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  • Graduate Student-Food Science
  • Robert Sido
  • I'm an extract and specialty grains brewer who doesn't brew often enough. I've brewed some hits and some misses, but overall it's been a great time.
  • Citrus Gose, 0101 Binary Dubbel, PSRT Saison
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  • Posted in thread: Sweet Bottle-Conditioned Cider on 10-08-2015 at 12:04 AM
    Hello Cider-ers,I've applied for a Research Education Fund grant from the AHA to investigate
    easy alternatives to the keg/sorbate/backsweeten method for producing sweet, bottle-conditioned
    hard ciders...

  • Posted in thread: Rhubarb Beer on 05-12-2014 at 06:06 PM
    Why not use carapils to sweeten? You could find a recipe for a sweet stout and just use that
    amount of carapils (probably a pound or so). That way you won't have to add lactose and you can
    still bottl...

  • Posted in thread: Aaaah! (Anglo-American Aromatic Amber Ale) on 03-17-2014 at 11:07 PM
    Batch Size: 5.50 galStyle: American Amber Ale ()Boil Size: 3.34 galStyle Guide: BJCP 1999Color:
    13.2 SRMEquipment: Pot ( 3 Gal/11.4 L) - ExtractBitterness: 23.0 IBUsBoil Time: 60 minEst OG:
    1.050 (12....

  • Posted in thread: Bray's One Month Mead on 02-14-2014 at 04:33 PM
    Made this in late November; cranked open a bottle last week.It's quite tasty; more peachy than
    anything else. Strong white grape aromas, with some honey, waxy and spice notes in the finish.
    The flavor...

  • Posted in thread: Bray's One Month Mead on 12-02-2013 at 04:11 PM
    What yeast would you recommend for bottle conditioning? I've gotten a request for a
    lightly-sparkling mead.Should I use pasteur champagne, or will that ferment sugars that were
    beyond the reach of the...

  • Posted in thread: Degassing/Nucleation Site? on 11-08-2013 at 03:59 AM
    I had a funny thought while reading one of the other threads which mentioned the need to degas
    a fermenting mead. Since a 5-gallon carboy weighs at least 44 pounds at the beginning of
    fermentation, an...

  • Posted in thread: Quince Melomel on 11-01-2013 at 08:10 PM
    I'm looking for the flavor of the cooked fruit anyway, and since I don't have the kind of
    equipment that I'd need to get the juice out (i.e., a cider press), cooking the fruit makes the
    most sense. I ...

  • Posted in thread: Bray's One Month Mead on 11-01-2013 at 07:59 PM
    If you want to calculate the finished %ABV, you'll have to do the calculation in two steps,
    since you added sugar twice.I'm glad to hear that it works for melomels; have you tried this
    with raspberry ...

  • Posted in thread: Bray's One Month Mead on 11-01-2013 at 02:47 AM
    Has anyone tried this recipe for a base mead to be turned into a melomel later? I've
    occasionally found myself at farmers markets and U-pick orchards wishing I had some show mead
    ready for secondary.J...

  • Posted in thread: Quince Melomel on 11-01-2013 at 02:35 AM
    Hello,Quinces are one of my favorite fall fruits, and while eating some quince pie the other
    day it occurred to me that a quince melomel would be quite tasty.The only problem with quinces
    is that they...