Recent content by fixittim

I like dry wine but do not have much experience with cider. Wondering if I would need to back sweeten? How much fruit flavor comes through without? Gathering info for this spring when the apples are fresh. Sent from my iPhone using Home Brew

Sorry, I meant the capper. Sent from my iPhone using Home Brew

What brands do you and he cap with? Think I got mine from Midwest. Sent from my iPhone using Home Brew

One of these days I'd like to have a dish washer in the brew shack detergent free and only for bottles and equipment. The santi rinse and heated dry is helpfull. Guess I'll have to put some more elbow grease into it for awhile. Sent from my iPhone using Home Brew

There is no rinse agent in the machine. Good idea about running the washer empty. I might as well just hand wash though. My first batch is nearing 3 months and does have a bit more foam. I do a one occasionally to be flat. I bottle out of my old Mr Beer keg. I need to invest in a bottling bucket...

You know. That might be it. I have always left the bottles with my fermenter (66-68F). And lately it's on the 66 deg side. They do get 3 to 5 weeks. Guess I should get the temp up when I bottle the next one. Problem is the house is never much over 68 anywhere. How important is temp swing while...

That's the thing. It's not the retention of the head. It's the lack of foam to begin with. I am new to this and those may be the same thing forgive me if they are. On pouring the beer it is not a matter of some foam rising and quickly dissipating, there simply is no foam. And yes, I understand...

One was all DME and LME and hoppy with 32ibu's. The next had 1.5 lbs steeped grains (biscuit and munich) and DME. The recipes were so different with the same result I was thinking it is in my process or the bottle conditioning. The bottles get a dishwasher rinse only and heated santi dry. So...

Opened my second batch and both have had zero head foam. There is a thin layer that does stay there and laces down the glass, but it is only a layer. It is carbed a little on the light side but I don't think that's the problem. 1.75 oz corn sugar per 2.5 gal. Sent from my iPhone using Home Brew

I am still working on mine. Trying to get the right base before experimenting with the spice. 5% biscuit malt in my first attempt. Not bad and thinking that gets the cloudiness. Used munich malt too. Seems like I'm on the right track for my version anyway. Thanks for the yeast suggestion...

Opened that batch tonight after 5 days in the fridge. Had to pour short but it was good. Still don't understand how I got that much trub/yeast in the bottle. Sent from my iPhone using Home Brew

Thanks again. Great clip BeerNerd. Sent from my iPhone using Home Brew

Thanks. Just needed to hear some encouragement. Sent from my iPhone using Home Brew

I can't decide if my bottles have a lot of yeast that swirls or if it is slimy like I have read about an infection being. I used some biscuit, munich and DME. 8 days in primary. 8 days in secondary. All looked, tasted and smelled good. OG 1.05 held SG 1.01 at transfer and 1.008 at bottling. The...

I have a clone recipe for Kentucky Ale Bourbon Barrel if you like. I haven't tried the recipe but sounds right. It is my fAvorite beer and the reason I started home brewing recently. Just still working up to it, building skills.