Recent content by looneybomber

Dang, I was just in Wichita for drill. I see the deal is pending, but I am interested.

Cool, so I was on the right track. Thanks both of you for the information. I will pick up some more yeast and try again.

Well I tried this and ended up getting stuck fermentation. I started out at 1.154 and months later it stayed at 1.080. I rehydrated a packet of ec-1118, (only did a 2.5 gal batch) and added a little of the mead to it to get the yeast accustomed to the alcohol. The ec1118 didn't do anything to...

I'll second this. With my big RIS's, I do all of my sugar additions after I have had a pretty good gravity drop. And these I add incrementally (normally 1lb additions) instead of all at once. 1 Gal of maple syrup in a stout. Might be good? Is that yeast up to the task of eating all that...

Ahh good news. Bottled up my 2014 batch. Finished at 1.018-1.019 (using a $6 hydrometer, so that's as close as I can eyeball), but I had a little over 5 gal in my bottling bucket, so I had about 5.25gal in my fermenter. So, redoing my math to find my original gravity, my OG was right near 1.132...

No idea, but awesome!

I like my big beers (anything over 1.100) and so far lots of solid advice. I brew partial mash, so I have the opportunity to do incremental malt/sugar feedings. If you're only brewing something around 1.100 or lower, just aerate well, use a huge starter, or even better, use a portion of a...

If a sugar is not "cooked", IE it's clear, I don't see why you can't use regular table sugar. I've had other people on here tell me that same thing.

Just going by memory here. -I kept the fermenter in the basement that stayed around 62-64 the whole time. So wort temps were likely a little warmer. Perfect! -I added the 6lbs of DME along with another dose of yeast nutrient. -Around 1.040 I started adding 1lb additions of sugar boiled with 16oz...

Trying this one again. I think I'll do it every spring. The 2013 batch did not carb, so I will not age this one in secondary, but instead, bottle it a few days after reaching terminal gravity. Then I will suck up some slurry at the bottom and drip some of that into each bottle from the 2013...

Well I finally succeeded in doing something I tried to do months ago - carbonate my skeeter pee. I don't remember exact dates, but while it was cold I made a batch of skeeter pee. I let it ferment and sit in secondary for months until it was warm out. I bottled without having ever added...

Drank a 22oz bomber of HeBrew's 17th anniversary ale a little too quick 'cause it tasted soo good. 17malts, 17hops, 17%AbV. My homework didn't get done that night.

Ok, so it sounds like it'll settle in the fermenter and not the kettle. I thought it'd settle everything out in the kettle and I was gonna rack off clear wort. Guess I'll see how it works later, but my hope was it'd take some of the fine powdery residue out of the wort that doesn't stay in the...

Yeah I thought ethanol had 7cal/g where-as protein and carbs have 4cal/g.

So I tried whirlfloc for the first time tonight. I do partial mashes on the stove (BIAB). Tonight I used 8lbs of grain and 7lbs of DME. I mashed in kettle one (2.5gal) and sparged in kettle two (1.75gal). I combined and added water till I hit 3.75gal. Normally, using that much grain means I...