Recent content by mummasan

I've done a double batch with the partigyle method and by doing a large 8 gallon batch and splitting it into two batches with different yeasts. I have only one small fermentation fridge though so that was a challenge. I ended up fermenting in two corneys b/c they both fit in my fridge that way...

Thanks for the awesome thread! I just bought the 5.0 Haier and I was going to send you the specs because it wasn't detailed here. Then I read in the 'notes' section of the 5.0 Holiday that that one is also marketed as the Haier 5.0 - it might be helpful to notify folks about that detail in the...

I've added ginger to many beers. Typically I add it to the boil for the last twenty minutes. I usually freeze the ginger, and then on brew day I take it out of the freezer and let it thaw in a plastic bag. As it thaws the ginger becomes soft and squishy. I find that the flavor of the...

I think all of their bottled beer is brewed on the mainland - like Mongrel wrote - the bottles that are sold in Hawaii are shipped from the mainland to HI. Apparently it's cheaper that way. If you buy something on tap here in HI it was brewed here in HI. They have some great beers and sponsor...

I've thought about it. The traditional way to make the drink is to soak the root in cold water and the drink does not taste very good. I'm not sure how to use it in beer. Adding it to the boil like a spice would seem to make sense but I'm hesitant to add it to the boil b/c the traditional way...

Thread killer - very funny I feel like that alot

I'll second that! Clean that dirty fermeter and add a measured amount of yeast.

I have similar issues with bugs. I have a glass carboy and always use a blow-off tube. I push the bung/stopper into the top of the carboy pretty hard so bugs don't get in there and so far that has been successful. I just leave the blow-off tube in place until I'm ready to rack - I don't mess...

https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/ read that post - be the best brewer you can be

Sweet - I'll have to check it out next time I visit Maui.

If you use fresh lychee remove the seed. I think lychee taste too good to be used to flavor mead. But the more I think about it the more I think it could be a good mix of flavors. I think I'll buy some canned lychee and mix some of the syrup in a glass of mead.

https://www.homebrewtalk.com/f163/why-not-pitch-your-yeast-cake-166221/ Read this. You are spending alot of time, money and effort into making beer. Try to make the best beer possible! Clean that fermenter and pitch a measured amount of yeast.

I've only made one mead but I was also alarmed when I saw the 1.000 - thought something was wrong but the mead turned out to be fantastic after backsweetening.

It bears repeating. (See the post above.) Personally, I'm trying to make the best beer possible. If that means pouring out the yeast into a sanitized glass jar, cleaning the fermenter and then pitching a measured amount onto new wort, then it makes sense to me.

I regularly can't get my wort cooler than 80 degrees. I just put it in the fermentation fridge and wait for it to cool. That heat dome looks fierce, fine time for a vacation.