Last Activity:02-24-2013 8:15 PM
Posted in thread: StainlessBrewing.com Gift Certificate Contest on 07-21-2012 at 11:12 AM
Posted in thread: Wild chokecherry wine on 10-03-2011 at 01:18 PM
You'll want to use potassium sorbate to stabilize. You can pick it up at your local wine or
brew shop. Follow the amount-per-gallon instructions for the addition.
Posted in thread: SWMBO Slayer - Belgian Blonde on 09-15-2011 at 02:56 PM
i'd push it another week or two. as hard as it is to wait, i always find bottled belgian beer
comes around best after 5 weeks sitting at 70-74 degrees.
Posted in thread: SWMBO Slayer - Belgian Blonde on 09-15-2011 at 02:50 PM
this beer can definitely benefit from a good secondary time. i was focusing on your "watered
down" description, which isn't usually what i sense from "green" beers. but, certainly could
use some matur...
Posted in thread: SWMBO Slayer - Belgian Blonde on 09-15-2011 at 01:53 PM
definitely shouldn't taste watered down. if it was your first all grain batch, you may have had
a number of issues. but if you're og/fg was close, you can rule out a bad grain crush (or no
Posted in thread: Wild chokecherry wine on 08-18-2011 at 02:38 AM
just to supplement my post above, i added elderberries which carry more tannins and are
contributing to the slow maturation of my wine. i don't think it would take as long for a pure
chokecherry wine ...
Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 08-10-2011 at 01:20 PM
i agree, it shouldn't change if that's what's happening with that particular yeast for you in
other brews. personally, i would venture to guess you'll get some sulfur, but it will probably
Posted in thread: Tallgrass Halcyon Wheat clone on 08-08-2011 at 01:25 PM
i've cultured the yeast from the bottom of the halcyon wheat cans for a wheat beer. i just
bought a sixer and poured them into glasses one evening, putting them bottom 1/2" of the can
with the yeast i...
Posted in thread: How much should I worry about water chemestry? on 07-16-2011 at 03:19 AM
I've found brewing with my tap water produces a second rate brew. This largely stems from
municipal additives (chloride, etc). I quit with the tap water altogether and movd to spring
water from a well...
Posted in thread: Watermelon Wheat on 07-10-2011 at 03:27 PM
what temp are you mashing at? i didn't see it in the recipe up front. thanks! that might solve
some body issues as well.