Recent content by Talcottsk

First time doing a porter, I'm brewing in S Korea so is hard to get almost everything. Any thoughts on this recipe? 1 gallon batch 1/4lb caramunich2 1/2lb carafa2 Light dry malt extract Galena hops 11% 1/3 Oz for 15mins White labs Irish ale yeast Lactose 1.6Oz Thanks for any...

Normally grain, malt, hops and water I'm just going to cut out the malt and replace it with something like corn syrup I only make 1 gallon of unusual experiments...

i'm thinking of a new project recipe--If I were to make 1 gallon of beer, and choose to not use malt \, what kind of sugar should I use? Corn syrup, plain sugar? Lets say i do use corn syrup, about how much would you reccomend for 1 gallon? I hope you can help me

How much sugar should I put into a 1 gallon batch of apple cider, when bottling to ensure carbonation, but not explosion? What factors should I be concerned about? any advice you can give will be appreciated

I meant that when I bottled, it was clear, and now (since bottling) I have large chucks of "stuff" in my cider maybe 300% more tha when bottled

I have had this cider in wine bottles (still) and the amount of sediment has inceased...is that natural, or is my brew infected with something??

I have just put into primary my squeezed apple juice and hops, 1 oz of Fuggle, boiled for 15 mins in 3 cups of water. I pitched ale yeast last night and it bubbling away very happily...I gave it a whiff yesterday and it is kinda weird--have no idea what it will be like when yeast has done its...

I bought my kit all on internet, at http://www.leeners.com/ I had to add some things to the small kit, but they have everything you'd need, and I got all for less than $50 not the only place of course

Singular exprience....a bit yeasty, strange color tastes just like an other wine (this is a 13% still) drinkable, but i'd better wait more--next batch, rack better

Today I will open my first bottle and test out my "apple wine" I bottled 4 weeks ago, so probably not ready yet but.....cant wait any more I'll tell you how it went tomorrow--hopefully slightly hung-over hehe

well, i had a bubble free ferment, gas escaped before reaching airlock, and when I siphoned it yesterday, it smells like eggs--which I'm guessing is a "game over" any thoughts on that, is it fixable (probably not)

my recipe book says still or sparkling is ok, so you carbonate if you'd like--i would add campden to juice 24 hours before pitching yeast what do you guys think about that? im not an expert--just my personal opinion

yes, you're right, maybe replace the water with apple juice and reduce the sugar to 1 cup? or no sugar at all--depending on your ABV goal

from the recipe book for raspberry and blackberry recipe is same, except 4 lb blackberris or 3 lbs raspberries then 7 pts water 2 1/ lb sugar 1/2 tsp acid blend 1/2 tsp pectic enzyme 1 tsp yeast nutrient 1 pkg winie yeast starting SG 1.090-95 not mine, from a bbook--hope it helps

what kind of berries do you want to use? i have a book full of recipes