Recent content by slimshady95sox

Good point. I will keep an eye out for the crush of wheat next time. I dont have a picture of the crush unfortunately

Hey guys, Just here trying to learn and improve my brews. Basically, my problem in the last brew was low mash conversion, which is what I believe led to my Brewhouse Efficiency of 48%. I mashed in at 152 F, with 6.75 gallons of water single-infusion ( i did this for the sake of simplicity but I...

Hi guys, So i've been looking into investing in a fridge (like a chest freezer) in order to start controlling my fermentation temperatures since it gets real warm in the summer. I've seen set ups and explanations but I CANNOT seem to understand how these Temperature controllers like Johnson...

solid, yea I know about the airlock, i plan on measuring. And i plan on force carbing with my keg system. So i will measure it, and if i like it i will transfer it to a secondary and submerge it in just hot enough water to kill the yeast and have a cider stuck at that gravity reading and then...

doesnt help me at all.

no, you wouldnt because alcohol boils off at 173 Farenheit and you can kill yeast at 130 F, so i wouldnt be boiling off anything

So im brewing a hard cider which is currently fermenting with d-47 yeast. I want to have some residual sweetness, but that means i need to stop the fermentation, otherwise the yeast will continue to eat until there is no sugar left and it leaves a dry cider, which is good but im going for a...

is the wyeast activator good enough as a starter to picth in? Also, exactly what wheat malt did you use, is white malt fine? And what exactly do you mean by efficiency and how do you figure it out and why is it important? What do you think about adding flaked wheat to it?

you could use some bentonite, look it up. It will clear it in 2 days, very well.. Did you also try racking again, maybe? research bentonite though, probably your best bet. it should have cleared at least something.

so, how do you control the tannins and acids, i kinda ignore that stuff

Simple.. How long can you age mead? and i dont want to know what the "ideal" aging is, i've read enough of it. I wanna know if one can age mead like, 20-50 years. Anybody know if you can? what i mean by "can" is will it taste amazing or very smooth and what not, or wil it turn vinegar...

Sorry if this has been adressed before, but I just cant go through 53 pages to find it. For how long can you age this? Should it be drunk young and fresh or can it be aged a little, if so, for how long? Thanks, and please answer!!

sorry if you already addressed this but.. with how much water did you mash and sparge? and by milk sugar do you mean lactose?

BrierM, i need you to tell me at what temperature should the beer ferment and how long in the primary if i dont have a secondary?

I was looking at one of the recipes and saw this.. Mash Steps: 1. Mash in - add 3.44 gal of water at 169.4 F 60 min 2. Mash out - add 2.20 gal of water at 194 F 10 min Fly Sparge with 2.45 gal of water at 168.1 F This is supposed to be a 5 gallon batch with a boil...