Recent content by Sciyan

Using the midnight wheat is a good idea and could replace both the wheat and carafa.

@Steady-Hopper I've gathered all the information about the clone recipe into local magazines/journals/tv shows/interviews, on the bottle and personal contact.

@Chadwick Tree metabolism is more active by summer, so I guess that it could impact the flavor.

Drank one yesterday. It taste exactly like the one at the real oktoberfest in Munich. Now I'm trying to clone it, but it's realy hard to find the exact recipe since the company seems to sell 2 differents beer with the same name (one for europe and one for america).

Hi I've read a lot of thread about whirlpool and I finally got a hop cone into my kettle. But, it wasn't perfect, so I think I could do some minor modification to my pick up tube that drain the wort from my kettle and I would like some input from everyone. Here, a picture of my brew kettle...

You probably need a tube that goes all the way down.

I think the reason why Blichmann wrote to not add teflon tape is because the lock nut is NPS thread, which is not a NPT. So it will screw over the NPT thread of the thermometer till the end. For my brewmometer, I've add teflon tape anyway because it can't hurt !

It's not that sour, but it definitely taste hibiscus. The main objective was to make it attractive to women, and it turn out very well for that :). I didn't dryed hop with hibiscus and I don't know about the "tea" option. For the color, I think it was perfect that way and it took a couple...

Before starting doing this mead, I had read on how to do with zymurgy special edition and the book "The Compleat Meadmaker". Because of my background in beermaking I didn't believe that I needed to add the nutrient a little bit each do or so. In fact, it sounded like if each day your increase...

7 kg clover honey 2 teaspoon wyeast nutrient 2 teaspoon nutrient (can't remember the brand) 1 teaspoon de CaCO3 Pasteurize ~70C / 20 min At least 2L yeast starter made with nutrient/honey/malt extract Yeast : Wyeast 4184 Sweet Mead (max ~11% tolerance) Fermentation temparature : always around...

I add a lot of nutrient and all the other stuff that mead yeast need for mead fermentation. The problem I think is that the fermentation wasn't finished at all when a racked it. I created the stuck fermentation :) I'll try to find a good yeast to restart it ! Thanks

Hi I've made a regular mead and I think I've made a mistake when fermenting. I need advice for the next step. Here my data : Clover honey Yeast : Wyeast 4184 Sweet Mead OG : 1,110 After 28 days, racked it. Gravity : 1,064 After 118 more days, gravity : 1,062 I think I shouldn't have...

I've made a wheat beer with 100g (3,5 oz) of hibiscus at 10 min for a 19L (5 gallons) batch. The color was perfect red and the taste was between rasberry and red herbal tea and it was also a little acid. If you "dry hop" I think the taste will be subtle and not too red.

What I know about the noir de chambly, is that my blind test party between the Blanche and the Noir almost confused everyone that tasted them. So, my guess is that if you use the blanche recipe and try to add some dark caramel and roasted malts like Skyforger suggest, you should have something...

I don't think that the wirlpool effect will improve your system since the bazooka screen is probably in the middle of your kettle. Is it possible for you to put your screen on the side of your kettle and then try to do a wirlpool, so this way you will have less trub and hop in your screen. Next...