Recent content by mcfire12

I am stuck trying to find a drip tray at the moment and can't decide exactly how that portion will be. Plans to include a glass rinser as well. The lines will run through the pic tube into a box that will house the tap shanks. I have a few fans I will be adding to keep the cool air circulating...

Couldn’t upload pictures on the Mac for some reason

Well I have finally got around to starting this project. Here are some photos of the beginning. An addition I would like to add will be a glass rinser. Planning on 4 taps under the mirror. Where do I go for a drip tray for this possibly with a rinser attached? Ideas and feedback would be...

Is there any way other then a closed transfer that anyone has been successful with doing to keep this from turning **** brown? We're all set to brew this but the color has me spooked.

Is this thread dead? Looking to do the same thing

Anyone?

Well there it is... What we did was sanitize, add 3 pounds of honey, a gallon of water, stirred, added yeast nutrient, then wrapped up 4 pounds of strawberries into a cheesecloth sack and crashed the berries while in the carboy. OG is 1.074 with my refractometer. Hydrated and pitched the yeast...

Won't that little of honey result in a very dry product at the end? Not what I am going for. I really have no idea though.

I'm not patient. I'd like to drink something within a few months. I definitely want a low ABV mead. Is the process I described going to produce an undrinkable final product? Isn't traditional mead just honey water and yeast?

Well guys, I have years of beer brews under my belt but want to try a mead. I thought I saw some simple recipes before I ordered some things but can't find them back. Looking this evening, some people get pretty wild with some of this mead making. I suppose kind of the extract to all grain kind...

Thanks again! would this be the correct hop?? http://www.homebrewing.org/Hallertau-Germany-Hop-Pellets-1-lb_p_697.html

Perfect, thank you! Let this ferment out at normal 70* temp?

When are people adding the amylase enzyme now? I believe I read a post around 90 pages in about adding it about 9 days after it's been in the fermentor, added it into the primary. How long do I need to let it sit in my primary before kegging?

Hallertauer is a US hops according to beer smith? Had the wrong one selected my bad!

Are you saying to boil for 60 mins then? Looks like the original has a 90 min boil. Also, I just use a cooler for my mash tun. Do I just mash this at 147 the whole time and for how long? Looks like a total of 110 min mash in the original recipe? I have never mashed longer then 60 mins...