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10-30-2007 5:19 PM

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  • I'm a Journalism student up at UW-Milwaukee. I first got into the homebrewing bit my Freshman year,
  • Home brewing,reading,writing
  • Film dept. editor
  • Elvis Costello, Soul Coughing, Grateful Dead
  • Hellraiser 3, Office Space, Indiana Jones
  • MST3K
  • I've been homebrewing since a bio class my freshman year.

    Back Home:
    - 5 gal cider
    - 2 lb. brown sugar
    - 2 lb. honey
    -1 pkg. Lavlin K1-1116 wine yeast

    - 5 gal cider
    - 1 pkg. Lavlin K1-1116 wine yeast

    The apartment
    -1/2 gallon Johnagold cider
    -1/2 gallon Crispin cider
    -1 pkg. Lavlin K1-1116 cider


  • Posted in thread: NO apple taste on 10-23-2007 at 04:17 PM
    Lately I've been reading about using temp to stop fermentation. Certain strains of yeast are
    easier to stop this way than others. Read up on it, or maybe someone here knows more. Then you
    could cold c...

  • Posted in thread: Cider/yeast experiment on 10-17-2007 at 01:48 PM
    I salute you, sir! Your noble sacrifice to the interests of science is an inspiration to us

  • Posted in thread: Iodine solution on 10-09-2007 at 05:15 PM

  • Posted in thread: Iodine solution on 10-09-2007 at 12:54 PM
    I've read somewhere that iodine solution makes for a good no-rinse sanitizer. Can anyone give
    me any more info on this, or if there's some iodine-based product out there?

  • Posted in thread: Chocolate mead on 10-02-2007 at 01:00 PM
    If you've got a Whole Foods or something like that, they might have what you're looking for

  • Posted in thread: Chocolate mead on 10-01-2007 at 03:41 PM
    Mmmm....I'd stick with nonsweetened chocolate at first

  • Posted in thread: home-made yeast nutrient? on 10-01-2007 at 02:43 AM
    Nutrient is fairly necessary, since honey is pretty much just pure sugar and has very few other
    naturally occurring nutrients anyway. It'll start your brew faster and your yeast will ferment
    slightly ...

  • Posted in thread: Chocolate mead on 09-30-2007 at 09:00 PM
    Found this in Got Mead?1.3 gallons (16lbs) GloryBee Wildflower Honey10oz Ghirardelli's
    unsweetened cocoa powder.4 gallons of bottled spring waterLalvin D254 (Rehydrated in goferm) I
    absolutely love wh...

  • Posted in thread: mint methyglyn on 09-30-2007 at 07:14 PM
    Sooooo... nobody knows what a good complimentary herb/spice to mint would be? Speak up, lurkers

  • Posted in thread: Clearing mead on 09-30-2007 at 02:57 AM
    You can use a fining agent like isinglass or Irish moss- that's the most preferable way.Worst
    case scenario, you may have to filter it, but make that your last option.

I never met a homebrew I didn't like.