Recent content by dasBuhbuh

i just found the little packet. 1/2 tsp yeast nutrient, 1/4 tsp yeast energizer.

In the kits, Northern Brewer gives you 4 packets of "Curt and Kathy's yeast nutrient blend" that I want to say is 3/4 oz + 1/2 oz for FermK and DAP but I have been searching for the stupid little packet i saved for my records and can't find it. i realize nutrient proportions are kind of...

well, why would "plastic" be a flavor prevalent in a green mead? the first one is going on....11 months of aging now? almost a year and it just seems to taste worse. i realize that when you brew, things change A LOT with time but this is...a bit over the top for something at like 11%.... i'd...

1) I made it them during the colder months and they were kept consistently in the mid 60s. 2) Its more like I'm chewing on the Ale Pail bucket - less like rubber/medicinal and more like the taste of the bucket. 3) Nothing in that apartment (brett is reserved for back home haha). 4) And yea...

Rudesheimer, Narbonne, and Wyeast Sweet Mead respectively.

so I have made 3 meads over the past year, all from Northern Brewer. the first was their artisinal semi-sweet. It tastes thin and plastic-y - nothing like commerical meads i have tried. the second was their raspberry melomel which is just fine. the third was their hydromel, but that tastes just...

proof is a throwback to when they would proof by gunpowder. the higher the proof, the larger the flame, and the faster the gunpowder lit. i think that 80 proof is minimum to light. According to wikipedia (and most people that I have talked to about this), it is 100 proof, but I did see an...

It is for this reason we always perform a "happy yeast" dance to appease the little yeasties.

I agree. Most of those sites, RB and BA specifically, consider high abv or rare beers to be far superior to any other brew. its really depressing. i mean, i used to write a beer column for a newspaper and when i suggested doing a "mix-a-six-less-than-6%" article, people flipped out because...

I recall a time when driving through Bumble****, I stopped in a bar for a late lunch. Iasked what beer they had on tap and they responded with "we ain't got none of that ******-beer, if that's what yur askin. All we got is Bud Light." THAT made me sad. I mean, nothing should ever be called...

i like how my girlfriend describes mead (at least the ones i have made/purchased) - "i keep expecting the tangy acidity of wine, but it never comes" which i think is her way of saying its wine but not and that confuses her tongue.

So, for Mother's day, I figured I would get Mom in on the hobby. She tries everything I make and (like a supportive mother would) says it always tastes great. Well, I got her a wine kit (Norther Brewer's Pacific Quartet) and most of the basic supplies. We just got around to corking it finally...

i drink all mistakes. you learn pretty quick that way. if they dont appear to improve with age, they still inevitably get ingested. right now, i have my first batch of mead that i mistakenly used philadelphia city water for (completely forgot about the ****ton of chloramine they add to make it...

well, smacking the wyeast thing proofs it. its not a starter but it does show viability at least. i believe the kit had 4 pouches of nutrient blend to stagger. im gonna let it do its thing now though.

as always, revvy, your comments are welcome. thanks! i just wasnt sure if there was much difference since its a wine yeast. yeast is yeast - good enough for me.