Last Activity:02-28-2009 6:27 AM
Posted in thread: Alcohol content on 02-25-2009 at 11:08 PM
The only way to get lower alcohol for the style is to have less fermentable sugars, which means
mashing at a higher temp for all grain or less extract for extract brews. I understand the
Posted in thread: Increase alcohol content???? on 02-25-2009 at 05:05 AM
Posted in thread: Increase alcohol content???? on 02-25-2009 at 01:56 AM
thanks for the suggestions. I was curious as to what to do if I found a recipe I like and
didn't want to change the taste but increase the alcohol just a little. I guess the simple
answer is that you ...
Posted in thread: Increase alcohol content???? on 02-25-2009 at 12:59 AM
I'm very new to beer brewing and have tried a few Mr. Beer type kits. I want to move to an all
grains stout. I also want a ABV of at least 9%. My question is, if I have a recipe that I want
to use, ho...
Posted in thread: When to go from Primary to Secondary (If at all) on 02-22-2009 at 01:45 AM
[QUOTE=explosivebeer] The phrase "rule of thumb" comes from brewing.The "rule of thumb" does
not come from brewing. It is an old English law that allows husbands to hit their wives with
sticks no larg...
Posted in thread: Safbrew s-33 for an Oatmeal Stout? on 02-22-2009 at 01:18 AM
I am VERY new to the homebrew thing. What is "½# crystal 10L"?Thanks!
Posted in thread: Making My Cider Taste More Like Cider on 12-03-2007 at 12:10 AM
i pretty much has the same question you did. the yeasts i were wine yeasts i already had. i was
told to try adding some tannin to the mix. 1/8 tsp per gallon and then to taste. this will
bring back yo...
Posted in thread: First batch of cider......need some help on 12-01-2007 at 07:36 PM
thanks for the info and suggestion. i'll follow-up on that and hopefully i can bring some taste
back to this stuff. i used that yeast only because that is what i have around the house which i
use for ...
Posted in thread: First batch of cider......need some help on 11-30-2007 at 03:29 AM
Just started up my first batch of cider a month ago (fermentation started on 10/28). 3 gallons
of cider, no sugar added, appropriate amount of pectinase, and used some of my wine yeast
Posted in thread: wine vs. cider? difference? on 11-16-2007 at 02:01 PM
thanks for the feedback. to make what i'm calling cider, i'm using some leftover wine yeast
which can tolerate 12.5%. one batch of my cider should be 6.25% when its done, the other 9.25%.
i plan on ma...