TheRabidKumquat

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Join Date:

12-03-2009

Last Activity:

08-27-2013 11:27 PM

3 Likes on 2 Posts 

    ABOUT ME

  • Mt. Greenwood, Chicago
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: Dwarven Warrior Oatmeal Stout on 03-18-2012 at 09:55 PM
    Amazing was a word thrown around more than once. After waking up this morning, checked it and
    there might be 3 pints left in the keg, so people weren't just being polite.Will definitely be
    making anot...

  • Posted in thread: Dwarven Warrior Oatmeal Stout on 03-17-2012 at 05:23 PM
    So I was planning on bottling this and sharing with family and friends. Laziness and not
    finding the time to finish cleaning the bottles paid off though. Kegged it instead and am
    bringing it to a St. ...

  • Posted in thread: Dwarven Warrior Oatmeal Stout on 01-10-2012 at 02:02 AM
    Brewed this up yesterday. After a phase of lighter beers, I've wandered back onto the dark side
    and had been wanting to brew a stout. The name drew me in. Mashed at 152 for an hour. Only as
    the wort w...

  • Posted in thread: Chi-town beginner on 09-09-2011 at 02:57 AM
    Nice to see another mead maker in Chicago. With the cooler weather I'm starting to return from
    my hiatus I take in the summer. If you're looking for a Red: I've made Rolf's Irish Red and it
    was a batc...

  • Posted in thread: Basic Mead Recipe and Questions on 01-24-2011 at 08:12 PM
    Ken Schramm has a recipe in The Compleat Meadmaker for a nutmeg metheglin. He commented that it
    took "two years to settle down, but is now a delight..."At 3 nutmegs for one gallon, I would be
    worried ...

  • Posted in thread: best way to age apfelwein? on 12-26-2010 at 05:36 PM
    I age my batches of apfelwein for at least a year. I don't care for the taste of it young. I
    rack once or twice: after primary into a secondary, and then maybe around the 6 or 7 month mark
    after it ha...

  • Posted in thread: caramel mead on 10-30-2010 at 05:04 AM
    That's going to be a really high gravity. I don't think you'd have to worry about it drying out
    on you, and I would consider using a "stronger yeast" like EC-118, KV1, or something else that
    could han...

  • Posted in thread: Oaking Cider? on 09-12-2010 at 01:59 PM
    I oaked my last batch of Apfelwein I kegged last year. I used 2 oz of American Medium+ for 6
    months. Kind of forgot about it for awhile, but when I'd checked it at two months, it wasn't
    quite where I ...

  • Posted in thread: oak cubes for 1 gallon on 09-12-2010 at 01:44 PM
    It's all personal preference. I'd also assume that toast level might effect how pronounced it
    is, as well as honey variety. Is it a traditional mead, or does it have other ingredients? I've
    had a few ...

  • Posted in thread: Bourbon barrel aging research on 09-12-2010 at 01:35 PM
    Wild Blossom Meadery, here in Chicago, does a dessert mead aged in a Kentucky barrel for a
    year. I have a bottle sitting around that I keep meaning to open up, but at the same time want
    to hold on to....

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