Recent content by Keepthedrive

Hey all, I collected a truck load of honeycrisp apples on Monday, am having them pressed at a cider mill tomorrow morning and should be driving away with about 100-110 gallons of fresh cider. I have a few different agendas for this cider, but would like to do 10-15 gallons of hard cider, maybe...

the stopper and tube are very snug fitted, and it is bubbling, so the fg must have changed by now, but it is just going so slowly...the other thing i was possibly thinking might make a difference is the honey. My honey was close to 8 months old and was mostly crystalized, which turns very...

Im gonna say Ditto with the label,,,bad ass (and yes I just used 3 commas instead of periods to indicate a pause) but I have 1 comment and 1 question. This wine yeast, the 1122 is just naturally a very attenuative and fast fermenting yeast compared to beer yeast? Or do you still have to add a...

Something has to be wrong with my 1 gallon of mead...I used 3.5 lbs of honey, got some water up to 160 F, put in the honey, the zest and juice of one medium size orange, 1 cinnamon stick and 1 whole clove, turned the heat to medium low while I was adding all of this, and threw in a half teaspoon...

so i did it on the spur last night, following the mashing technique from the killer bee belgian wit recipe... https://www.homebrewtalk.com/f71/killer-bee-belgian-wit-73278/ I used the stovetop/oven technique, was not a problem at all and I was able to maintain temperature dead on...but...

But this wouldnt be any harder than mashing in the cooler...Plus, I have done a couple partial mashes, and it seems that my cooler does drop from my desired mash temp quite a bit, once it dropped down to 135 degrees after an hour had passed, and it started at 152...

Hi there, I am hoping to do my first AG within the next 3 weeks...but im scared. I really want to make sure I get a good efficiency, but not overdo my wort boil bc my pot is only 7.5 gallons, maybe 8. but thats all the way to the brim of the pot im pretty sure. So Ive been thinking of ways...

SO....I felt like giving this one a try, but twisted it a bit. Tsunami-melon Ale -9.6 lbs Gold LME -2 lbs sugar -1 lb carapils -10 oz german pilsen -6 oz Belgium aromatic -.75 oz yakima magnum (14.4%) @ 60mins -wyeast 3068 Activator Pack -4 cups watermelon juice in secondary -Dry Hop 1 oz...

I always do 2 steepings for 15 minutes each. Makes sure to get all of that good flavor out...sorry for the long delay in the response. So I bottled a couple weeks back, but tried one maybe 2 weeks after bottling, and it really needed more time to carb, and for the flavors to soak in. I do...

hey all, Ive been checking this thread for a while, and trying to formulate my own. I wanted to add some vanilla flavor to it also, so im throwing in 2 split vanilla beans into the secondary. Also, I have some nottingham sitting in my freezer and wanted to see how that'll work out...much...

I was intrigued by a barley wine that I had sampled at my brothers house, it was 15-17%. I love beer, but prefer high alcohol because you need less beers to hit the spot. But I also am quite fond of fruity beers, and stretching the boundaries of possibilities. New ideas are constantly jumping...

Hey all, I was wanting to make a pretty big cider. 15% if I can. I was gonna go with a 1:2 ratio of something like gala to granny. I want it dry, but do want some sweetness, so I was thinking of just using some crystal 10, maybe a lb or 2 for a 5 gal batch, and letting the yeast go till it...

no, the day of brewing i was in a hurry to get to the airport and then to work, so I didnt take a reading

cool, well thanks for all the info guys...and girls if there happen to be any here...but one last question. If I aerate it with a big sterilized spoon before I leave, just a couple good plunges down, will that kick the yeast back into action for a little more? My brother had told me to do...

should I even transfer to the carboy before I leave, or just let it be? ill be back the 15th, so thats 2.5 weeks total ferment. Already tnit, it has slowed way down on the bubbling through the airlock. I have a feeling its gonna have a nice flavor, my basement is a pretty consistent 64...