Recent content by Goat_Nutz

I did take readings but have no idea what they where, mostly cuz im a noob that doesn't like to write things down, though the more i post on here the more I think that it's probably a good idea to start doing. I wanna say that it was lower than normal, in the 1.008 or 1.010 range most of my...

So here I go. After searching around I cant seem to find anything on what first impressions or any impressions people have gotten from brewing a dryer beer. I have found tons of information on how to do it, but I'm looking more for what your impressions where after tasting said dry beer. I...

the 20 psi was an experiment to see what would happen, my brother told me that he charges about 10 and ages, so i gave 20 a shot. Might be lowering it, i have noticed a rather large head with the 2 beers i have poured so far. Though if i let them sit a min they are just fine, but who wants to...

I have brewed about 10 batches, 4 of which are all grain. Usually I bottle my beer but i got a deal on a corny keg and a Co2 tank. I usually condition my beer about 2 to 3 weeks, seems fine and tastes great in that amount of time. Upon getting the keg i decided to brew a very hoppy beer. 12...

Ok so i made the rhubarb wine, despite protests from my brother and uncle. After about 8 months, it was awsome. Weird thing is it looks like tap water when you pour it. Its smooth and has a nice rhubarb taste, not to heavy not to lite. I used Yoopers recipe with some EC-1118 that stuff is...

I have done about 6 extract brews, and 3 all grain. The all grain where done with my cousin in his Cooler/Tun. I have recently come into 3 SS kegs, which i plan on converting to kettles. Having said that i have never mashed in a kettle before and am a little worried that i might mess things...

I know this is about maple wine, but i recently used some boiled down syrup I got from my Brother in law. I, like the newb that I am, did not write down any of the measurments/procedures that I used. From what I recall i used about 1 gallon of syrup, 4 gallons of water. I boiled the water...

Thanks for the feed back. Fermentation was at 72 - 74F and i just now racked it off the lees. Ill let you all know how it turns out in a couple months. No on the PH.

Hello there, I made a batch of Rhubarb wine a couple weeks ago. The recipie i used was pretty simple, 7.5 lbs of raw rhubarb, frozen then cut up and soaked for about 3 days in water. 6 cups of table sugar disolved into 1.5 gallons of heated water. 1 tbs tartaric and malic acid. I put 1...

I used a yeast energizer, its been about 18 hours since pitching and there is some, though very little activity. Thanks for the feed back, looks like it was just a slow starter.

I have made several mead batches with Lalvin ec1118, my favorite, and have had very short lag times. Normaly i heat my honey/water to 160 and keep it there for about 30 minutes to kill anything that i dont want in there. Rehydrate dry yeast, and pitch. This time I used a Wyeast sweet mead...

So I got 20 pounds of rhubarb from my friend. I went with a rhubarb/strawberry mead for starters, its crashing in the fridge as we speak. If that turns out i'm going for the wine. Wish me luck.

So i found a recipe I wanted to try for rhubarb wine. I was talking with my brother about it and he tried to talk me out of it, swearing that "anything with rhubarb in it goes bad real fast". I like to make batches and put a bottle in the basement for long periods of time and see how they age...

You guys know much about Rhubarb? I was talking to my brother about making this wine and he swore up and down that it was a bad idea, repeating over and over that "anything with rhubarb in it goes bad real fast". I was planning on making a batch and putting a bottle in the basement, i like...