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Forum: Recipes/Ingredients 02-28-2013, 07:53 PM
Replies: 7
Views: 780
Posted By maddprofessor
Here's my recipe from last year: Derby Day...

Here's my recipe from last year:
Derby Day Ale- Mint Julep

3.50 American Six-row Pale
3.00 Flaked Corn
0.25 Black Patent
0.50 American Crystal 120L
1.00 Flaked Rye

3.00 Light...
Forum: Wine Making Forum 05-23-2012, 05:19 PM
Replies: 5
Views: 681
Posted By maddprofessor
I would go with the 71B-1122. I think it would...

I would go with the 71B-1122. I think it would go better with the flavor profile and not dry out the wine as much.
Forum: General Beer Discussion 04-05-2012, 05:31 PM
Replies: 249
Views: 12,881
Posted By maddprofessor
I didn't read through the whole thread yet so...

I didn't read through the whole thread yet so forgive me if this has already been posted. There's a funny post over on Stuff Christians like about this subject and how to find out if other...
Forum: Recipes/Ingredients 04-05-2012, 05:10 PM
Replies: 7
Views: 780
Posted By maddprofessor
I made a partial mash Kentucky Common that was...

I made a partial mash Kentucky Common that was based on Revvy's recipe but upped the grain bill in hopes the bourbon won't overwhelm it. Also I used perle hops since some descriptions say it has...
Forum: General Beer Discussion 04-04-2012, 06:52 PM
Replies: 249
Views: 12,881
Posted By maddprofessor
The bible study I'm in sometimes meets at a bar...

The bible study I'm in sometimes meets at a bar that has all craft beer and we occasionally host events there to collect supplies for the homeless shelter. I was pleasantly surprised that my church...
Forum: Mead Forum 03-28-2012, 04:21 PM
Replies: 25
Views: 1,130
Posted By maddprofessor
People get confused about bacteria in honey...

People get confused about bacteria in honey because honey can sit forever and no bacteria grows. That's because there is too much sugar and the osmotic pressure it too high. Same reason syrups and...
Forum: Mead Forum 03-21-2012, 03:28 PM
Replies: 25
Views: 1,130
Posted By maddprofessor
Wine and mead tend to just look like champagne...

Wine and mead tend to just look like champagne while fermenting...there will just be small bubbles rising, not like beer. If it's really going some bubbles might build up.
Forum: Mead Forum 03-19-2012, 02:47 PM
Replies: 3
Views: 736
Posted By maddprofessor
I thought I'd post an update even though the...

I thought I'd post an update even though the thread is quite old. I splash-racked, added more honey to make up for my initial mis-reading of the recipe, and bottles after 6 months. A little over a...
Forum: Recipes/Ingredients 03-16-2012, 02:43 PM
Replies: 7
Views: 780
Posted By maddprofessor
Thanks. I think I will try working with that...

Thanks. I think I will try working with that recipe, upping the OG and carmel malt a bit. I might try some of the "minty" hops and then before secondary see how it tastes with a little bourbon...
Forum: Recipes/Ingredients 03-13-2012, 06:17 PM
Replies: 7
Views: 780
Posted By maddprofessor
Mint Julep Beer?

So I was thinking of brewing a beer for a Derby party and of course Mint Juleps crossed my mind. I'm not sure how well mint would go with beer. I saw a few recipes for mint stout but I'd be...
Forum: Recipes/Ingredients 11-09-2011, 04:58 PM
Replies: 26
Views: 5,045
Posted By maddprofessor
Reviving an old thread... Has anyone made...

Reviving an old thread...

Has anyone made this and how did it turn out? I'm looking for a good Belgian extract recipe and really like the Ommegang Abby ale so I'd like to try this or something...
Forum: Cider Forum 01-14-2011, 05:49 PM
Replies: 9
Views: 672
Posted By maddprofessor
Thanks for the replies. Maybe it's the juice. ...

Thanks for the replies. Maybe it's the juice. The last 2 times I used 50/50 of the Kirkland juice to cider as I was just making 2 gallons. It wasn't sour at all though which is why I suspect the...
Forum: Cider Forum 01-13-2011, 06:51 PM
Replies: 9
Views: 672
Posted By maddprofessor
I never said it was an off flavor. I actually...

I never said it was an off flavor. I actually said it wasn't. Previous batches had slight apple flavor and no sourness. More red/neutral apple flavor, no green apple flavor.

The 2 gallons of...
Forum: Cider Forum 01-13-2011, 06:25 PM
Replies: 9
Views: 672
Posted By maddprofessor
Sour Cider

I've made several batches of cider, mostly with Nottingham and store apple juice and some spices. Learned to cut back on the spices, keep it cool, etc. I recently made a batch using pretty much the...
Forum: Fermentation & Yeast 12-29-2010, 01:22 AM
Replies: 9
Views: 299
Posted By maddprofessor
Sounds like you want to make this: ...

Sounds like you want to make this:

http://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/
Forum: Beginners Beer Brewing Forum 12-25-2010, 03:35 AM
Replies: 3
Views: 384
Posted By maddprofessor
I did see a thread about brewing inside a...

I did see a thread about brewing inside a pumpkin...
Forum: Fermentation & Yeast 12-24-2010, 03:34 AM
Replies: 5
Views: 204
Posted By maddprofessor
Thanks for the replies. I expected my cider to...

Thanks for the replies. I expected my cider to get down to close to 0.990 since that's what the last batch did (with Notty) but was just wondering about the apparent attenuation percentages thrown...
Forum: Fermentation & Yeast 12-24-2010, 01:42 AM
Replies: 5
Views: 204
Posted By maddprofessor
Attenutation in wine/cider vs beer?

So I've seen several people say stuff like "S-04 will attenuate 75%" or something like that. I understand what they mean. My question is are these attributes only applicable to beer? If using an...
Forum: Mead Forum 12-18-2010, 08:08 PM
Replies: 3
Views: 736
Posted By maddprofessor
Sulfur tasting mead

Background: I made a batch of Malkore's (not so) Ancient Orange Mead...except I didn't realize it was a 2 gallon recipe, made it 3, so I just used 5 lbs honey but did use yeast nutrient and campden...
Forum: Wine Making Forum 12-10-2010, 03:22 PM
Replies: 94
Views: 9,430
Posted By maddprofessor
Ya, I don't know how it could not taste hot and...

Ya, I don't know how it could not taste hot and harsh. But, hey. Maybe you like that kind of thing. It'll do the trick. I made a wine 6 months ago which is 14% ABV and I tasted a bit and while...
Forum: Cider Forum 12-09-2010, 06:53 PM
Replies: 3
Views: 266
Posted By maddprofessor
It will be fine. Wine is racked into secondary...

It will be fine. Wine is racked into secondary while still fermenting. If you are going for dry cider then just let it sit and finish up.
Forum: General Beer Discussion 12-08-2010, 02:59 PM
Replies: 21
Views: 955
Posted By maddprofessor
I actually had a kit when I was in middle school...

I actually had a kit when I was in middle school that had a mini still for making perfume. It was basically la large jar with a copper coil coming out of a cork on top. It called for mixing a...
Forum: General Beer Discussion 12-08-2010, 02:20 PM
Replies: 21
Views: 900
Posted By maddprofessor
Well, more like scream and yell, but you know,...

Well, more like scream and yell, but you know, either that or beating could get me in trouble.
Forum: General Beer Discussion 12-08-2010, 12:36 AM
Replies: 21
Views: 900
Posted By maddprofessor
I teach into biology lab. One of the labs the...

I teach into biology lab. One of the labs the students do a serial dilution of starch (and another part with amalyase) and then add iodine to see how much starch is there. The tube with the most...
Forum: Recipes/Ingredients 12-04-2010, 10:13 PM
Replies: 4
Views: 672
Posted By maddprofessor
Mulling spices often also have dried orange peel...

Mulling spices often also have dried orange peel and some other spices as well, including allspice. I think mulling spices would give you more complex flavor. My grocery store doesn't have mulling...
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