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03-22-2006

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10-21-2008 9:15 PM

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  • Posted in thread: How big a burner do I need for a full boil? on 03-31-2008 at 06:12 PM
    I tried to do a full boil on my stove and literally broke the burner with the weight of the
    pot, 6 gallons of water and extract... It did eventually boil but it took WAY too long to get
    there.. I use ...

  • Posted in thread: Priming sugar on 03-31-2008 at 06:08 PM
    Brewers sugar is dextrose for the most part. I could be wrong though... You could try using it
    to prime but I would be careful where you put the bottles just in case they decide to make a
    mess.. heheh...

  • Posted in thread: quick fermentation on 03-31-2008 at 06:06 PM
    I have had fermentations take off at about 8 hours and done within 48. If you get a good active
    strain of yeast it's possible. Sometimes you just hit that sweet spot and the little fermenting
    boys hit...

  • Posted in thread: Extract vs. AG question on 03-22-2008 at 04:27 AM
    My beer kind of taste watered down from the kits too. Somebody told me that in the kits they
    don't tell you to steep the grains long enough, and that leads to the lack of flavor. I too
    live in an apar...

  • Posted in thread: Did I screw up when adding the yeast? on 03-22-2008 at 04:07 AM
    I have found that temp's can never really be too low. Well, under 50 maby but I normally
    ferment around 65 to 70 degrees. I would leave the lid on and let it sit for a bit. My first
    batch I ever made ...

  • Posted in thread: What is the limit of pitching on a cake on 03-18-2007 at 08:51 AM
    I have two meads in a row going and am about to do a third. I used a smack pack for the first
    batch... I racked to a secondary and then literally dropped must onto the cake in the primary..
    I'm about ...

  • Posted in thread: Extremely interested in making mead - need help on 03-18-2007 at 08:43 AM
    I'll try to be simple with this one.. Due to the fact that I have enjoyed some of my mead
    tonight. My first mead was actually a braggot... It was a mead but with some hops and grains..
    It's like a tra...

  • Posted in thread: Yeast Layer at the bottom of the bottle on 03-18-2007 at 08:35 AM
    Almost every batch that I have bottled has had a little bit on the bottom... It's the yeast
    that remains in suspension that carbonates it. When it settles out, it means the sugars are
    gone and carbona...

  • Posted in thread: Flat Beer on 03-18-2007 at 08:31 AM
    Use the mind set of bigger is better but takes more time to perfect... It's easy to make a mud
    pie in the front yard but it takes week to make a mud track in the back yard.... I would give
    it a couple...

  • Posted in thread: Crystals in the honey on 02-17-2007 at 12:11 AM
    I made a batch of mead about 6 months ago and it didn't last.. I have six bottles left so I
    could imagin how it's gonna taste after a little time. My question is this.. I found an awsome
    deal on some ...

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