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11-03-2012

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11-27-2016 7:52 PM

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  • Posted in thread: Pear juice for perry on 12-18-2015 at 05:32 AM
    You could check at an up-scale grocery store. I haven't tried it yet to be able to comment on
    results, but I have seen that I can get pear juice at Whole Foods Market, along with a
    selection of other ...

  • Posted in thread: Software on 12-06-2015 at 03:56 AM
    I use beer home brewing software (pretty much any would do) to compute the original gravity,
    record my ingredients, and note keeping in general. After that it's a matter of judging how the
    ingredients...

  • Posted in thread: Possible problem..Uncorked! on 11-07-2015 at 04:56 AM
    If it were me, I would taste it, and if OK, go ahead and enjoy it. I have one batch that for
    reasons I refer to as a "learning experience", had trouble getting started, and I thought would
    end up as a...

  • Posted in thread: Longevity on 10-24-2015 at 05:36 AM
    I know ciders can improve significantly with a few months of age. So can meads and some beers,
    which can then be good for up to a few years. For a cider that takes a few months to reach its
    peak, how ...

  • Posted in thread: Judging Cider on 09-30-2015 at 01:33 AM
    The Beer Judge Certification Program (BJCP.org) is working on a cider judge certification. It
    should be similar to its mead judge certification, where it is an endorsement if one is already
    a beer jud...

  • Posted in thread: How to Calculate High Attenuation? on 08-30-2013 at 01:23 AM
    Thanks very much, WoodlandBrew! Very helpful references.For others, in case "attenuation"
    wasn't clear, this is the amount of sugar that the yeast have consumed. A typical percentage
    for beer is 75%, ...

  • Posted in thread: How to Calculate High Attenuation? on 08-29-2013 at 07:27 PM
    Sorry if my question wasn't clear. As WoodlandBrew explains, apparent attenuation can appear to
    exceed 100%, but actual attenuation will be less than 100% - which I have experienced when
    making wine. ...

  • Posted in thread: How to Calculate High Attenuation? on 08-29-2013 at 04:40 AM
    My mead (a peach melomel) is still fermenting, so my SG readings use my refractometer instead
    of the hydrometer to not use a larger sample than needed until it's done. But unless I get
    informed otherw...

  • Posted in thread: what 5 grains to always have on hand on 08-12-2013 at 01:24 AM
    I would include Vienna as a base malt. It has high diastatic power, and is highly converted so
    it needs lower mash and boil times than 2-row or pilsner - besides tasting great. Although your
    buy doesn...

  • Posted in thread: Runaway fermentation getting stuck on 06-25-2013 at 05:58 AM
    Tommysauder - Yikes! "Gusher" sounds like an understatement.

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