Recent content by Tread82

Absolutely. The sooner the better.

Ever try wine grapes or grape juice for a dry wine? Or is it all fruit wines?

Cranberries can be pretty great when added after fermentation. Even ocean spray has a pretty cool character to it when added to backsweeten just a little. This sounds pretty awesome though!

I have a belgian dark strong that I am planning where I take 2 gallons off in 1 gallon jugs, soak American oak cubes in port, add both cubes and port to the first jug. In the second I want to add some Brett. Then blend them all back in the end. Make a kinda 3 Philosophers knockoff.

I think this may be more of the Thunderbird or Mad Dog than a 4 year old perfectly cellared Pinot noir or something. Thats cool and everything, to each his own...but I think it's just a different animal. Try to turn in a 20% abv wine into competition, it's gonna be laughed at. But pour it in a...

It seems like it pretty much has to be the yeast that's making it drinkable in your selected time span. That's surprising to me because it sounds like distilling yeast, and I've heard that makes everything taste awful, but I guess I haven't heard of making wine with it, just beer. Glad you can...

I just like a beer with more perceived dryness with smoke and rye flavor. I'm probably not experienced enough with all these ingredients together to really give advice. Sorry bout that.

Id go for less vienna and replace it with some pilsner malt. For me I'd go with half a pound of Vienna and 2.5 lbs pilsner.

I throw them in a bowl and microwave them till the water boils for about 15 seconds. Then I toss the water out and toss the cubes in. Never used chips, just cubes. I like the cubes much more.

how was the coffee malt in comparison to the real coffee? Did it have a legitimate coffee quality to it? I'm looking for a pretty subtle coffee undertone in my breakfast stout.

Does anyone use any form of coffee malt in beer to empart a coffee aroma/flavor to dark beers? It seems like people are always trying to get that quality into their dark beers without the grossness that boiled coffee offers. I have never tried this stuff before, but rebel brewer has it from...

I don't think it takes away smokers who can't smoke in your pub. Smokers can and will go outside, and everyone will be happy.

I try to swirl my saisons once every 5 days or so. During the summer I jacked the temp from 66 (1 week) up to 80 and just left it there in primary for 5 weeks while it got down to 1.004. My beer was nice, spicy, and dry.

I agree with everything medsen said. Don't make a high gravity mead just because your yeast ferments high. I've never had anything good at 18% that wasn't fortified with brandy or everclear, or a Madiera wine. Also, if you want to add orange flavor, add orange zest, not juice.

Did you get oak cubes or chips?