Hey guys,
This probably sounds like a total noob and get stressing out for nothing, but I started to ferment a wine from carmenere grapes I received from a local homebrew shop. All started well (I have two 1-gallon batches split) with an O.G. of 1.100 both with the E-1118 wine yeast. A week...
This is what I'm thinkin.
I haven't tested this, but I'm sure it'll work. Essentially I would avoid throwing the extinguished wood chips in the carboy. You really just want the smoke to seep into the liquid. Thoughts?
Hello HomebrewTalk!!
I just started back up again doing some homebrew in the Chicago area and would love to connect with others in the same area! I'm posting because I'm interested in learning about how others have been using homebrewing techniques and if any have taken to hop farming in the...
@JoeMamasIPA. It's phrases like "don't let one molecule of oxygen touch the beer" that makes me nervous. There's gotta me at least one molecule when racking to secondary. Or even taking the airlock off for a second to sample gravity. Right??
I would actually consider adding the smokiness another way. Just like you would add smokiness to a cocktail, I might try to induce the smokiness using burnt wood chips (on fire) and letting the smoke settle within the fermenter.
Our kitchen has one of those pullout faucets that has a female setting. I'm looking for something that would be able to connect this setting to be a male-to-male so it can connect to my wort chiller. Any one have any luck with this? I have a picture of my faucet here:
I think I need an...
I made this recipe that I posted above about a week after I posted it using the above ingredients. It's been aging about 8 months now. It was great, because I was so busy doing other brews that I totally forgot about this one.
Opened up one last night and I was in heaven as well. Haven't...