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06-28-2013 2:26 AM


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  • Posted in thread: Irish Moss & Wort Straining on 10-11-2011 at 08:47 PM
    Irish Moss works during the boil by coagulating proteins. This causes a better break formation
    and the proteins precipitate out of the beer much easier during cooling. I don't like to use it
    because I...

  • Posted in thread: Irish Moss & Wort Straining on 10-11-2011 at 05:59 PM
    In the quest for clearer beer, I'd like to try using Irish moss. However, I'm also in the habit
    of straining my wort as it goes into the fermenter. By doing this, will I be holding back the
    Irish moss...

  • Posted in thread: Extended mead aging? on 09-28-2011 at 02:10 PM
    And by Traditional, I believe that Medsen means a strait honey mead with no adjuncts.Find a
    good honey varietal and follow the simple process of making a mead. Remember to sanitize
    everything that is ...

  • Posted in thread: 21 year mead on 09-26-2011 at 09:28 PM
    Funny thing, I just posted a separate thread that's very similar to this topic. I'm seeing a
    lot of high-alcohol meads being mentioned here, and I'm wondering if that is due to the long
    aging of these...

  • Posted in thread: Extended mead aging? on 09-26-2011 at 08:16 PM
    Im a homebrewer who has only recently become interested in branching out into ciders, meads,
    and other varietals. Id like to take my first stab at a one-gallon batch of mead, and the long
    aging proc...

  • Posted in thread: Belgian Saison Extract Recipe on 09-04-2011 at 03:58 PM
    Thanks for posting, I've tried brewing a modified version of this recipe this weekend and will
    follow up here if I have a good result.