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Forum: All Grain & Partial Mash Brewing 04-11-2014, 09:09 AM
Replies: 13
Views: 522
Posted By Vikings
Almost all trash bags are coated inside and out...

Almost all trash bags are coated inside and out with an anti microbial to reduce smell. 1. They are not food safe. 2. I'm not sure if this would be detrimental to your yeast (a microbe,) and/or...
Forum: Lambic & Wild Brewing 04-04-2014, 09:19 PM
Replies: 8
Views: 212
Posted By Vikings
The D-47, specifically, gives off most of its...

The D-47, specifically, gives off most of its flavor during aging on the trub vs the initial fermentation. Most wine yeast you rack immediately after fermentation then every 6 weeks or so until no...
Forum: Lambic & Wild Brewing 04-03-2014, 04:41 PM
Replies: 8
Views: 212
Posted By Vikings
D-47+Brett=?

I was wondering if anyone had tried this combination? I haven't done anything with Brett, but have used d-47 in mead with great success. Given Brett's eating habits and D-47s dying habits (also being...
Forum: Lambic & Wild Brewing 03-18-2014, 11:42 PM
Replies: 18
Views: 1,126
Posted By Vikings
K1V-1116 can tolerate high ABV and low pH. I'd...

K1V-1116 can tolerate high ABV and low pH. I'd guess you could pitch this once the other bugs go inactive. The main problem would be stopping it before it completely dries out your beer. You might...
Forum: Lambic & Wild Brewing 03-07-2014, 09:41 PM
Replies: 13
Views: 532
Posted By Vikings
Ok, I'll add 14 and give it a taste. Measure...

Ok, I'll add 14 and give it a taste. Measure twice and cut once, right? Lol. I'm doing the lacto fermentation prior to the boil, so while the bugs are working there will be 0 hops.
Forum: Lambic & Wild Brewing 03-07-2014, 12:48 AM
Replies: 13
Views: 532
Posted By Vikings
It is why I ask! I appreciate the input. Here's...

It is why I ask! I appreciate the input. Here's what I'm thinking, going with the less is more theory. .25 oz at 30 min, and .25 at 15. That brings the IBU from 15 to 12ish, and will decrease the hop...
Forum: Lambic & Wild Brewing 03-06-2014, 10:37 PM
Replies: 13
Views: 532
Posted By Vikings
I went with the late additions because the...

I went with the late additions because the Sorachi ace is supposed to lend a lemony/citrusy flavor more than a traditional hop bitterness and aroma. According to beersmith it would put me around 15...
Forum: All Grain & Partial Mash Brewing 03-05-2014, 07:37 PM
Replies: 2
Views: 127
Posted By Vikings
Thanks! I'll get the rice hulls today. I went...

Thanks! I'll get the rice hulls today. I went with the late hop addition because the style is low IBU, like <20. If I added at 60 min it'd be like 50IBU. this brings me in at 15. Also the Sorachi...
Forum: All Grain & Partial Mash Brewing 03-05-2014, 02:12 AM
Replies: 2
Views: 127
Posted By Vikings
Gose critique, please.

I put this in the lambic/sour section and it didn't get much traffic, so I figure I'll try here. :-)

All Grain
4.5lbs white wheat
4.0lbs of German Pilsner
0.75lb of flaked barley
15g of Sea...
Forum: Lambic & Wild Brewing 03-03-2014, 09:12 PM
Replies: 13
Views: 532
Posted By Vikings
Thanks for the input! Maybe I'll try to hold it...

Thanks for the input! Maybe I'll try to hold it around 160 to pasteurize.

Has anyone done a gose and have any thoughts about the recipe?
Forum: Lambic & Wild Brewing 03-03-2014, 06:34 AM
Replies: 13
Views: 532
Posted By Vikings
Gose critique, please.

All Grain
4.5lbs white wheat
4.0lbs of German Pilsner
0.75lb of flaked barley
15g of Sea Salt (10 min)
20g of fresh ground coriander (10 min)
0.5oz Sorachi Ace (20 min)
0.5oz Sorachi Ace...
Forum: Wine Making Forum 10-05-2013, 05:40 AM
Replies: 4
Views: 606
Posted By Vikings
I started this wine today. I've been collecting...

I started this wine today. I've been collecting paw paws for several weeks, deskinning them, and freezing them. I left the seeds in with the pulp, but IMF going to remove the pulp fairly early in the...
Forum: Cider Forum 09-29-2013, 12:53 AM
Replies: 8
Views: 463
Posted By Vikings
Run like all of the demons of hell are chasing...

Run like all of the demons of hell are chasing you.
Forum: Cider Forum 09-27-2013, 01:47 PM
Replies: 9
Views: 359
Posted By Vikings
I think cider is 100% fermentable. The yeast will...

I think cider is 100% fermentable. The yeast will go until they can't take the ABV% or run out of sugar. I just made a batch with US-04 at 1.060 and even the 3 gallons I attempted to cold crash at...
Forum: Cider Forum 09-27-2013, 01:40 PM
Replies: 12
Views: 412
Posted By Vikings
Like many wonderful things in life, once you get...

Like many wonderful things in life, once you get past the smell, you got it licked! :rockin:
Forum: Cider Forum 09-27-2013, 02:02 AM
Replies: 1
Views: 260
Posted By Vikings
http://www.homebrewtalk.com/f32/help-can-too-much-...

http://www.homebrewtalk.com/f32/help-can-too-much-tart-fixed-432058/

I used concentrated cherry juice and it completely overwhelmed the apple flavor. I used 2 cups for 5 gallons and it...
Forum: Cider Forum 09-26-2013, 03:10 PM
Replies: 7
Views: 575
Posted By Vikings
Update: I cold crashed the 3 gallon a couple of...

Update: I cold crashed the 3 gallon a couple of weeks ago. I put it in the fridge at 1.010, but when I checked yesterday it had gone down to 1.000. The taste was not at all what I was aiming for, but...
Forum: Cider Forum 09-22-2013, 10:36 PM
Replies: 8
Views: 450
Posted By Vikings
The yeast is bayanus? Bayanus. Bay anus. /giggle

The yeast is bayanus? Bayanus. Bay anus. /giggle
Forum: Cider Forum 09-21-2013, 10:32 PM
Replies: 17
Views: 704
Posted By Vikings
That should leave you with something like 1.015...

That should leave you with something like 1.015 which would be sweet but not syrupy. I don't know a whole lot about the "sweetness" of lactose though. Someone with more experience might chime in.
Forum: Cider Forum 09-21-2013, 02:52 PM
Replies: 17
Views: 704
Posted By Vikings
How much lactose did you use? Lactose isn't...

How much lactose did you use? Lactose isn't ferment able, so once all of the brown sugar and natural sugar from the juice has been eaten, the lactose will still be there. If you used too much, your...
Forum: Wine Making Forum 09-15-2013, 09:51 PM
Replies: 31
Views: 3,575
Posted By Vikings
I use a food saver with the accessory tube and a...

I use a food saver with the accessory tube and a carboy cap. It works great.
Forum: Cider Forum 09-15-2013, 05:13 AM
Replies: 7
Views: 575
Posted By Vikings
I back sweetened with the cherry juice...

I back sweetened with the cherry juice concentrate to 1.020, so I don't want to add additional sugar.

I decided to go with dilution. I have a 3 gallon carboy sitting empty, so I just picked up 3...
Forum: Cider Forum 09-14-2013, 05:38 PM
Replies: 7
Views: 575
Posted By Vikings
HELP: Can too much "tart" be fixed?

I back sweetened my cider with tart cherry juice. It seemed like a really good idea at the time... Instead of a delicious cherry flavor in my (previously) delicious apple cider, I have a reddish...
Forum: Cider Forum 09-13-2013, 11:54 PM
Replies: 7
Views: 411
Posted By Vikings
This is why I'm happily divorced.

This is why I'm happily divorced.
Forum: Cider Forum 09-13-2013, 03:26 PM
Replies: 0
Views: 185
Posted By Vikings
Should I bottle?

Today's the day. I'm making a semi-sweet/sweet sparkling cider. SG was 1.060 and it is currently 1.010.

Is it better to allow this to dry out, then back sweeten or to arrest fermentation by cold...
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