Last Activity:02-11-2015 2:57 AM
Likes Given: 11
4 Likes on 3 Posts
Posted in thread: My First Bret Beer on 02-10-2015 at 03:15 AM
Very intersting and informative. You've been a ton of help! Thank you so much!
Posted in thread: My First Bret Beer on 02-10-2015 at 02:47 AM
I'm glad I didn't aerate it then! Good to know about the airlock activity. After some time, I
should see signs of fermentation such as the yeast culture on top right?Good point about this
not being a ...
Posted in thread: My First Bret Beer on 02-10-2015 at 02:01 AM
I tend to agree it is probably just a matter of waiting, but if I did something really
incorrect, then I'd like to fix it sooner rather than later!
Posted in thread: My First Bret Beer on 02-10-2015 at 01:56 AM
For my first sour beer I decided to do it with raspberries and brettanomyces lambicus. To
start, I fermented a basic beer as the base with brittish ale yeast. After two weeks I
transferred that beer t...
Posted in thread: Peach Wine Clarification on 11-19-2014 at 05:11 PM
That nearly all makes sense. The only part I don't understand is what happens to the CO2? Does
it get dissolved into the wine and then replaced with air through small leaks around the top of
Posted in thread: Peach Wine Clarification on 11-19-2014 at 04:46 AM
One more thing. What are your thoughts on putting campden tablets in the wine each time I rack
it to a new vessel? I've heard of people doing that, but it seems like if you treat it gently
Posted in thread: Peach Wine Clarification on 11-19-2014 at 03:03 AM
Thanks Yooper! That is what I will do. For good booze, I can have patience. That is no
problem!I've been filling the carboys with CO2 and then putting the wine in when I rack. That
way I don't have to...
Posted in thread: Peach Wine Clarification on 11-18-2014 at 11:23 PM
I'm pretty new to wine/mead, but experienced with beer. I've only made a handful of batches of
both wine and mead. Given that, I recently made a batch of peach wine. After active
fermentation I racked...
Posted in thread: Scotch Ale and Carmelization in the Kettle on 08-09-2014 at 04:19 AM
Awesome. I'm wondering if I should drop my crystal malts or tone them down if do this. Will the
kettle carmelization plus 1.5 lbs cyrstal 40 and 1.5 crystal 60 in a 18.5 lbs gain bill be too
Posted in thread: Scotch Ale and Carmelization in the Kettle on 08-08-2014 at 08:54 PM
I am working on honing in my scotch ale recipe. I read that the Scotts would not use cyrstal
malts to obtain carmel flavors. Instead they would camelize in the kettle (boil kettle I think)
to obtain a...