Recent content by spiffystump76

I've put labeled weight on the scale and it comes up short. thinking about using a 50lb bag of dextrose to calibrate.

its not calibrated I checked

I am trying to calibrate my scale, been reading the manual and if I am reading this right it requires a 50 lb weight for calibration. that seems awfully high. Anybody else use this scale? here is link with manual. Large Grain Scale

I forget the current gravity at the time but when I did the math it was only 6% abv.

So I know most of you say the fermaid o doesn't add off flavor but I would have to disagree, I just test tasted some mead and they did ferment very well but it tastes like the stuff on the shelf in the stores. I also thought maybe its because it fermented higher ABV but I remember a mead I made...

3 5 gl jugs, 1 6.5 gl jug, OG around 1.112 for all, 5.8 gram nutrients on first day, added ruffly half a 5 gram bag for each jug.

This is my first large batch of mead and first time using nutrients, go ferm and fermaid o only. Alot of my jugs drastically slowed their bubbling after adding fermaid O last night, one jug was just barley showing any gas release even after 24 hours but I added fermaid O anyways. 1 out of 4 is...

Forgot to add these. First picture with all 3 had caps for shaking and mixing, they were just activated. The next 2 are after the banana foam overflow and airlocks were then put on

This is my first batch of me! I made three different recipes, one is a banana mead that started out with 3 lbs of honey, 8 ripe bananas that were frozen and thawed and mashed by hand, starting gravity was 1.150. Then a blackberry Mead with 6 oz of blackberries, 3 lbs of honey starting gravity...

I have a lot of flaked and milled rye sitting around along with some 6 row barley and want to use it up for beer, I've only made mash for spirits and I usually match pound for grains per gallon of fermenting container. How much flaked and milled rye should I ad for a 1 gallon batch of beer?

why remove pulp? does it make it easier to siphon? do you just let the pulp settle to bottom and carefully pour?

temp? like heat the honey up?

wow thanks for sharing that, I think there will be no eggs on these nuts as I go them from a vendor online and they are already shelled (pecans that is) but still I wonder if they would give better flavor if frozen and thawed I guess I can try it out if no one has had any experience with...

Has anyone ever done rye mead? I have a bunch of whole milled rye and flaked rye left sitting around, feel free to share recipe's and measurements.

I have made many mashes for spirits but now I wanna turn some of this left over rye in beer, I have flaked and milled rye, was thinking about mixing pecans, blueberries and real maple syrup. I know to convert starch to sugar you need to cook and add amylase enzyme or barley (I have both) the...