Recent content by Hankhill11

Just checking in here. I haven't been on in a few years. My last batch of JOAM was made on 6/10/2018 and is very smooth and mellow at this point. We cracked a bottle when my Fiancée and I got a new house, and I'm going to have some tonight just because. So a note for everyone, it keeps for years!

Super old thread, but I haven't been back here in a while. This model is on sale again, but with a 20% off coupon on amazon. not quite $25, but close.

This looks pretty slick compared to making your own out of one of the other models if inkbird and a project box. for 35$ i wish i knew about this when i DIY'ed mine.

thanks for the added info RPh_Guy, i'll have a look at morebeer, looks like im in their 2 day shipping zone. We have one other shop that is about 5 minutes from my house, Brew and Grow, however I was just told last week that my local store is closing. Huge bummer. I have been into hard cider...

Thanks RpH Guy. If you do extract brewing, where do you get it from, and do you use kits or use your own recipe? I am fairly new yet, this will be my third beer.

Alright team. I started this cider back on 7/29/2016. musslemans juice, tea bags, lime juice.. I followed the recipe. I racked to 2nd around september 2016. in Feb 2017 i did a taste test and it was extremely tart. astringent and unpleasant. it finally cleared by 7/23/17, when i racked it again...

hi all. Since the cold snap is taking a break from Wisconsin, and it might be above freezing this weekend, I was planning on brewing a Northern Brewer Wheat beer extract kit. The only fermentable is 6lb wheat malt syrup. If i add a pound of Muntons Wheat Dry Malt Extract, will this change the...

I think I used the Danstar Windsor Ale Dry yeast that was one of two recommended on the box. I fermented at 68 maybe? I can't remember exactly, but I only went downstairs to check on it because I noticed my remote thermometer said the fermenterator was at 61. I have never had anything close to...

I was to angry, heart broken, and frustrated to take a picture of my esplosion. Thanks all for the suggestions. I hadn't considered all of them yet.

3rd batch of beer. It was a Caribou Slobber from northern brewer. Blowout was within 12-18 hours of pitching yeast. It was huge. About 3.5 gallons was ejected from a 5 gallon glass carboy. The only lucky part was that I made a refrigerator into a fermentation chamber, and the blowout happened...

I made my fourth batch of mead in this style, but used a mead yeast instead of the bread yeast. To keep all of you purest happy, I'm not exactly calling this one JOAM on the forum :) but I am out here in the world. I did a three gallon ferment, exactly multiplying everything. Primary lasted...

What do you think the longest this can sit on the lees before picking up off flavors? My 2nd batch has been in the same secondary carboy since 5/1 due to a combination of being lazy and not having the time to bottle.

I've started a 2nd batch of Graff following the original recipe again. Its been fermenting at ~64 degrees for a week and a half. I racked it to a secondary and topped with juice. i'll let it finish and clear before bottling. I think it was 1.008 when racked. The sample tasted pretty good, like...

If i'm not mistaken, the only way to 'shorten carb time' would be to keg it and force carbonation. bottle carbing is the result of fermentation, so it takes the time it takes.. maybe keeping the bottles at the optimum temperature for the yeast would help make them reactivate once bottled? And if...

I've started a 2nd batch while awaiting my first to clear in the frig. This time I used a blood orange, hoping for a little different color.