Recent content by HeavyHandedBrewing

The agave is there. It is not prevailing but suttle. You can't miss it.

I am going to submit a beer for the first time to a competition and I have no idea what category, per the 2008 BJCP Style guidelines, to submit it in. I think it should go into the category 23A Specialty, but before I do that broad category, I want to make sure it does not fit somewhere else...

I ended up using an American ale liquid yeast. I was making an ipa and just made an extra large starter and poured off 2 cups of the 10 cup starter. My question is this, how do u stop fermentation? I know how to stop a fully fermented mead from refermenting and back sweeten it, but I did not...

Before putting it into the mason jar, should I cold crash it? By sterile, do u mean preboilded water or distilled water? Also, would u do another yeast starter to get it going again?

I made a 10 cup starter of American ale yeast 24 hours ago for I brew I was planning for tomorrow. Plans have changed and I can no longer brew as planned. I don't want to dump the yeast as that's a waste. If I want to save it, can I decant off the wort and save the yeast on the bottom of the...

I am only going for something between 6-8 abv. I still need to plug the stuff into beersmith to see where I stand.

Do you think Safale US-05 always yeast is better to use then the wine ec-1118 yeast?

Thanks for the insight. I will see if I have any dried ale yeast around. Do u think 10 weeks is realistic from beginning to having it ready to drink?

2 gallon batch - 2 gallons cider from the store 3/4 pound light brown sugar 1 pound fresh blackberries primary Camden and pectic enzyme in primary for 24 hours Pitch rehydrated yeast (EC-1118) Fully ferment than transfer to secondary (i figure about 2-3 weeks) Add potassium sorbate to...

I stand corrected. I just checked my cc statement and BMW order receipt. I was billed the day after I placed the order but was not notified of the out of stock items until a week after I placed the order.

I have been ordering from BMW for a few years now. They offer, in most cases, the best prices, plus their brew tool is awesome. It is no beersmith, but it is a great POP tool. Their customer service is awesome. When you call an American answers the phone unless they are on another call, then you...

Thanks for all the info. I was able to get the campden from a LHBS. Do you not need to use the campden on the fruit that goes into the secondary because of the alcohol and CO2 which is present after fermentation? Sorry for all the questions, but besides making good beer and attempting to make...

Thank you for the follow up rowsdower44 & opus345. I am going to see what I can do about finding it locally. Do you use the campden on the fruit before introducing it in the secondary fermentor as well?

So I plan on making this in 6 days (Day off work!). I ordered up everything, but just received word the campden tabs were out of stock. Are the campden tabs irreplaceable in this recipe? As far as I understand it, they work in conjecture with potassium sorbate to neutralize the natural yeast...

It was horrible. I over spiced it, but I learned several lessons as a result of this brew.