015 BeerSmith calculated a Final Gravity of 1.013... and there wasn't any additional fermentation activity in secondary until a week after I added the oak cubes. I guess it is entirely possible an infection did occur. I was hoping the...

I'm brewing an all-grain nut brown. I let it ferment in primary for about a week... then transferred it to secondary. After letting it sit in secondary for a week, I added some oak cubes that I had been soaking in bourbon for a few weeks. After about a week of sitting in secondary with...

I just now saw this thread. I'm in the Atlanta area... but won't be able to make the 19th because of other plans. I definitely would be interested in future gatherings though.

Well... I guess that means I didn't win! Hahaha. Not that I even expected to come close... I submitted an extract + grains kit beer... just for the hell of it. I'm definitely looking forward to the judges' feedback though...

As Charlie would say... Relax... have a homebrew...