Recent content by Lunarpancake

I have a friend that is looking for a recipe for the Finnish beer called "Karhu". If anyone could suggest a mini-mash recipe that would bring us close to the taste of this beer I would really appreciate it. Thanks!

This was posted before? Sorry. Search must have been haywire when I did it. Anyways, even if its a mediocre brew I plan on brewing it so that I can hand some out to friends and say this is the exact recipe served to the President.

Taken from the CNN article: CNN Article: http://whitehouse.blogs.cnn.com/2012/08/21/brewers-seek-white-houses-secret-beer-recipe/

There is a petition up on the official whitehouse.gov website asking for the release of the "secret" recipe for the White House beer. For those that do not know beer has been brewed at the White House for a while supposedly using local ingredients such as honey from the garden. To sign the...

If you are adding sugar you will need to pasteurize. In addition you should sweeten to taste then add a bottling amount of sugar. Remember the yeast will turn your cider dry again if you don't add the extra. Open a bottle once every day or two to check on carbonation levels. Once it's perfect...

https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

you can also pasteurize your finished product. It may be easier than worrying about tablets and if there is any leftover yeasts still alive. You just heat the cider to a certain temp for 10min and you are done. All leftover yeast will be dead...

be careful carbing ciders you can easily end up with 5 gallons of bottle bombs! There is a thread floating around on this forum with a How-To on how to Pasteurize Cider. The idea is to let the cider carbonate to the amount you want then you heat it to kill the yeast. Read the thread it is very...

I just bottled a mini-mash kit from my local homebrew store called "Whiskey A-Go-Go". It involved me putting 1 pint of whiskey into a bag with cedar chips in it the night before brew day and then adding the bag of chips and whiskey to the fermenter. On bottling day the brew smelled very whiskey...

that may be some of the issue. I usually put them in the fridge 1-2 hrs before max. I have one that has been in the back of the fridge for 2-3weeks,ill drink during the football game tonight.

I had problems with over-carbonation with my kegging process. I never had a chance to iron it out before my buddy wanted to help out and pitch $ in.

Yea that could be it. I am using the standard priming sugar that I get in most of the kits I buy. (I have a lot of it since I had been kegging previously)

I started bottling recently (used to keg) because a friend has been pitching in to help pay for the kits ive been buying. Anyways ive noticed that bottling give my beers a slightly different taste. Im wondering if this has something to do with the temp. that im letting the bottles condition at...

so i am pasteurizing now......out of 5 bottles i have 2 with leaking caps and 1 bomb after process was finished. OOPS. Im doing another 5 now and if they turn out crappy too ill just cold-crash the rest :( *edit* I dont want to jinx it...but my second set of 5 bottles have not exploded yet...

Jeez now you have me scared,and im at work and have to work at least 3 hours of overtime today! I've had my cider at 1.02 bottled for 48hrs now and no bottle bombs yet *knocks on wood*