Recent content by fireloo

I know a guy who would love to have it. He uses them for barstools.

What about cutting back or eliminating the candi syrup?

I'm accumulating quite a collection of 16oz. Grolsch bottles thanks to a friendly bartender who enjoys my homebrews given in appreciation.

The little woman (sorry...I prefer that to SWMBO cause I don't usually obey anyone I can whip) :D, wants me to brew a beer she'll like. Problem is, I want to like it too because besides being sexist, I'm also selfish. I'm pretty much the total package. Luckily we both like Belgian Abbey /...

Thanks for the answers. Yeah, I don't have a skill level. At least with wine. I'm not sure throwing yeast on fruit juice qualifies as wine anyway. The description I read on Cotes said ferm temps are 50 - 80 and that it leaves some residual sweetness if fremented at the lower end of the...

I started a batch of cherry "wine" Friday afternoon for my wife. Rehydrated and pitched about half a packet of Cotes des blanc on a gallon of cherry juice. SWMBO does not want the end product to be too dry so I'm fermenting (actually, apparently not yet) in a cooler with a frozen water...

5047 + 5 = 5052

"To those of you who have used the Cote Des Blanc for the Apfelwein, does it ferment mildly like the Montrachet? Just wondering if I should rig up a blow-off tube on the batch I just made. Thanks." Yes. I whipped up a batch about 3 weeks ago and pitched Cote Des Blanc. Ferments like Ed...

To those of you who have used the Cote Des Blanc for the Apfelwein, does it ferment mildly like the Montrachet? Just wondering if I should rig up a blow-off tube on the batch I just made. Thanks. Yes. I whipped up a batch about 3 weeks ago and pitched Cote Des Blanc. Ferments like Ed...

I've had the same problem with a few bottles of various batches. My understanding is that it's a slight bacterial infection. Presumably, bacteria introduced after fermentation, say at bottling. The acid and alcohol content is high enough that the bacteria cannot get much of a foothold and...

What about Yooper's Dead Guy clone? I just bottled a batch so I don't know personally. But I have high hopes.

I second the US-05 recommendation. I also hear good things about Nottingham.

The way I understand it, they recommend against making a starter when using dry yeast. The reason for making a starter with liquid yeast is to increase yeast cell numbers and prepare the yeast for fermentation. With dry yeast you have sufficient numbers of cells and the yeast has been...

Allow me to second kenche's comments about Yooper Chick. I sit here lurking and learning from many posters, but always perk up when Yopper posts. Yooper, you mostly seem to post when you have something significant to add, and it always makes sense to me. By the way your Dead Guy clone is my...

It just gets better from here. Prepare to become consumed by your new "hobby".