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Forum: General Beer Discussion 01-18-2013, 02:52 PM
Replies: 2,004
Views: 165,166
Posted By jagec
If you just rinse out your teacups after use,...

If you just rinse out your teacups after use, instead of cleaning them thoroughly, you never have this problem.:p
Forum: Belgian Strong Ale 12-14-2012, 02:11 PM
Replies: 1,304
Views: 153,586
Posted By jagec
If you've got temperature control, essentially...

If you've got temperature control, essentially any heating element will work. The seed starter mats should be fine. Lots of people have had good luck just wrapping the fermenter in blankets and...
Forum: For Sale 11-19-2012, 07:16 PM
Replies: 2
Views: 463
Posted By jagec
Nope, they're already converted. Sorry!

Nope, they're already converted. Sorry!
Forum: Bottling/Kegging 11-17-2012, 08:16 PM
Replies: 5
Views: 335
Posted By jagec
Hot B-Brite, PBW, or oxyclean solution should...

Hot B-Brite, PBW, or oxyclean solution should work great.

As far as the lead goes, leaching is a function of solvent, surface area, time, and temperature. Cold beer that spends a short time going...
Forum: For Sale 11-16-2012, 10:06 PM
Replies: 2
Views: 463
Posted By jagec
Want to trade: Coke-style kegs converted to ball lock to Pepsi-style ball lock kegs

I just ordered 4 kegs from cornykeg.com for a friend's kegerator build. Unfortunately, the mini-fridge that I'm using will fit the narrower Pepsi-style kegs, but not the Coke-style kegs (converted...
Forum: Wine Making Forum 11-05-2012, 03:15 PM
Replies: 39
Views: 3,930
Posted By jagec
I had another taste of mine, but I still think I...

I had another taste of mine, but I still think I want to give it more time to get oaky. It is certainly getting *better*, but it still has a long way to go.
Forum: Wine Making Forum 10-18-2012, 01:49 AM
Replies: 3
Views: 260
Posted By jagec
"TA" is a bit of a misnomer as it is more...

"TA" is a bit of a misnomer as it is more properly thought of as a measurement of buffering capacity (in other words, resistance to pH changes). pH is a measure of H+ ion concentration, or acidity.
Forum: Wine Making Forum 10-17-2012, 10:45 PM
Replies: 39
Views: 3,930
Posted By jagec
Update: I tried the wine today. First I mixed a...

Update: I tried the wine today. First I mixed a splash of each in a glass and tasted it. The nose is actually better than I was expecting, but the body was still pretty thin and the taste was...
Forum: General Beer Discussion 10-08-2012, 02:17 PM
Replies: 2,004
Views: 165,166
Posted By jagec
Hey, I was doing that BEFORE I was a homebrewer.;)

Hey, I was doing that BEFORE I was a homebrewer.;)
Forum: Wine Making Forum 10-07-2012, 03:09 PM
Replies: 39
Views: 3,930
Posted By jagec
Isn't that an oxymoron?:p

Isn't that an oxymoron?:p
Forum: Wine Making Forum 10-03-2012, 04:23 PM
Replies: 39
Views: 3,930
Posted By jagec
Yeah, I'm hoping that they will mellow out, but...

Yeah, I'm hoping that they will mellow out, but it's possible with this wine that the young, "rough" flavors would have compensated for the fundamental lack of body.:D

I'll be tasting every few...
Forum: Wine Making Forum 10-02-2012, 03:16 AM
Replies: 39
Views: 3,930
Posted By jagec
Both wines are in secondary on oak cubes now. ...

Both wines are in secondary on oak cubes now. The tastes that I took on transferring weren't promising...I think I may have made a mistake by adding acid blend based on TA, rather than by taste. ...
Forum: Wine Making Forum 09-27-2012, 01:10 AM
Replies: 6
Views: 255
Posted By jagec
The drill trick is the way to go. If you're a...

The drill trick is the way to go. If you're a cheap bastard like me, you can cut up a plastic clothes hanger and stick it in your drill to make your own "wine whip" for free.
Forum: Wine Making Forum 09-25-2012, 08:28 PM
Replies: 7
Views: 513
Posted By jagec
I think that the idea is to make sure that your...

I think that the idea is to make sure that your yeast are nice and healthy and fermenting actively before adding additional sugar. You can get them up to a slightly higher ABV that way. However,...
Forum: Wine Making Forum 09-23-2012, 05:45 PM
Replies: 4
Views: 227
Posted By jagec
Get some label making paper from your LHBS ($6 a...

Get some label making paper from your LHBS ($6 a pack where I got them, enough for 144 bottles @ 6 labels/sheet), then design and print your own. It's really easy, cheap, and looks great.

If you...
Forum: Wine Making Forum 09-23-2012, 05:24 PM
Replies: 4
Views: 321
Posted By jagec
topping up...really neccessary at the degassing stage?

Just finished transferring a couple of kits...one from primary to secondary, the other from secondary for a new carboy for stabilizing/fining/degassing. Incidentally, their sensitivity to oak-chip...
Forum: Beginners Beer Brewing Forum 09-23-2012, 02:40 PM
Replies: 132
Views: 16,773
Posted By jagec
You can't really brew a Russian Imperial Stout...

You can't really brew a Russian Imperial Stout without the bear.

http://imageshack.us/a/img210/6914/93443682.jpg
http://imageshack.us/a/img507/4126/menoseloso.jpg

=
...
Forum: Wine Making Forum 09-21-2012, 11:54 PM
Replies: 10
Views: 874
Posted By jagec
Either online or at your local homebrew shop. ...

Either online or at your local homebrew shop. Keep in mind that the box is fairly heavy and shipping can be expensive, so be sure you compare TOTAL costs. My LHBS ends up costing about the same as...
Forum: Wine Making Forum 09-21-2012, 02:41 PM
Replies: 10
Views: 374
Posted By jagec
If you're airlocking your primary, then sure,...

If you're airlocking your primary, then sure, that won't be an issue. If the CO2 builds up enough it might "puff" past the door seals, but they should close back up on their own. Of course, you'll...
Forum: Vendor Giveaways 09-21-2012, 02:36 PM
Replies: 1,502
Views: 60,523
Posted By jagec
In for 1. Well, I guess I wouldn't really...

In for 1.

Well, I guess I wouldn't really complain if I got 3 instead.
Forum: General Beer Discussion 09-21-2012, 02:30 PM
Replies: 2,004
Views: 165,166
Posted By jagec
I picked up a few 6-packs of Tiger beer at a...

I picked up a few 6-packs of Tiger beer at a happy hour. Not only do they have the easiest to remove labels that I've ever encountered (they practically fall off just from condensation while you're...
Forum: Wine Making Forum 09-21-2012, 01:29 AM
Replies: 10
Views: 374
Posted By jagec
The equipment certainly won't be damaged. The...

The equipment certainly won't be damaged. The worst that could happen is that the yeast wouldn't get enough O2 and the wine wouldn't turn out.
Forum: Wine Making Forum 09-19-2012, 02:41 PM
Replies: 39
Views: 3,930
Posted By jagec
Honestly I'm not really sure what to expect. The...

Honestly I'm not really sure what to expect. The phrasing that the manufacturer uses for both strains I find very vague, and after all, these aren't "high quality wine grapes". Pasteur Red does...
Forum: Wine Making Forum 09-19-2012, 02:49 AM
Replies: 39
Views: 3,930
Posted By jagec
Started the wines yesterday. Each had 8 oz...

Started the wines yesterday.

Each had 8 oz of soaked and chopped raisins, half a cup of STRONG Earl Grey tea, 1/2 tsp yeast nutrient and 1 tsp pectic enzyme.

First wine had 3 cans of...
Forum: Wine Making Forum 09-19-2012, 01:00 AM
Replies: 5
Views: 232
Posted By jagec
Let it ferment dry, let the yeast drop out for a...

Let it ferment dry, let the yeast drop out for a few weeks, THEN rack it off the lees, add the campden and potassium sorbate, and backsweeten.

1.040 is really, really sweet, way up in dessert wine...
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