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Search: Posts Made By: MarshmallowBlue
Forum: All Grain & Partial Mash Brewing Today, 05:08 PM
Replies: 14
Views: 15
Posted By MarshmallowBlue
I'm in, subbing for future when I get around to...

I'm in, subbing for future when I get around to this. I'll just order a bit extra/ save stuff form my next batch to try the 1 pint brew.
Forum: Mead Forum 04-15-2014, 06:28 PM
Replies: 8
Views: 283
Posted By MarshmallowBlue
D-47 isn't going to ferment all that sugar. I'd...

D-47 isn't going to ferment all that sugar. I'd add the extra water in. 1.147 is ~17-18% and D-47 goes to 13-14%.

Another issue with that high SG may stress the yeast way out and it may stall...
Forum: Mead Forum 04-10-2014, 05:29 PM
Replies: 1,279
Views: 253,485
Posted By MarshmallowBlue
http://2.bp.blogspot.com/-q0ZaPO_kUO4/U0VOCpLOeWI/...

http://2.bp.blogspot.com/-q0ZaPO_kUO4/U0VOCpLOeWI/AAAAAAAAACA/tVBC4PKx97c/s1600/blackberry+crush+hydro.JPG

5 Month old Blackberry mead hydrometer sample.
Forum: Mead Forum 04-10-2014, 01:04 PM
Replies: 2
Views: 113
Posted By MarshmallowBlue
I think it's something you're going to have to...

I think it's something you're going to have to watch as time goes by. When you bottle it, bottle it in several smaller bottles and try one every month and see if it's peaked or not.
Forum: General Beer Discussion 04-08-2014, 07:26 PM
Replies: 5,978
Views: 767,518
Posted By MarshmallowBlue
yeah ill give it a shot, I'm not a prolific...

yeah ill give it a shot, I'm not a prolific brewer by any means, but I love boulevard stuff.
Forum: General Beer Discussion 04-08-2014, 06:16 PM
Replies: 5,978
Views: 767,518
Posted By MarshmallowBlue
It would seem that all craft beers are "Dark...

It would seem that all craft beers are "Dark beers" whether dark in color or maybe "Dark" because of ABV? This is from my fiance's parents who's son has been drinking more craft beer than the BMC he...
Forum: Mead Forum 04-04-2014, 08:32 PM
Replies: 20
Views: 769
Posted By MarshmallowBlue
well if you're stuck at 1.100, you don't want to...

well if you're stuck at 1.100, you don't want to be there no matter what. Put it on your pancakes. Plugging your recipe into a calculator you started around 1.144 which fermented dry would be 18 and...
Forum: Mead Forum 04-04-2014, 05:16 PM
Replies: 9
Views: 284
Posted By MarshmallowBlue
I had some really raw honey that I used to make a...

I had some really raw honey that I used to make a mead and it didn't clear. I ended up adding some bentonite, which cleared it up, but this was at the 8 month mark. I would give it some more time...
Forum: Mead Forum 04-04-2014, 05:05 PM
Replies: 7
Views: 171
Posted By MarshmallowBlue
true, And I guess we can really say this about...

true, And I guess we can really say this about ANY yeast. A mead without some kind of nutrients is prone to sticking anyways.
Forum: Mead Forum 04-04-2014, 05:03 PM
Replies: 20
Views: 769
Posted By MarshmallowBlue
I can't see the picture. I can't imagine it being...

I can't see the picture. I can't imagine it being a raging infection and may just need some new yeast and yeast nutrients. I wont answer as to what the film is until the pic comes through.
Forum: Mead Forum 04-04-2014, 12:45 PM
Replies: 7
Views: 171
Posted By MarshmallowBlue
I've heard of people using them... Successfully...

I've heard of people using them... Successfully is another story. They're known for being pretty anal and sticking. Do you have starting / current gravity, that will determine if SNA will still be...
Forum: Mead Forum 04-03-2014, 08:48 PM
Replies: 7
Views: 171
Posted By MarshmallowBlue
Absolutely. Unless you made the batch with 1.5...

Absolutely. Unless you made the batch with 1.5 lbs per gallon of honey or less. So your ferment will be at a higher temp than what the room temp is as yeast creates heat when it's fermenting (maybe a...
Forum: Mead Forum 04-03-2014, 07:02 PM
Replies: 3
Views: 189
Posted By MarshmallowBlue
Ok, how is your bottling process? As long as you...

Ok, how is your bottling process? As long as you don't splash it all in there, then you've done what you can do aside from serving it from a keg flushed with CO2 (but seeing as how you're bottling...
Forum: Mead Forum 04-03-2014, 04:58 PM
Replies: 3
Views: 189
Posted By MarshmallowBlue
It's less of a concern than beer or wine, but...

It's less of a concern than beer or wine, but still an issue. stabilizing your mead can help with oxidation at packaging. Use 1 camden tab per gallon and some potassium sorbate, which will;

1....
Forum: Beginners Beer Brewing Forum 04-03-2014, 04:09 PM
Replies: 8
Views: 222
Posted By MarshmallowBlue
I tried it with a wing capper once (filled with...

I tried it with a wing capper once (filled with water as a test), Bottle cracked all the way down to the bottom. I don't think it's worth the trouble IMO.
Forum: Label Display & Discussion 04-03-2014, 01:54 PM
Replies: 3,449
Views: 723,231
Posted By MarshmallowBlue
Here's my labels, They are already printed, I...

Here's my labels, They are already printed, I just need to get them on a few bottles.

http://i.imgur.com/9mpvFVF.png

http://i.imgur.com/vbE9W6D.png

http://i.imgur.com/Pscnykw.png
...
Forum: Mead Forum 04-03-2014, 01:49 PM
Replies: 10
Views: 445
Posted By MarshmallowBlue
If you add it without mashing you'll probably get...

If you add it without mashing you'll probably get the worst starch haze you ever did see.
Forum: Mead Forum 04-02-2014, 07:24 PM
Replies: 11
Views: 289
Posted By MarshmallowBlue
I added them straight to a Chocolate porter that...

I added them straight to a Chocolate porter that turned out well. They are a real pain and some are small enough to go through the auto siphon and added a metallic tinge to those bottles, so if you...
Forum: Mead Forum 04-02-2014, 04:56 PM
Replies: 11
Views: 289
Posted By MarshmallowBlue
The thing about chocolate bars is the fats and...

The thing about chocolate bars is the fats and oils which you don't want aging in your mead. They'll go rancid. As far as finding nibs. Did you try the internet?

Just a heads up that there is no...
Forum: General Beer Discussion 04-01-2014, 06:07 PM
Replies: 1,050
Views: 61,014
Posted By MarshmallowBlue
Graphic Designer - Bachelors of Science in GD,...

Graphic Designer - Bachelors of Science in GD, been out in the field for 3 years now
Forum: Mead Forum 04-01-2014, 04:42 PM
Replies: 224
Views: 26,930
Posted By MarshmallowBlue
I drank all mine =[. Well my co-workers and I....

I drank all mine =[. Well my co-workers and I. I'll have to come up with a brew for this season. I think I'll do braggot style barley-wine.


-Recipe Formulated-
Name: Dragon Whip...
Forum: Mead Forum 04-01-2014, 12:46 PM
Replies: 10
Views: 445
Posted By MarshmallowBlue
I'll add to what fatbloke says here. The corn can...

I'll add to what fatbloke says here. The corn can definitely ferment but as he says it needs to be mashed in order to convert those starches to fermentable sugars (like potatoes).

It sounds like...
Forum: Mead Forum 04-01-2014, 12:42 PM
Replies: 3
Views: 249
Posted By MarshmallowBlue
The backsweetening will go a ways to hide it,...

The backsweetening will go a ways to hide it, that and some age and you should be where you want to be.
Forum: Mead Forum 03-28-2014, 12:38 PM
Replies: 17
Views: 736
Posted By MarshmallowBlue
I believe it is. There is also kotikalja (Finland...

I believe it is. There is also kotikalja (Finland I think) which is a low abv beverage from Rye malt and sugar that you drink while it's still fermenting.
Forum: Mead Forum 03-27-2014, 09:13 PM
Replies: 10
Views: 361
Posted By MarshmallowBlue
Any yeast will make a mead bone dry if you treat...

Any yeast will make a mead bone dry if you treat it right. Honey is wayyyyyyyyyy more fermentable than mashed grain. My saison mead tastes... Like a saison, with some honey notes. Saison yeast as you...
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