Recent content by DMartin

I'm downsizing a bit due to moving, and I have some bottles I won't be using anymore. 1 case (24) 12oz. corona bottles 2 cases (48) 12oz. amber bottles, mostly Flying Dog, still labelled. 2 cases (24) 22oz. amber bottles, matching, still labelled. Moving on the 31st, if they're still...

Ahh, Birmingham. Home of the best Thai food and the worst Waffle House I've ever had.

I haven't delved (is that the right verb?) in 4-5 years but I still have my dice. Alfred, my cleric, would heartily approve of this endeavor. Dammit, now I want to play again. Anyone in my area?

The quick answer is: Artificial Sweeteners / Lactose, Keg and Force Carbonate, Pasteurize It, or Kill the yeast and serve it flat. Details on all 4 are here in the thread, just ignore the argument halfway through.

Dry yeasts are much cheaper (not to mention easier to store), and some ale and wine yeasts produce very good results.

Two thoughts on spices: 1. Heehee... hop sack. 2. Ground spices will usually become either dissolved or trapped in the yeast cake, so you wont have visible particles to deal with. They tend to dominate the flavor at a young age, but after 8-10 months they begin to balance out. I like to brew...

I don't really remember, I've only made three ciders, one with Cote des Blancs and two with S-05. All I can say is that ale yeast will leave it a little sweet (not like woodchuck or anything, just not dry) and the wine yeast will leave it much drier. If you like dry cider I would absolutely...

I always use a good ale yeast like Nottingham or S-05. Another good yeast for cider is RedStar's Cote des Blancs, which is good for most fruit wines as well. You probably meant to ask if ale yeast will leave a higher FG, not OG, and in fact it will, but not as high as a beer of the same...

Once fermentation is complete, there wouldn't be any more CO2 pushing out of the leak, and without that airflow bad things might get in.

Constant Comment... Isn't that orange flavor? I wouldn't put orange with apples, that's too wierd.

+1 Once StarSan is dry it isn't working anymore. A little StarSan won't hurt your beer, either, since it breaks down into yeast nutrients.

You don't need a fridge, just bring it inside. Use your wife's closet if you have to, she'll understand...

Whenever I am concerned about a leak, I take my finger and press ver very gently on the lid of my fermenter. If I see a bubble forming in the airlock due to the new pressure, I let it go. If you can press on the lid with no airlock response, you've got a leak somewhere that is big enough to...

The salts in question are any of several common minerals added to brewing water to fine-tune it. Pure H2O, such as RO water, will not make good beer. You need certain minerals in very small quantities for it to taste right. Different styles of beer are best with different styles of water. The...

At the bar I work for we flip the wheat kegs upside down until they're ready to be tapped.