Last Activity:07-21-2014 10:05 PM
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Posted in thread: Peroni Clone on 07-19-2014 at 05:46 PM
For what it's worth, I found the following on the Peroni website:Peroni Nastro Azzurro is 5.1%
in alcohol by volume. INGREDIENTIWater: The water used is tasted by the master brewer daily to
Posted in thread: Fermented hot sauce from kombucha starter--anyone tried it? on 02-26-2014 at 02:50 AM
I see recipes for naturally-fermented hot sauce, and had a thought that kombucha might be a
good way to get controlled results with such a fermentation. Mix up a sugary hot-pepper puree,
Posted in thread: Under-sink water filter- what features to choose or avoid? on 12-27-2013 at 08:27 PM
My wife wants to install an under-sink water filter. For brewing, what features should I look
for or stay away from? Should I get full reverse-osmosis, or a simple taste-and-odor filter? Or
Posted in thread: Would covering a plastic fermenter in foil tape reduce its oxygen permeability? on 12-07-2013 at 02:36 PM
Now you'd be dealing with the permeability of the adhesive of that tape... I would think that
difficult to guess. I agree. I think the geometry would work in your favor, though--small edges
Posted in thread: Would covering a plastic fermenter in foil tape reduce its oxygen permeability? on 12-07-2013 at 02:33 PM
...didnt the BB study find that more oxygen gets in through the rubber stoppers than through
the material itself? Interesting...can you link to that study?
Posted in thread: Would covering a plastic fermenter in foil tape reduce its oxygen permeability? on 12-06-2013 at 04:45 PM
I'm talking about the thick, sticky kind used for sealing HVAC ducts--if one were to cover
almost the whole exterior surface of a plastic bucket with the stuff, would it significantly
slow down the ra...
Posted in thread: What's a reasonable yield of juice from fresh apples? on 12-06-2013 at 02:03 PM
Thanks, all; glad I wasn't that far off. Think I will supplement with some frozen concentrate
and call it good.
Posted in thread: What's a reasonable yield of juice from fresh apples? on 12-04-2013 at 02:37 AM
I just pressed my first batch of fresh apples. I used an unknown assortment of varieties,
chopped them in a food processor, then pressed them in an antique fruit press. From 22 lb of
apples, I got jus...
Posted in thread: Krausening in an open fermenter? (!) on 11-02-2013 at 07:27 PM
Right, I meant unpressurized carboy. I have to figure this extra wort addition (speise) is to
help carbonate the beer and would not serve any purpose in an upressurized vessel. I don't keg,
so I guess...
Posted in thread: Krausening in an open fermenter? (!) on 11-01-2013 at 02:00 AM
This recipe for dampfbier calls for krausening, and it says:If you do not use a Cornelius keg
to carbonate your brew as the kräusen is being fermented, but secondary-fermented it in an