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buzzerj

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Join Date:

06-05-2012

Last Activity:

12-16-2014 9:07 PM

Likes Given: 3

19 Likes on 19 Posts 

    ABOUT ME

  • Portland Timbers Fan! RCTID!
  • Making Beer,making Wine and Mead
  • Male
  • Married
  • San Jose
  • California

LATEST ACTIVITY

  • Posted in thread: First time making anything... on 12-17-2014 at 03:00 PM
    Mr. Monty. You have to understand that a mead must and a wine must are not the same. A grape
    wine must has many more nutrients in it than a mead must would. A must made from honey is a
    nutritional des...

  • Posted in thread: Cyser: Bitter, Acrid. What? on 12-16-2014 at 04:52 AM
    Agreed give it another few months. Let it work itself out. You can always stabilize it and
    sweeten prior to bottling. But with two months in, have patience. Otherwise check out the
    thread on Bray's On...

  • Posted in thread: First time making anything... on 12-16-2014 at 04:34 AM
    I agree with Bernard. Read the Brad Smith post again. He adds the yeast once but then he does
    staggered nutrient additions using DAP and Fermaid K. Now if you started this batch in early
    October and y...

  • Posted in thread: Karmeliet Clone on 12-16-2014 at 03:38 AM
    My old home-brew store had a Karmeliet clone extract with grains recipe. I never made it myself
    but I thought I'd share for comment. Personally I think there may be a bit too much wheat in
    this recipe...

  • Posted in thread: First Brew:questions on 12-14-2014 at 10:18 PM
    Dude don't look at it just drink around it. I don't see anything.

  • Posted in thread: Yuk on 12-14-2014 at 05:03 PM
    What were your ingredients? Need to tell us so we know how much roasted or black patent malt
    was used. Usually you'd match that quantity with the same of lactose (milk sugar). Like 10% of
    each in the ...

  • Posted in thread: First Brew:questions on 12-14-2014 at 01:02 AM
    Right, listen to the king, he knows his stuff. One thing with Nottingham yeast. I always use a
    blow off tube on my primary with Nottingham fermentations because that yeast rocks. Especially
    at the sta...

  • Posted in thread: First Brew:questions on 12-14-2014 at 12:44 AM
    Dad I actually like anywhere dark with stable temps. If you have it in the secondary, I'd get
    it lower than 72 for sure. My son uses a closet that's 62 degrees for most of the year. He gets
    great ferm...

  • Posted in thread: First Brew:questions on 12-14-2014 at 12:30 AM
    Right I thief the wort and drop the hydrometer right into the thief and read it from there.
    Then I dump the wort sample in the sink. Make it easy on yourself.

  • Posted in thread: First Brew:questions on 12-14-2014 at 12:19 AM
    Ok then just leave it be and you will be fine. Use your hydrometer next time. Take good notes
    and keep your fermentation temps nice and as stable you can. if you need any recipes let me
    know. Happy br...

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