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Search: Posts Made By: Brann_mac_Finnchad
Forum: Mead Forum 04-10-2014, 12:12 AM
Replies: 11
Views: 252
Posted By Brann_mac_Finnchad
Motion carried on the cacao nibs. They are...

Motion carried on the cacao nibs. They are easily available from Amazon. Make sure you toast them before using.

With cocao nibs, they are a bit like hops in how whether you boil and how long you...
Forum: Mead Forum 03-23-2014, 07:28 AM
Replies: 14
Views: 480
Posted By Brann_mac_Finnchad
Lapsang souchong can be wonderful in mead--my...

Lapsang souchong can be wonderful in mead--my Fireweed blossom has a touch (1.5 tsp, properly brewed) of the stuff, and it gave a nice, light smokiness. Not applicable in this case, though.
Forum: Cider 03-20-2014, 10:28 AM
Replies: 9
Views: 2,031
Posted By Brann_mac_Finnchad
Sorry for delay. Yes, everything gets mixed...

Sorry for delay.

Yes, everything gets mixed together. Honey gets heated just enough to make mixing easy.
Cider isn't clarified, and may have more flavour. Use what you have. Unfortunately,...
Forum: Mead Forum 03-20-2014, 10:20 AM
Replies: 14
Views: 480
Posted By Brann_mac_Finnchad
Maybe start a mead with unflavoured honey and the...

Maybe start a mead with unflavoured honey and the same recipe, at the same time? And blend to taste when they are finished.
Forum: Cider Forum 02-20-2014, 07:23 AM
Replies: 0
Views: 223
Posted By Brann_mac_Finnchad
Belgian Dubble Graff

Belgian Dubble Apple Ale
4 lb pale ale
1 lb crystal 120
1 lb Special B (Cara aroma used)
1 lb raisins
1 pounds honey
2 pounds sugar
2.5 tsp DAP (Di-ammonium Phosphate
4 gallons apple cider...
Forum: Cider Forum 01-28-2014, 11:07 PM
Replies: 11
Views: 556
Posted By Brann_mac_Finnchad
You should be fine on part of the rhubarb. 3...

You should be fine on part of the rhubarb. 3 pounds per gallon gives a light tartness (with a sweet wine).

'Course, the stuff I used may have been low on oxetic acid...
Forum: Cider Forum 01-26-2014, 03:48 AM
Replies: 3
Views: 161
Posted By Brann_mac_Finnchad
Interesting. Never heard of malted...

Interesting. Never heard of malted buckwheat...how does it taste?

I love making graff, and have to force myself to make a straight cider occasionally.
Forum: Mead Forum 01-21-2014, 11:57 PM
Replies: 3
Views: 371
Posted By Brann_mac_Finnchad
Yup, they give body. Add rolled oats as oat...

Yup, they give body. Add rolled oats as oat water (very, very thin oatmeal) in primary. Toasting the oats before cooking is an option to get some toasty flavours. They do cause you to lose more...
Forum: Lambic & Wild Brewing 01-11-2014, 01:54 AM
Replies: 3
Views: 229
Posted By Brann_mac_Finnchad
Excellent--thanks! Slainte!

Excellent--thanks!

Slainte!
Forum: Lambic & Wild Brewing 01-10-2014, 07:10 AM
Replies: 3
Views: 229
Posted By Brann_mac_Finnchad
Innoculating with an accidental sour?

Some time ago I mixed up a wheat graff (cider/beer hybrid), and during fermentation it soured (not sure what the bug is). It came out tasting delicious, and I'd like to brew up a full batch of it...
Forum: Mead Forum 01-08-2014, 08:07 AM
Replies: 3
Views: 267
Posted By Brann_mac_Finnchad
If you know what beer style you are planning, go...

If you know what beer style you are planning, go forth and research that style. Pick a honey varietal that will taste good with it (if you have the option to).
Like MarshmallowBlue said--you need...
Forum: Wine Making Forum 12-27-2013, 03:25 AM
Replies: 4
Views: 327
Posted By Brann_mac_Finnchad
I would refer you to Jack Keller's winemaking...

I would refer you to Jack Keller's winemaking page, since I think he has recipes for these, but his site seems to be down...

Other than that...I'm curious about these as well.
Forum: Wine Making Forum 12-20-2013, 06:06 AM
Replies: 2
Views: 186
Posted By Brann_mac_Finnchad
Whole mulling spices, sliced lemon and/or orange,...

Whole mulling spices, sliced lemon and/or orange, and your preferred sugar to desired sweetness (I aim for not too sweet, and add molasses).

Then allow to steep over low heat for a while.
Forum: Cider Forum 12-19-2013, 08:49 AM
Replies: 3
Views: 284
Posted By Brann_mac_Finnchad
When I taste, it's when I've pulled some off for...

When I taste, it's when I've pulled some off for a hydrometer sample or racked. I've almost never sanitized the carboy bung when doing this, since your booze is not supposed to touch it, and not...
Forum: Cider 12-16-2013, 01:10 PM
Replies: 9
Views: 2,031
Posted By Brann_mac_Finnchad
It was more of a brown with a reddish tint at the...

It was more of a brown with a reddish tint at the beginning. My photo isn't the best (reflections).

Lol--no problem. My head turns.
Forum: Cider 12-16-2013, 03:09 AM
Replies: 9
Views: 2,031
Posted By Brann_mac_Finnchad
Out of the bottle it is slightly cloudy. I don't...

Out of the bottle it is slightly cloudy. I don't think that it's from yeast solids, but I may have set some of the pectin when I pasteurized. I wasn't too concerned with clarity on this one, since...
Forum: Cider Forum 12-15-2013, 11:56 AM
Replies: 2
Views: 213
Posted By Brann_mac_Finnchad
Yup--dissolve with some cider first.

Yup--dissolve with some cider first.
Forum: Cider Forum 12-15-2013, 11:54 AM
Replies: 2
Views: 174
Posted By Brann_mac_Finnchad
I was thinking about this yesterday, actually. ...

I was thinking about this yesterday, actually.

Yes, it should pull flavour from the apples--what you are thinking is no different from making an apple liqueur from scratch.
Issues: You will...
Forum: Cider Forum 12-15-2013, 11:45 AM
Replies: 4
Views: 265
Posted By Brann_mac_Finnchad
OG may be around 1.070, or so. Just roughly...

OG may be around 1.070, or so. Just roughly estimating off the top of my head. You can probably figure that your cider was around 1.045 before adding sugar, especially if you used store bought...
Forum: Cider 12-15-2013, 11:31 AM
Replies: 9
Views: 2,031
Posted By Brann_mac_Finnchad
I cannot remember the brand off the top of my...

I cannot remember the brand off the top of my head (didn't note), but it was something fairly common in the juice isle, and wasn't a store brand. It came blended, in a 1/2 gallon (I think) jug.
Forum: Mead Forum 12-02-2013, 01:43 PM
Replies: 3
Views: 710
Posted By Brann_mac_Finnchad
Ok--when you are making tea the smaller the...

Ok--when you are making tea the smaller the leaves are (greater surface area), the hotter the water, the longer you steep, all bring out more tannic acid. The variety used also plays a role.

When...
Forum: Cider Forum 12-02-2013, 01:29 PM
Replies: 7
Views: 661
Posted By Brann_mac_Finnchad
Oak chips: Depends on the amount called for. If...

Oak chips: Depends on the amount called for. If it is around 1/2oz or so per gallon. Can't say how long, since I use oak beans. Try checking the first time around a week, then occasionally...
Forum: Cider Forum 11-25-2013, 04:22 AM
Replies: 6
Views: 396
Posted By Brann_mac_Finnchad
There is...it's called graff. The way I did...

There is...it's called graff.

The way I did it is reduce the base malt (since you get maybe 40 points from the cider), mash as usual with water, then reduce the wort as much as possible (I went...
Forum: Mead Forum 11-23-2013, 10:11 AM
Replies: 1,274
Views: 251,522
Posted By Brann_mac_Finnchad
Love the hydromel, MarshmallowBlue...what is the...

Love the hydromel, MarshmallowBlue...what is the ABV and FG on it?
Reminds me I need to make another fruit one.
Forum: Cider Forum 11-20-2013, 06:58 AM
Replies: 8
Views: 355
Posted By Brann_mac_Finnchad
It was in a mead, about 10% ABV, and semi-sweet...

It was in a mead, about 10% ABV, and semi-sweet to sweet

Slight fruityness from the peppers, and the heat starts in the throat when you swallow. The current capsicumel is much the same.
The heat...
Showing results 1 to 25 of 233

 
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