Recent content by J3conn

What do you mean by whole after each amount of hops added?

I'm thinking of doing a six gallon batch of this. I would double the grain, sugar and extracts, but would I double the hop amt?

Thanks for the suggestions! I do like the idea of the chocolate mint stout and I have thought about trying one of those. Perhaps I'll make a brown ale and a chocolate mint stout and see what I want to drink the most.

As a lover of all things beer, I come from a family of fellow beer enthusiasts and was hoping to brew some Christmas presents this year. What would your suggestions be for a great general beer to brew.Of course everyone has their favorite brews.I have my favorites, but if I recieved a high...

I cleaned and de-labeled about 60+ 220z. bottles, and opened an IPA brewed 3 weeks ago :mug:

I'm trying a gallon batch of orange clove mead right now using Quick rising bakers yeast. It started fermentation almost immediately, and it smells of bread and honey. I like to expirement so I figured why not try a gallon. It all cost about $11.00.

Thank you all for your input! Beer is quite an adventure! :mug:

Okay thanks! I'm not too worried, but I would hate to see a batch go bad! I've brewed a lot of beer this year and I have not seen this happen yet. I'll wait it out and brew another in the meantime.

After Fermentation ( I thought) I transfered my IPA into the secondary. The next day it bubbled in the airlock. I thought this was because some yeast found some food when unsettled during transfer. It's almost been two weeks in the secondary and it still bubbles. Not constantly like during...

It may be the best thing you've ever tasted! I've heard of 25 year old meads found in basements, but no such luck on my part.

I usually use a water jug cut in half to put the overflow hose in. I stick the hose in where the handle was cut in half, and it sems to keep it in place well for those wild fermenting brews! This is not always necessary, but I have had some hoses try to shoot out of an old pickle jar I was using.

How dry was your cider? I just tried a hard cider a friend made and it was too dry and had a slight sulfur flavor.It was about a year old and there was good apple flavor, but I want to make sure I don't get that sulfur taste and have it too dry. I'm looking for that strongbow taste. I'm thinking...

The beer turned out okay. It wasn't an IPA by far, but was light and a bit malty but not much to brag about haha. It fermented in a short time im guessing due to the high temp. I use an overflow tube now when in my primary just in case, because that batch caused the fire department to come!

I agree with not stirring up sediment! The recipe calls for six weeks in the primary, and then to put in bottle for a few months. I'm using a champagne yeast, how long till the flavor comes out good?

I'm following a cider recipe my brother-in-law did last year and his came out good, but he didn't put it in a secondary before bottling and he said it cleared up fine. Should I bother, or just rack it anyway?