Last Activity:12-12-2013 7:59 PM
Age:49 years old
Likes Given: 457
3193 Likes on 2352 Posts
Posted in thread: Hard Cider still fermenting (over a week) on 12-13-2013 at 03:00 AM
It did not ferment under pressure so I don't think that's possible, or is it? I just measured
the SG when transferring it to growlers and it was right at 1.050, around 6% alcohol I think,
seems about ...
Posted in thread: all grain brews keep coming out with the same bitter taste... on 12-13-2013 at 02:52 AM
Since it's not happening on darker colored beers, it sounds like a water chemistry issue and a
too-high mash pH when not using dark colored grains. It's probably that the water is alkaline
and high in...
Posted in thread: Low Mash Efficiency?? on 12-13-2013 at 02:46 AM
Seems like I've been repeating this a lot lately, but for batch sparge, the temperature makes
zero difference and a mashout is unnecessary. I have been sparging with cold water for many
years now. I d...
Posted in thread: Cold crashing/acid reduction question on 12-13-2013 at 02:29 AM
So if you don't want an acid reduction you shouldn't cold crash? Or is there some other reason
to do it and then adjust the acid level later?Absolutely, you should cold stabilize. That will
make a big...
Posted in thread: Cold crashing/acid reduction question on 12-13-2013 at 01:10 AM
I have a white grape wine 3 months in the carboy. I tested the acid content which says it's
around .080. My question is, how much do people find the acid levels drop when they cold crash
wines. I know...
Posted in thread: First wine help!! on 12-13-2013 at 01:07 AM
Hi everyone, looking for a little help. I am doing my first wine, a winexpert white merlot. The
instructions say at day 5-7, check the sg to see if it's below 1.010, if so, rack to carboy for
Posted in thread: Fastest beer grain to glass? on 12-12-2013 at 10:43 PM
You are not crazy, it is merely that only 10% of the brewers on here brew at your level or
yoopers.I would rather give advice that newer brewers (90% of the brewers here) can use, rather
Posted in thread: Blackberry wine est og? on 12-12-2013 at 05:34 PM
Ok thanks, I was trying to follow jacks reciepe cause it says "Place in cool (60-65 degrees F.)
dark place for three weeks. Rack, allow another two months to finish, then rack again and
bottle in dark...
Posted in thread: Has anyone tried to distill their applejack on 12-12-2013 at 05:28 PM
Our forum rules are pretty clear on this subject.
Posted in thread: Gravity, does this make sense.... on 12-12-2013 at 05:24 PM
It might make sense, depending on mash temperature, but don't bother with a refractometer
reading as alcohol skews the refractometer reading and is inaccurate even with correction