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Search: Posts Made By: elleric
Forum: Wine Making Forum 09-28-2013, 03:06 AM
Replies: 3
Views: 253
Posted By elleric
Well to be honest I would have just put it into...

Well to be honest I would have just put it into Belgian bottles since I have a bunch already and beer gun... but there is a complication involved: my wife.

We made this batch together for Rosh...
Forum: Wine Making Forum 09-25-2013, 07:44 PM
Replies: 3
Views: 253
Posted By elleric
bottles that can hold pressure?

I've never bottled a wine, but soon I'll be bottling my first and making it sparkling.

I was considering going up to 3.5 volumes for some of them and I'll force carb so I might actually do some...
Forum: Mead Forum 09-20-2013, 02:19 PM
Replies: 1
Views: 196
Posted By elleric
how do you decide to go still or sparkling?

The title says it all. Made a cyser last weekend and I'm thinking about making it sparkling once bottling time comes around. (Final product should be around 12%, and I'd force carbonate)

My...
Forum: Mead Forum 07-03-2013, 01:17 PM
Replies: 5
Views: 325
Posted By elleric
Hmm I must be missing something I think. Most of...

Hmm I must be missing something I think. Most of what I've seen puts honey at about 40 ppg. With cider being 1.040 to 1.050 as the base.
Both are very fermentable? So the result would finish close...
Forum: Mead Forum 07-02-2013, 04:25 PM
Replies: 5
Views: 325
Posted By elleric
cyser as my first mead.

With Rosh Hashanah fast approaching my wife and I are thinking about making a cyser that we can put down to drink at next year's Rosh Hashanah.

I've been home brewing for a few years but I've...
Forum: Beginners Beer Brewing Forum 06-17-2013, 04:01 PM
Replies: 24
Views: 809
Posted By elleric
No reason you can't force carb after that...

No reason you can't force carb after that yeasticide. Then you have a carbed, low alcohol, sweet grain drink. Sounds alot like something my wife would love
Forum: General Beer Discussion 04-29-2013, 04:37 PM
Replies: 2
Views: 246
Posted By elleric
Did you make a starter? When I make a sour mash...

Did you make a starter? When I make a sour mash beer I will make a small 1l starter and pitch that during high krausen so the yeast is awake and working when they hit that low ph. I find that there...
Forum: General Beer Discussion 04-15-2013, 06:32 PM
Replies: 48
Views: 1,551
Posted By elleric
The plan was to brew an ESB but somehow the wife...

The plan was to brew an ESB but somehow the wife convinced me to bring her to a vegan food festival. I was a stranger in a stange land.
Forum: General Beer Discussion 04-15-2013, 06:28 PM
Replies: 32
Views: 2,532
Posted By elleric
Not sure about 20-30 psi I don't think I have...

Not sure about 20-30 psi I don't think I have ever had my 10 psi blichmann regulator all the way open. Im only doing 5g batcues though
Forum: All Grain & Partial Mash Brewing 04-12-2013, 04:18 AM
Replies: 10
Views: 769
Posted By elleric
Never have the internets provided so clear an...

Never have the internets provided so clear an answer. I thank you.
Forum: All Grain & Partial Mash Brewing 04-11-2013, 02:13 AM
Replies: 10
Views: 769
Posted By elleric
Along these lines, when you use campden tablets...

Along these lines, when you use campden tablets what kind of residuals remain? What becomes of the chlorine and chloride? I saw a mention somewhere that they are bound up as sulfites and remain in...
Forum: Bottling/Kegging 03-08-2013, 06:14 PM
Replies: 8
Views: 528
Posted By elleric
Longer line slows the flow rate. 30 psi through...

Longer line slows the flow rate. 30 psi through 5-10 feet of line would shoot out like a rocket and much of the water would be degassed. More important in beer where the foam created lasts and fills...
Forum: Bottling/Kegging 03-04-2013, 05:58 PM
Replies: 3
Views: 138
Posted By elleric
Wooooo typo. Its 3/16ths. Sorrah~

Wooooo typo. Its 3/16ths. Sorrah~
Forum: Bottling/Kegging 03-04-2013, 03:53 PM
Replies: 3
Views: 138
Posted By elleric
issues with higher carb levels

I was wondering about the best way to work with high carb beers in my kegerator.

I have 4 beer lines and each has its own pressure setting using secondary regulators. Until now I have used about...
Forum: All Grain & Partial Mash Brewing 02-16-2013, 02:56 PM
Replies: 4
Views: 229
Posted By elleric
Ok so I started up my mash this morning for a...

Ok so I started up my mash this morning for a janet's brown and did not add any 5.2 stabalizer. See how it goes
Forum: All Grain & Partial Mash Brewing 02-15-2013, 05:08 PM
Replies: 4
Views: 229
Posted By elleric
5.2 addition time?

So im using 5.2 for the first time this weekend... I was wondering about the addition time. I wanted to make sure I understand correctly.

I add 1 tablespoon to my strike water and then make no...
Forum: General Beer Discussion 01-15-2013, 04:59 PM
Replies: 76
Views: 4,898
Posted By elleric
I recall my wedding, when we were planning it we...

I recall my wedding, when we were planning it we had to decide about the open bar... (before I started brewing) We were trying to figure the cost and the events manager girl at the club gave us the...
Forum: Lambic & Wild Brewing 01-14-2013, 05:43 PM
Replies: 25
Views: 2,768
Posted By elleric
Yes. It is very possible that the ph wont let the...

Yes. It is very possible that the ph wont let the yeast get going. You could try to make a decent sized starter and then dump that entire thing in once fementation has taken off.

Its much harder...
Forum: General Beer Discussion 11-02-2012, 07:44 PM
Replies: 8
Views: 427
Posted By elleric
Clean after use; sanitize before use.

Clean after use; sanitize before use.
Forum: General Beer Discussion 11-02-2012, 05:04 PM
Replies: 26
Views: 1,224
Posted By elleric
Did it really come off like that? Wasn't the...

Did it really come off like that? Wasn't the intention. The response just didn't adress the question.

Edit: ignore unintentional rhyming.
Forum: General Beer Discussion 11-02-2012, 04:49 PM
Replies: 26
Views: 1,224
Posted By elleric
Im doing it for the best reason there is: because...

Im doing it for the best reason there is: because I can.

Also, thats just not what im looking for. Im sure I can make it and let it sit for 3 months and then drink away and it will be quite good....
Forum: General Beer Discussion 11-02-2012, 02:56 PM
Replies: 26
Views: 1,224
Posted By elleric
aging Belgians

I'm brewing up my first Belgian triple and was wondering about the difference between aging in a carboy vs bottle aging

I want to leave it for about a year. Would it be best in the carboy for 11...
Forum: General Beer Discussion 06-29-2012, 03:42 PM
Replies: 2
Views: 340
Posted By elleric
My wife and I do the CSA type thing for veggies...

My wife and I do the CSA type thing for veggies and for meat. Both have turned out to be wonderful, money well spent.

This looks like an amazing thing, I just wish it was Boston rather than Boise!
Forum: Fermentation & Yeast 06-29-2012, 02:51 PM
Replies: 17
Views: 649
Posted By elleric
I'm actually a little insulted by this. Betty...

I'm actually a little insulted by this. Betty Crocker?

The temp control either has an impact or it doesn't. The temp change at stages either has an impact or it doesn't.

If your argument is...
Forum: Fermentation & Yeast 06-29-2012, 02:03 PM
Replies: 17
Views: 649
Posted By elleric
Well, I can't do that yet! I keg and I was...

Well, I can't do that yet! I keg and I was expecting about 2 weeks to get going on this and no empty keg right now! I have to wait for one of my kegs to blow first (have a wiezen that's close) or for...
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