Recent content by inchrisin

.. I've brewed about 40 gallons of this recipe--some with just random yeasts I had laying around the house. It's the best Nut Brown you can make as is and is great year-round. I find that US05 or 1056 (same strain) is generally a little drier and a little flatter. I say this with...

I'm making a mead with a yeast Brett blend. Wyeast 9097. I'll ferment in the mid 60s and I'm wondering if I should aerate and if I should degas this wine? https://www.wyeastlab.com/vssprogram.cfm?website=2

I'm making a mead with a yeast Brett blend. Wyeast 9097 I'll ferment in the mid 60s and I'm wondering if I should aerate and if I should degas this wine? https://www.wyeastlab.com/vssprogram.cfm?website=2

How did it come out?

I'm just getting going with my first few batches of kombucha. I'm going to add some fruit at the end, but I plan on reusing the scoby. Should I pull the scoby out of the kombucha before I add fruit? I think this will help keep the scoby cleaner for the next batch. Thoughts?

That's funny because I figured that lacto would be the predominate strain here. It's in the air EVERYWHERE. I'm glad to know that it's mostly vinegar strains and some bret. I bought a couple of bottles of kombucha and I'll try to culture the SCOBYs.

Hi all, I'm an average beer brewer and I want to try my hand at kombucha. I don't want to buy a scoby or kombucha to make my batch. I'd like to just culture my own bacteria and yeast for this project, if possible. Has anyone done this successfully? I'm assuming that the majority of the...

Sorry for such a long delay on this thread, but I brewed this beer about a month ago. I swore that a nut brown wasn't something that I wanted 5 gallons of. This recipe may have changed my mind. I got it kegged up about a week ago and it's almost carbed. It's still green, but what I get...

Volume be damned. I like this! :)

Toss your charge into the fermenter like you normally do. I typically don't even bother with a bag. Just let the hops go for a week and rack carefully thereafter.

Is it better to guess before adding the yeast? I could see it being beneficial to making a strong wine and backing it down with water.

I'm still fairly new to wine, but not to fermentation. The hang up I'm having is calculating the batch volume based on how many pounds of fruit and water you put into the fermenter. Is there a good way to guess how much liquid volume a particular fruit will contribute to the batch volume...

I'm really craving smoked salmon. I'll have to use a smoker and I have no way to cold smoke it. I'm turning to you guys to help with a recipe, techniques and possibly a sauce. I'm thinking that creme fresh and rye bread will enter the equation. This will be for the family for holidays. Give...

I moved my keezer from down in the basement to upstairs and I'm having pressure issues. I had to wrap my dual regulator in a towel and throw it into the keezer to move it upstairs. The gas hoses are glued into the collar and there was no other way to move the regulator with just two...

Thanks as always. I think I'll probably add the tannin and acid blend to some boiling water and add it in. The wine is a touch stronger than I'd want it to be. This will help it set up quicker and I can actually top off the neck space in the fermenters this way. Great ideas.