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Join Date:

09-19-2011

Last Activity:

10-06-2013 12:29 PM

Likes Given: 4

12 Likes on 11 Posts 

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  • Posted in thread: yeast sachet lifespan in fridge? on 10-06-2013 at 04:49 PM
    If it's old, it takes a long time to start. If i'm buying expired yeast, i'll pitch double what
    i usually would.

  • Posted in thread: Sparkolloid as beer finings? on 10-02-2013 at 11:30 PM
    Oh yeah, I got great conversion, 78% efficiency. I needed a quicker turn around so waiting a
    couple months for the protein to fully settle was out of the question (I do this for all my
    wines and meads...

  • Posted in thread: Sparkolloid as beer finings? on 10-02-2013 at 10:08 PM
    Oddly enough, i do use irish moss and still have a bit of a problem with these two recipes,
    they use fairly heavy protein grains so the haze doesn't clear easily.

  • Posted in thread: Sparkolloid as beer finings? on 10-02-2013 at 03:56 AM
    basically the same thing as it's chitosan, isinglass or gelatin... On the other hand I can use
    sparkoloid or bentonite.

  • Posted in thread: Sparkolloid as beer finings? on 10-02-2013 at 03:34 AM
    Hmm. I'll have to see I guess. I might have to give up on clarity on these higher protein brews
    - not a big deal for me of course, but some people seem to be turned off by it. Silly
    vegetarians...

  • Posted in thread: Sparkolloid as beer finings? on 10-02-2013 at 12:37 AM
    In an effort to brew a vegan-friendly beer, I ended up using sparkolloid (marketed for wine)
    instead of isinglass or gelatin. I usually don't use finings but I've been doing some protein
    heavy grains....

  • Posted in thread: Good Beer-Strength Metheglyn Recipe? on 10-01-2013 at 03:01 AM
    neat idea. I have access to a kegerator and force carb. I was thinking about nottingham for
    US-05 for the yeast.

  • Posted in thread: Good Beer-Strength Metheglyn Recipe? on 10-01-2013 at 01:23 AM
    Ahh, I'm thinking 4-7% alcohol, some residual sweetness to balance the herbal load. For herbs,
    clove, cardmom, cinnamon in the fore, maybe a hint of meadowsweet, hyssop, with a very delicate
    backgroun...

  • Posted in thread: Good Beer-Strength Metheglyn Recipe? on 10-01-2013 at 12:12 AM
    Just asking because I can't really find a good one.

  • Posted in thread: Vaporizing Hops? on 07-10-2013 at 02:17 AM
    So I've read a few articles about big time chefs using vapor extraction machines to get pure
    herb flavors like rosemary for special signiature dishes. A quick google search says this could
    work for ho...

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Fermenting - Pomegranate Mead (3g), Acerglyn Kegged - Modified Bee Cave IPA, Calypso Pale Bottled - Brown ale, Pomegranate Mead, Orange Apfelwein
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