Last Activity:07-13-2012 9:05 AM
Posted in thread: Oaking a mead today--suggestions? on 11-13-2011 at 08:39 PM
I have a 1.100 OG mead in the primary now for a month that I am about to rack over oak. I have
American oak cubes, medium toast, and I was planning on using 2 oz. Any suggestions as how best
to use th...
Posted in thread: Question about brewing with nuts on 09-18-2011 at 04:35 PM
I'm making a pecan brown ale today, and am currently roasting 12 oz of pecans to add them to my
mash. Anyone know how small I need to crush them? Thanks!
Posted in thread: Help with gravity? on 08-19-2011 at 09:12 PM
I'm brewing a cider as we speak, and the hydrometer (in hot pasturizing cider) reads a SG of
1.033, which is impossible. Other than a defective hydrometer, which worked fine for my last
brew and calib...
Posted in thread: Bizarre over-carbonation problem on 07-31-2011 at 03:24 AM
I actually ice-chilled one today after posting this. When I popped it, what I got was a very
tasty yet not-quite-properly-carbonated saison. IOW, nothing to complain about. And this would
be the first...
Posted in thread: Bizarre over-carbonation problem on 07-30-2011 at 11:36 PM
Background: I bottled a Belgian saison last Monday, made using WLP670 yeast blend, FG 1.006 and
stable for 3d, aged 1 week in primary and 2 weeks in secondary, primed with 4.75 oz table sugar
Posted in thread: Substitute for blood oranges? Any oranges in particular? on 06-03-2011 at 05:29 PM
Afternoon, all. I was planning on making my blood orange summer ale again (it's popular--the
batch I made in April is already history), but I've found that blood oranges are now gone until
fall. All I...
Posted in thread: Rehydrayed yeast left out overnight--use or toss? on 06-30-2010 at 03:32 PM
I rehydrated some safale 05 last night to prime by t'ej (Calagione's recipe) for bottling this
weekend, but managed in my sleep-deprived state to forget to add it to the carboy and left it
Posted in thread: Question about T'ej on 06-06-2010 at 10:42 PM
I've been reading that, but it doesn't give very specific amounts regarding the gesho. It does,
however, state that most people prefer the stick (inchet) gesho to leaf/powder. At least I have
Posted in thread: Question about T'ej on 06-06-2010 at 08:27 PM
How about a vegetable peeler?
Posted in thread: Question about T'ej on 06-06-2010 at 07:36 PM
I'm making the T'ej recipe from Calagione's "Extreme Brewing" book, my first attempt at mead or
its cousins. The recipe calls for shredded gesho, but the only gesho I could find is the whole