Recent content by SFsorrow

This is an interesting idea! I may have to play around with this before I have the time to start making slants. Could you link to the kind of sodium chlorite water treatment kits you mentioned?

I'm entering the fray!

I see what you did there. And I like it.

The last 'Triple' I made (I use that term loosely), which received a boatload of compliments, was this: 3.3lbs Muntons liquid extra light malt 1.6kg John Bull Amber liquid malt extract 1.6kg John Bull Wheat Syrup liquid malt extract 1lbs 40L Briess Crystal Malt 1lbs 20L Briess Crystal Malt 1lbs...

Let me get this straight for my own knowledge, if you make a large batch of tea beforehand, via steeping it in hot water and then removing the leaves, and then boil that newly made tea, it would still release tannins?

Sir, you have great tastes in tea! I've nothing intellegent to add to this but I don't see why it wouldn't work.

HAHA! That sounds just like my friends and myself. Thanks, I'll see how it turns out this way.

If you don't secondary your german wheats, how long do you keep them in the primary?

I brewed nearly the same batch last night, with only minor differences in the times I added ingredients (I forgot to add the last 3lbs of DME when the 60 min was up, oops, had to wait another 10 minutes to get it boiling again). The Centennial hops were 9.2% this time. I made a yeast starter out...

Please, any help would be appreciated. I've no idea how to incorporate the the clove and nutmeg into the mix and how much I should use for both. I figured an ounce or two of the cinnamon would be appropriate to throw into the boiling mash right before flame-out. Is this the best way to go about...

I've been modifying a hefe over the course of 4 batches and the best recipe yet has been from batch 3, brewed in July: 1lbs 10L Crystal malt 2lbs Briess Dry Malt Extract: Bavarian Wheat by LD Carlson @ start of boil 4lbs Briess Dry Malt Extract: Bavarian Wheat by LD Carlson @ 15min 1oz...

What is the O.G. of the stout? I do not see why the yeast wouldn't make a stout beer, it's just going to be more unique in flavor then if you used a more traditional English yeast strain for a stout. Have you thought about washing the yeast and then making a starter for it? I'm about to do that...

I'm getting really into this apple wine. My first batch's air lock is still bubbling away at about once every two seconds now and I just started my second batch 6 days after my first and decided to mix things up a bit. I used 2 pounds of turbinado sugar, 5 gallons of natural apple juice and...

I've not found a description for Montrachet yeast yet thus I don't know what I am comparing it to. How does it behave? Also, why is it a bad idea to move a fermenting carboy around?

Bingo! I figured it would be easier to dissolve the finer ground sugar given the larger surface area it had compared to normal sugar grains. Unfortunately there has been some settlement at the bottom of my carboy, I've shaken the thing every now and again over the past couple of days and a bit...