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05-28-2015 1:13 PM

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  • Smoked Porter, Belgium Trippel
  • pLambic, "Sour Dough" Cider
  • Gingerbarc Mead, Apfelwein Cyser
  • Holiday Ale, Nut Brown Ale, Oatmeal Stout, Chocolate Hazelnut Porter, German Hefeweizen
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  • Posted in thread: Copper Look on 04-28-2011 at 03:16 PM
    Electroplate it. IIRC the first step in chrome plating is to lay down a layer of copper. Check
    with a chrome plating shop in your area.

  • Posted in thread: What is the strongest mead someone has made? on 03-29-2011 at 03:15 AM
    I know that the Wyeast Eau De Vie strain is rated for 21%... You MIGHT be able to get it to go
    higher if you make the original must with a lower OG, then add more honey as it ferments...
    Plus, putting...

  • Posted in thread: Scrumpy's Farmhouse Style on 03-27-2011 at 03:59 PM
    OK, my friend and I made some scrumpy from the quoted recipe. He was in England, many moons
    ago, and had some of the real stuff. We decided anything that has meat in it is too weird to
    not try. We use...

  • Posted in thread: PSI required for pressing? on 03-12-2011 at 03:40 PM
    How do you determine PSI of a press anyway?Scott24" x 24" slat plates, 70 psi desired:24 X 24 =
    576 sq. in.70 * 576 = 40,320 lbs, or about 20 Ton5 Ton Jack, 70 psi desired:5 X 2000 = 10,000
    lbs10000 /...

  • Posted in thread: Small batch questions on 03-09-2011 at 07:49 AM
    How long will a pack of dry yeast last after being opened?I've never had dry yeast go "dead".
    Keep it dry, and cool (refrigerator). A few days before you want to start your next batch make
    up a starte...

  • Posted in thread: Pellicle Photo Collection on 03-09-2011 at 07:08 AM
    Lets see if this works - 1st Post, also first pLambic:Pellicle Pic 1 Pellicle Pic 2 Pellicle
    Pic 3 Beer was brewed 10/23/10, using a turbid mash and aged hops. Cooled naturally in the boil
    kettle over...