Recent content by MrMack

I think I found the answer elsewhere, thought it was kind of hard to search for due to scientific papers about using banana peels as substrate for the production of amylase, which is different. I found a thread post here http://homedistiller.org/forum/viewtopic.php?f=3&t=28110#p6977388 in...

I had an idea for a beer containing beets, potatoes, and sweet potatoes because of an awful pun I thought of. But when I went to the home brew store they didn't have 6 row malt so I ended up just getting 2 row. While I could have gone to a different home brew store, they're all at least an half...

Well I can't really do much about the temperature, since that's determined by the utility bill, and my fiancée. But does aging really make that much of a difference for something that's been pasteurized? If there's sulfur in the bottle and nothing left alive, what changes would occur to help it?

I've been using champagne yeast and cider yeast for this recipe, because they're cheap and I'm poor, but the end result has an overwhelming sulfur presence. Is there anything to be done about this besides merely using another yeast? Also, what dry yeast are people getting the best results...

Good to hear. I think I'll try both a 12 oz and a 16 oz with the air squeezed out to see if one is more accurate than the other.

Isn't that only the case if I let if ferment out? I thought the idea behind this recipe was to prevent that from happening. Also, has no one tried a 12 oz plastic bottle for testing carbonation?

Kennesaw here, not far from KSU. Got a kit last year for christmas, been brewing since then. Finally got my own place, so I'm starting to brew a lot more. Also, I brew all grain. That's what the kit was for, so I've never actually used extract.

I decided to give this cider a try. A week ago my SG was 1.064, and now it's only down to 1.061. The cider I used didn't contain preservatives, so I have no idea what's going on. I'm thinking I'll move it to a makeshift carboy and use my good one to try again with plain apple juice I've used in...