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11-25-2013 5:26 AM

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  • Posted in thread: Best temp for Bavarian Hefeweizen 1 Gallon kit on 11-25-2013 at 05:42 AM
    That recipe sounds off.. 55 is a little low, probably low 60s to start is better. Water bath
    for couple days of good fermentation then take it out to ambient temp to finish. Any reason for
    not pitchin...

  • Posted in thread: Help! on 11-23-2013 at 07:38 AM
    If it starts out at 1.2xx OG, then you are gonna have a hard time getting something drinkable.
    You may get lucky and get some good alcohol production but you may also have it peter out with
    100 gravit...

  • Posted in thread: newbie question on 11-22-2013 at 09:26 PM
    Fermaid k and DAP are what I generally use. Google those for great information as to why it's
    important to use nutrients.It sounds wrong but honey to yeast is like cardboard to humans, very
    little nut...

  • Posted in thread: My First Attempts at Mead on 11-22-2013 at 09:09 PM
    I may be wrong but if you get enough sugar in the airlock, that may create a path to allow
    infection to work its way in if there's a suck back. I'm hoping that "left as is" still means
    you cleaned up ...

  • Posted in thread: Best temp for Bavarian Hefeweizen 1 Gallon kit on 11-22-2013 at 09:02 PM
    To my knowledge, that type of yeast is always a top fermenting yeast. And there will be yeast
    that will settle out and some in suspension, but the temp on bottom of carboy isn't gonna do
    much if the t...

  • Posted in thread: Bochet Braggot Cyser What? on 11-22-2013 at 04:00 PM
    If you back sweeten with honey, think about using a higher quality choice. You generally don't
    need much, and it will have much more substance than the ultra filtered honey that is barely
    honey anymor...

  • Posted in thread: Best temp for Bavarian Hefeweizen 1 Gallon kit on 11-21-2013 at 09:24 PM
    I would suggest a higher level for water bath, as you will need less ice cubes to cool the
    ferment and not risk having "too-cold" spots.Never used the danstar but the liquid yeast option
    is generally ...

  • Posted in thread: How long for secondary? on 11-21-2013 at 07:24 PM
    The sliced apple probably isn't going to add much more than a chance to infect the batch. Some
    people will add brown sugar, some will add cinnamon, etc.If you think the combination of the
    two batches ...

  • Posted in thread: canning safety on 11-21-2013 at 05:36 AM
    If it was significantly hot when you poured it in (180 f is safe temp for liquid) that would
    usually sterilize a surface anyway. So it's hard to say without knowing much, but it's probably
    fine given ...

  • Posted in thread: My first mead done the right way on 11-20-2013 at 06:47 AM
    Does lemonade concentrate even have real lemon in it? One thing that comes to mind is adding
    lemon zest to secondary or even adding some lemon itself. I guess the big thing to keep in mind
    is that som...