Recent content by PresqueIsleBrewer

6175+25= 6200

Dark Horse last week

I encountered a beer at Legs Inn in northwest lower Michigan last night called Blissome by Gravel Bottom Brewery based in Ada Michigan (Grand Rapids area) it is a maple wheat. I'm sure the maple syrup is added after ferment. I thought it was awesome. Wondering if anyone has heard of it/tasted...

I understand wanting to make a good product( I've been striving for 8 yrs to continually improve my results. That said as many suggest, Rdwhahb,( Relax don't worry have a homebrew. )There is no doubt that my results have improved greatly since i started, the enjoyment is the same as when...

I believe Airgas in Petoskey does as well.

In

Barley is not like winter wheat you don't plant it in the fall. Its like oats you plant in the spring. In Michigan you plant in may and harvest in Aug.

The method of pasteurization doesn't matter.You use campden to kill wilds yeasts.If it's pasteurized by any method thats all ready done.

I did a batch with 1 gal. cranberry pomaranate and 4 gal apple juice. Its good but a little tart. My friend did 2 gal. welches grape frozen concentrate and 3 apple. Reminded me of grape nehi. He did the same thing but used friut punch instead of grape juice that wasn't so good.

1265+5 Bottling in a few minutes. I can't wait to try it.

I had some that had sugared. I put in the microwave and returened it to liquid.

To make sure I'm on the same page with terminology.What we always called choke cherries here ( an hour south of the bridge) grow on bushes a little larger than blueberry bushes in the same places blueberries grow.Pin cherries grow on trees which resemble domesticated cherry trees only taller and...

I like how you named your post. I have never been so obsessed with a hobby. This site is a wonderful place. There are tens of thousands of hours of experience here to draw from. Any time you need to know anything you can most likely find it here.If it isn't here you can ask and someone probably...

I am pretty new to brewing 2 batches beer,3 batches apelfwien. I agree with the above advice. It is so easy to make. I agree it gets better with age, the biggest problem you will have is keeping it around long enough to age.

From what I gathered type of yeast is not critical as long as it is wine yeast. I have montachet so I thought I'd try that. My question is how much yeast nutrient?