Recent content by Moonshae

Looks amazing! I'm in.

Yes, please!

Throw that stuff out and do a search on this site for Apfelwein, since that seems to be close to what you're trying to make. Bread yeast won't help you, you need wine or beer yeast.

The pressure overall will drop when the beer gets cold. The small amount of extra CO2 absorbed from the headspace will only serve to maintain the pressure balance between the air and beer.

My mother is and her mother was an alcoholic, so I keep an eye on things. The definitions posted earlier were a good guide...I never need to drink, have trouble stopping, etc. I drink for flavor...very rarely am I even buzzed. I normally have a pint or two a day (after work, with dinner or...

You can plant now. You won't get much of a crop your first year anyway.

I like crabbing, and I like crabs, but I have to say, the smallish ones I always get while catching them myself make for too much work when eating. I'm happier buying the nice big ones by the dozen so I know that there's enough meat to justify the work in opening them up.

I don't have any victory or biscuit, and I don't want to spend 1.5 hours driving for 0.5 lb of victory...will aromatic work acceptably? It's for an amber, with 10 lb 2 row, 1.25 munich, and 2 oz pale chocolate. I'm thinking the half pound won't make much difference one way or the other, but...

If you're worried about anything growing, you could always put it in a bucket, hit it with campden, let it rest for a few days, then bottle.

Pick up a can of pyrethrum and give them a *very* light spray, being sure to hit the tops and bottoms of the leaves. It's an organic pesticide made from chrysanthemums. You don't want the leaves wet or anything close...just the lightest misting, or the leaves will burn up.

Most of my kegs are touching the wall, and I've never had this problem. I keep the therm set to 36 or 38, and it has a 4 degree variance. I wouldn't want to give up the space any insulation would take up, but if you have space to spare, just adding a strip along the wall to keep the kegs from...

I kegged a wit last year. It does settle out over time, but since the area around the dip tube stays clear, you're ok. Just don't shake the keg up when you're close to the end, or it comes out as glop. I had to turn the pressure up to 30 PSI just to clear the tube/hose. Keep shaking it every...

Wouldn't be a bad idea to cool it off. It will cool down when fermentation slows, but that's too late.

Often the hops will float up on the foam when you first add them; I usually scrape them back in, because you can't get any bitterness from hops not in the boiling wort. It affects brews with less hops more substantially (since more of the overall hop bill is not in the wort). Your batch may end...

As long as you emptied it out, that shouldn't affect fermentation, since it would get so diluted. Fermentation can take 72 hours to start. Did you wait long enough, have you checked with your hydrometer to see if anything is happening?