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Forum: General Techniques 06-27-2014, 05:07 PM
Replies: 4
Views: 126
Posted By noblesquirrel
While brewing with water isn't that big of any...

While brewing with water isn't that big of any issue, it can be the difference between a good beer and a great beer. With a pale beer, I always add lactic acid to drop the mash pH into range. This...
Forum: Mead Forum 06-05-2014, 06:42 PM
Replies: 8
Views: 234
Posted By noblesquirrel
It can be done, but you need to start with a...

It can be done, but you need to start with a yeast that has lower alcohol tolerance, then cold crash, then stabilize. It works best if you force carb as well as that adds additional pressure on the...
Forum: Mead Forum 04-21-2014, 04:07 PM
Replies: 152
Views: 5,157
Posted By noblesquirrel
.75gallon Black Currant, 3 gallons Mango smoothie...

.75gallon Black Currant, 3 gallons Mango smoothie mead

583.06
Forum: General Beer Discussion 04-14-2014, 05:08 PM
Replies: 583
Views: 53,874
Posted By noblesquirrel
Just a couple of quick comments. First, Chicago...

Just a couple of quick comments. First, Chicago is close to being finished up. We did 4 sessions between Friday & Saturday and there had been a few before then and they had a couple other flights to...
Forum: Mead Forum 04-10-2014, 10:06 PM
Replies: 6
Views: 337
Posted By noblesquirrel
I typically go a month in primary. Gives the...

I typically go a month in primary. Gives the yeast to finish it's job. Then I'll add Bentonite prior to racking for clarification.
Forum: Mead Forum 04-10-2014, 10:03 PM
Replies: 7
Views: 421
Posted By noblesquirrel
71B is pretty much all I use anymore. You can...

71B is pretty much all I use anymore. You can take it to 16-18% if you use good practices, FWIW.
Forum: Mead Forum 04-10-2014, 09:59 PM
Replies: 152
Views: 5,157
Posted By noblesquirrel
Late to the game, but so far: 3g of Mojito mead,...

Late to the game, but so far: 3g of Mojito mead, 3g of Forest Berry melomel, 5g of blueberry cyser, 1g of grapefruit-ginger, 2.5g of mole mead, so

551.31
Forum: Mead Forum 04-10-2014, 09:56 PM
Replies: 8
Views: 442
Posted By noblesquirrel
I wouldn't have gone the 1118 route, personally....

I wouldn't have gone the 1118 route, personally. It'll dry it out and not leave much to enhance the honeys and likely will strip them a bit. That being said, if you follow good nutrient and yeast...
Forum: Mead Forum 04-10-2014, 09:52 PM
Replies: 2
Views: 184
Posted By noblesquirrel
Well, if you're planning to sweeten with the...

Well, if you're planning to sweeten with the fruit, I think you'll end up with a raw fruit character. Personally, I find the fermented fruit to be more refined. At any rate, Your best option is...
Forum: Mead Forum 04-10-2014, 09:48 PM
Replies: 20
Views: 928
Posted By noblesquirrel
Don't forget the nutrients. Also, how'd you...

Don't forget the nutrients. Also, how'd you measure the gravity?
Forum: Mead Forum 03-21-2014, 08:57 PM
Replies: 8
Views: 391
Posted By noblesquirrel
I'm not sure I follow what the issue is with a...

I'm not sure I follow what the issue is with a 60min steep. I've done 90min mashes and had zero problems with tannic extraction.
Forum: Mead Forum 03-17-2014, 09:56 PM
Replies: 33
Views: 1,125
Posted By noblesquirrel
I'm an advocate for 64F as a fermentation temp,...

I'm an advocate for 64F as a fermentation temp, using 71B. It's tried and true. I think there are basically 4 camps of yeast users, some use Champagne (red star or lalvin), some use 71B, some use...
Forum: Mead Forum 03-17-2014, 09:48 PM
Replies: 14
Views: 767
Posted By noblesquirrel
The sweetening up is like just compounds dropping...

The sweetening up is like just compounds dropping out of solution. A mead or beer with yeast in solution will seem dryer and more astringent than something bright. I generally add Bentonite before...
Forum: Mead Forum 03-17-2014, 09:45 PM
Replies: 3
Views: 270
Posted By noblesquirrel
Yeah, the lower abv melomels are really the only...

Yeah, the lower abv melomels are really the only use I have for the yeast. It's easier to knock out than most other wine strains.
Forum: All Grain & Partial Mash Brewing 03-14-2014, 09:26 PM
Replies: 161
Views: 13,532
Posted By noblesquirrel
I've put probably 400lbs of grain through my...

I've put probably 400lbs of grain through my Barley Crusher and it still runs like a champ. Is it the best mill out there? No. the best I've seen, and my next mill, is the slotted mill at Northern...
Forum: Mead Forum 03-14-2014, 09:21 PM
Replies: 3
Views: 270
Posted By noblesquirrel
Blueberry Cyser

So, taking a note from the Zombie Killer cherry cyser, me and a friend are starting up a batch of blueberry cyser. In the fermenter, we'll have 12lbs of wild blueberries, 4 gallons of apple juice and...
Forum: Mead Forum 03-14-2014, 09:18 PM
Replies: 8
Views: 294
Posted By noblesquirrel
Also, I wouldn't rack it based on how it looks....

Also, I wouldn't rack it based on how it looks. Some more time will help to settle more gunk to the bottom, which will mean more mead for you.
Forum: Mead Forum 03-14-2014, 09:16 PM
Replies: 9
Views: 345
Posted By noblesquirrel
Actually, you can be sanitary. Sterility is what...

Actually, you can be sanitary. Sterility is what I'm guessing you're talking about.
Forum: Mead Forum 03-14-2014, 09:14 PM
Replies: 6
Views: 416
Posted By noblesquirrel
I usually brew in a 2 gallon bucket for primary...

I usually brew in a 2 gallon bucket for primary to get to 1.25 gallons or so. I find that I end up with 10 bottles, so a loss of 4 ounces is about what I end up with. I usually end up with 4 ounces...
Forum: Mead 03-13-2014, 09:55 PM
Replies: 144
Views: 69,085
Posted By noblesquirrel
If you have a 6.5 gallon bucket, I'm assuming...

If you have a 6.5 gallon bucket, I'm assuming it's one of the narrower ale pail types, not the broader wine making buckets. I'd guess 6" would be sufficient, particularly if you're paying attention...
Forum: Mead 03-13-2014, 09:45 PM
Replies: 2
Views: 611
Posted By noblesquirrel
Interesting idea, though I'll say that each of...

Interesting idea, though I'll say that each of those berries are vastly different from one another, with the black raspberries being the most intense and flavorful, in my experience.
Forum: Mead Forum 03-12-2014, 09:56 PM
Replies: 18
Views: 7,054
Posted By noblesquirrel
I have a gallonish batch that I did (4pounds of...

I have a gallonish batch that I did (4pounds of buckwheat honey, 1 gallon water) that is odd. I'm not a huge fan of the buckwheat honey I used as I have an odd Menthol note from the honey. It also...
Forum: Mead Forum 03-12-2014, 09:44 PM
Replies: 67
Views: 9,885
Posted By noblesquirrel
So a bit late to the party, but I made a batch of...

So a bit late to the party, but I made a batch of this a year ago for a party and it was stellar. I took a bit of a different approach and did score a 42 in competition, as a fruit mead. Here's what...
Forum: Mead Forum 03-05-2014, 10:19 PM
Replies: 10
Views: 415
Posted By noblesquirrel
The question of whether to rehydrate boggles my...

The question of whether to rehydrate boggles my mind. If it is known to improve the quality, reduce lag times, etc., why wouldn't you do it? Lots of things aren't "necessary," but it takes roughly...
Forum: Mead Forum 03-05-2014, 10:15 PM
Replies: 4
Views: 200
Posted By noblesquirrel
The big thing is to keep the cap wet, keep the...

The big thing is to keep the cap wet, keep the yeast happy/healthy. Most wine yeast will out perform anything wild. That being said, make sure you freeze the fruit to help break down the cell walls.
Showing results 1 to 25 of 138

 
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