Recent content by Nastynate65

Did you fill to 3 gallons in primary then add the cherries, or did you add all ingredients then fill to 3 gallons? Also, for a 6 gallon recipe would you use 18 lbs of honey (3 lbs./gal.) or 13.5 lbs. of honey (9 lbs. + 50%)?

If it's been in there longer than 2-3 weeks, no. That's probably not honey at the bottom (unless you just poured/scooped cream/thick honey into the primary and didn't stir/mix it in before pitching the yeast). Typically that stuff you see at the bottom of the primary are yeast/sediment/solids...

I'm no expert on meads; I've never had one stuck before on fermentation. However, I've been told if I ever had gotten stuck (usually at semi-sweet levels like SG = 1.010) to add potassium metabisulfite to 1 cup of the mead and slowly stir it back into the vessel. I think it was 2.5 tsp. for a 5...

I've thought about going that route with letting my meads go through a more natural clearing/stabilization. Currently I have a 5-6 gal. batch of traditional mead doing that right now (1 month into the secondary w/ oak chips). It's fermentation rate was, of course, different from the rapsberry...

Hey all: So, my 2nd attempt at a raspberry melomel; 14-15 lbs. wildflower honey 8-9 lbs. of blended thawed raspberries in nylon mesh bag (MUST BE RED, no pink allowed) 2.5 tsp. of yeast nutrient (DAP) 2.5 tsp. of yeast nutrient (just because...) 2.5 tsp. of pectic enzyme And added 1...

Sorry about that; tried to upload the PDF but it's too big. Wheat Beer Estimated SRM: 4 Estimated IBU: 18 Estimated OG: 1.041 Estimated FG: 1.007 Estimated ABV: 4.4% Pre-Boil Vol: 6.75 gal Post-Boil Vol: 5.25 gal. Adjusted for 75% Mash Efficiency Ingredients Grain Bill: 4 lbs...

I feel like I might've misunderstood more than I thought. Yeah, I didn't mean boil the grains, after mashing you filter out the grains, then boil. My plan was to: Mash 7.4 lbs. of the grain in 2 - 2.5 gal. of water. Using a nylon straining bag, filter the grains from the pot. Poor more water...

Why not just mash, then boil, all 7.4 lbs. of the grain in 2 - 2.5 gal. of water; dump that in the primary, and fill to the 5 gal. mark? I had assumed that was possible. What I mean is: At 1.25 quart of water per lbs. of grain, 1.25 x 7.4 lbs. = 9.25 quarts = ~8.7 liters (or 2.3 Gallons)...

This had me running back to check the volume of my pot. There's a 12 L mark (3.17 Gallons). I think I would try to do this all in 1 boil. At first glance (and never done this), it looks possible. Should I expect a lot of boil over? Would it be possible to do this in two boils (I would imagine...

I didn't explain this fully, but given my situation, it wasn't as big of a concern for me as it might be for others. In my location is seems wine & wine kits/equipment is all the rage from brew shops. This particular brew shop is the first one I've seen to try getting new things at their place...

Thanks for all the excellent advice & help with this, thought if done wrong I could end up looking at a big pot of gruel or something. While looking into all grain brewing a few months back, I noticed this. I'm assuming the more water used in the mashing & boiling, the more sugars/flavors...

I think I'm getting this now. Heat the water above the designated temp. (in this case, Sacch Rest at 149 F) for 75 minutes. Thanks for doing the calculation there, I was messing with the calculator a bit over units. This increase in temperature is to account for the addition of the...

Sorry about that. The recipe kit is here: http://www.ontariobeerkegs.com/Wheat_Ale_Kit_p/agkit-wifeys-wheat.htm By scrolling down, there is a link to the PDF in the description. It doesn't say how much to use, but from what I've gathered on these forums, it's 1.25 quarts / lbs. of grain...

Hey everyone, first time doing an all grain beer. This one just arrived at the local beer kit shop, the one that I bought: http://www.ontariobeerkegs.com/v/vspfiles/assets/images/wifey%27s%20wheat%20by%20andy%20robinson.pdf I couldn't help but wonder, what it means by "Sacch' Rest: 149 F...

Yeah, I had great success with just warming the bucket of creamed honey in a kitchen sink with warm water, adding bits of warm honey and stirring/agitating the honey. I could still feel the texture of crystallized honey however, (a gritty texture). But the honey was still loose enough that it...