Last Activity:10-07-2015 9:11 PM
Posted in thread: Stopping Fermentation to have sweet cider on 10-06-2015 at 11:25 PM
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 ju...
Posted in thread: Stopping Fermentation to have sweet cider on 10-05-2015 at 10:14 PM
doesnt help me at all.
Posted in thread: Stopping Fermentation to have sweet cider on 10-05-2015 at 09:27 PM
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
Posted in thread: Stopping Fermentation to have sweet cider on 10-05-2015 at 07:53 PM
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 e...
Posted in thread: Bee Cave Brewery Bavarian Hefeweizen on 09-12-2013 at 12:23 AM
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...
Posted in thread: First Meads on 04-25-2013 at 02:57 AM
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 lea...
Posted in thread: Mead aging question on 04-25-2013 at 02:48 AM
so, how do you control the tannins and acids, i kinda ignore that stuff
Posted in thread: Mead aging question on 04-24-2013 at 02:10 AM
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 ...
Posted in thread: Common Room ESB on 04-19-2013 at 03:12 AM
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 lon...
Posted in thread: Nothing Fancy Chocolate Milk Stout on 10-16-2012 at 12:17 AM
sorry if you already addressed this but.. with how much water did you mash and sparge?and by
milk sugar do you mean lactose?