Recent content by Lundvarr

http://bayouclassicdepot.com/6060-bayou-classic-60-quart-steamer-stock-pot.htm I was thinking this would work great for sparging. Put a mesh over the steamer tray and put a valve with a nipple extension at the bottom below the ridge. I guess my only concern is the amount of space between the...

You must choose the righteous road. Civil Disobedience.

Okay scratch the wormwood and add currants?

As someone who is involved in rigging operations on a usual basis, that sling scares me. Please do yourself a favor and make a proper sling. You are going to burn yourself or crush a foot with that I am sorry to say.

Does anyone have experience brewing sumac mead? I all of a sudden got an urge to make a batch of sumac mead. Right now I am thinking of sumac, black berries, and wormwood extract. Only problem is the lack of black berries being in season! Anyways I'd like to make a 5 gal batch. I think I might...

Hey I know it's not homebrew but I'm going to Harpoon in Boston on 3/5 for their St Pattys Day Fest, if you want to meet up send me a PM. Never been put supposed to be good. There Leviathan good but cider sucks.

Perfect sense. Let me just tell you, I don't homebrew only for the taste. All about the alcohol if we are going to be honest with ourselves. Sure we love the best tasting brew, but how is that any different than barbeque or charcuterie? Regardless as to whether your husband is an alcoholic...

Thanks. I think I will call it a cyser due to the profound mead character. Next time no cane sugar and I will compare.

FYI, Kitchen & Co. has had 5 gallon carboys for $30 for a year now. This is in Newington NH. Your mileage may vary. Cheers!

Just wanted to properly introduce myself. I hail from southern NH but am currently living in Boston. I got my introduction to homebrew in college like many of us with a joint effort with a roommate. Shortly after relying on his knowledge I bought an (infamous) book authored by an Alaskan. Hence...

Hello all! Just made a batch of cider wine. Augmented with 40/60 honey/cane sugar. It turned out quite good and has definite mead-like finish. By taste, one would think it is a cyser. So what is it exactly? What ratios areneeded for a cyser? I've always considered cyser to be cider/honey...