Recent content by Rocky71

Made my batch in March of 2013. Going to back-sweeten today and bottle in a few days. still tastes pretty boozy after over two years but back-sweetening should help make that less noticeable. Warms the throat. I've had it in carboys transferring every so many months. Gave it a couple cinnamon...

Starting mine tonight. From what I've read in this thread, in most cases, people do not see activity in the airlock from the addition of raisins but it does take place. The raisins lose color and so on. I'm making a full 5 gallon batch and planning on adding 2.5 pounds of raisins during active...

I have had a few problems with them including my current order which is still sitting in processing almost a week later. Every order has always shipped within a day or two. I usually order on a Sunday and have the order by Friday. This one seems to be lost. Perhaps the printed order fell behind...

Any particular wine yeast you like with this recipe?

Maybe I listed the wrong article but this will clear it up for you. Read it all the way to the bottom. I would not use them for something surrounding my beer. But it's a personal choice. http://www.cheaplikemeblog.com/environment/dont-reuse-wood-pallets/

I would not recommend using pallets. They often contain trace metals among other nasty things and places that recycle them end up as superfund sites like this place. http://www.epa.gov/R5Super/redevelop/pdfs/CrossBrothersPailRecycling.pdf Also, food is often carried on them and e-coli finds a...

I would put them somewhere safe so if they blow it contains the mess. Like a big cooler. But it looks like an infection. One of the photos looks to show lines like fury spikes coming off the bubble. It could turn into a sour drinkable but I'm to much of a wuss to drink something like that. Maybe...

I leave mine for a minimum two weeks in primary, normally 3. Then I'll rack to secondary or just straight to a bottling bucket. If I see some stuff in the bottling bucket I'll rack it to a secondary and leave it to settle more.

I thought some of you may like it. I found it after a brewer at Nebraska Brewing had posted it in a homebrew club page.

NEVA PARKER (WHITE LABS) AT NORTHERN BREWER MINNEAPOLIS. Great video that gives info on their yeast but also gives great info about yeast in general like pitching, oxygen, temps, and so much more. https://www.youtube.com/watch?v=2vELwUsBmWQ

I wish you the best. I hope it works out for you.

Blonde for sure. A Honey Bee Ale by midwest is always good if you can force carb it.

Drop a beer bottle on a carpeted or wood floor and more times then not it's going to survive. Do that with a glass carboy and that thing is shrapnel. Beer bottles are a hell of a lot stouter then glass carboys. I would guess once you get above a wine / champagne bottle and into growler size it's...

First time I met him I'd be racking bean bag rounds for what's left of his manhood. Or I'd tell him were going hunting. Somehow he gets lost in the woods and dies of exposure. Oops.

I would use it without hesitation.