Last Activity:07-30-2012 2:58 AM
Posted in thread: Serving Homebrew at a Wedding on 07-29-2012 at 11:25 PM
Ouch that's a lot of bottles. And yeah chenwood, I have been thinking about a board to mount
the taps...just haven't gotten the vision for how to present it beyond two by fours holding it
Posted in thread: Serving Homebrew at a Wedding on 07-29-2012 at 07:52 PM
Brewing 20 gallons of Homebrew for an upcoming wedding. I will have them kegged in cornies and
ready to go.I have been throwing around idea's on how to "present"/serve the beer... Sure I can
just to t...
Posted in thread: Put off bottling day...a looong time on 10-23-2011 at 11:36 PM
Brewed a batch of nothing fancy dry mead about a year and a half ago. Because of the normal
crazy schedule of life I still never bottled it.It has been in limbo in the Secondary for some
time now. Bec...
Posted in thread: aging in kegs on 12-12-2010 at 04:12 PM
Do beers age and develop in a chilled c02 ed keg? Essentially I would skip a sit in the
secondary and use the keg as the secondary. I have two beers I am hoping to serve for xmas
time. They could real...
Posted in thread: Whats to hot to pitch? on 09-01-2010 at 08:38 PM
using wyeast champagne. Normally I chill more but because of time retraint. I could use to
pitch not its at about 93 degrees
Posted in thread: Whats to hot to pitch? on 09-01-2010 at 08:32 PM
Whats two hot of a pitching temp for a champagne yeast? Anyone no.
Posted in thread: Wyeast choices for Mead on 09-01-2010 at 04:16 PM
Here is the link that explains both the semi sweet and the dry mead recipes. The two kits are
the same except of the yeast. Which I have the dry champagne one. But like I said in the above
post. I am ...
Posted in thread: Wyeast choices for Mead on 09-01-2010 at 04:12 PM
Also not being experienced with mead. What about adding sugar additives.. something that will
not ferment out completely. Or will that mess with the traditional mead taste
Posted in thread: Wyeast choices for Mead on 09-01-2010 at 04:10 PM
Right thats what I was wondering. The recipe's OG only calls for 1.080-83 which I would assume
nearly all wine yeast will not top out before correct? So how do people get semi sweets? Would
I just hav...
Posted in thread: Wyeast choices for Mead on 09-01-2010 at 04:03 PM
I am using roughly 7 lbs of honey...but for a 3 gallon batch