Recent content by DasCojenze

I've had the following recipe (3 gallon) fermenting for one month today: 8.8 LBs honey 240g fresh cranberries 3.5 LB table sugar 7 whole cloves 5 bags black tea 2 tbsp pectic enzyme Lavlin 1118 (sparkling wine) yeast yeast nutrient and energizer The OG was 1.156, the gravity now...

Okay, So I've read read all of your suggestions and reworked my recipe. I am keeping the IBUs lower, we are going for a english style barley wine, and for the most part we prefer malty beers. fermentables: -16 LB 2-row -6.5 LB Vienna -2 oz munich -2 oz chocolate -4 oz brown sugar Hops: -2.2 oz...

Me and my friend have recently started all-grain brewing. We had sanitation problems in our first two batches. We think we have solved the problem this week, if we have we are looking to brew a barley wine for the holiday season. The recipe I have made is as follows for a 5 gallon batch...

For the stout primary was plastic and secondary was glass. For the red ale, both were in glass. I wash the fermentors with diversol in hot water, rinse well, sanitize with iodophor. I put a sanitized bung and airlock on the top until it's time to transfer the wort or beer into them.

The stout has been in the bottles for almost 4 weeks now. I almost don't see it mellowing out, I'll definitely keep some for a few months to try later.

We have started brewing all-grain. Our first batch was a 5 gallon mocha stout as follows: Grain: 4.4 2-row pale 21 oz crystal (120 lovi) 10 oz Chocolate 10 oz Roasted Barley 17 oz Flaked Oats Hops: 0.8 oz goldings (5%) for 60 min 0.5 oz goldings for 15 min Misc.: 1/4 lb cracked coffee...

How much water should i boil the priming sugar with? also, should i add the yeast dry, or mix it with the water and let it start up first?