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Forum: Mead Forum 06-03-2014, 05:28 PM
Replies: 8
Views: 305
Posted By huesmann
Another option: pasteurize?

Another option: pasteurize?
Forum: Mead Forum 12-27-2013, 02:34 PM
Replies: 7
Views: 460
Posted By huesmann
I'm with fatbloke--the yeast isn't going because...

I'm with fatbloke--the yeast isn't going because you slammed them with campden tablets. D-47 is perfectly fine at your temps. I have a D-47 batch going gangbusters myself, and I keep the house at...
Forum: Mead Forum 12-27-2013, 02:16 PM
Replies: 3
Views: 377
Posted By huesmann
SNA Doseage Question

So I've done some cursory searching but ha'n't found a clear answer. When performing Staggered Nutrient Addition, it's recommended to add nutrient/energizer when you pitch your yeast, and at the 1/3...
Forum: Mead 12-27-2013, 02:10 PM
Replies: 1,980
Views: 576,197
Posted By huesmann
If the headspace is filled with CO2, even 4 gal...

If the headspace is filled with CO2, even 4 gal of it, why would it matter? It's oxygen that's the problem, and since you're not supposed to touch JAOM until you bottle, there should be naught but...
Forum: Mead Forum 11-15-2013, 07:36 PM
Replies: 6
Views: 568
Posted By huesmann
Adding honey during a ferment is called...

Adding honey during a ferment is called step-feeding. :) As long as you monitor the SG and don't slam it with too much honey at once, you can do it. A champagne yeast should be able to chew through...
Forum: Mead Forum 11-15-2013, 07:26 PM
Replies: 13
Views: 1,537
Posted By huesmann
Bee Folks is basically local to us, and they cost...

Bee Folks is basically local to us, and they cost more than Dutch Gold, although they do have more varieties of honey available.
Forum: Mead Forum 11-15-2013, 07:18 PM
Replies: 17
Views: 1,879
Posted By huesmann
What is oxidation supposed to do to wine/mead?

What is oxidation supposed to do to wine/mead?
Forum: Mead 11-15-2013, 07:16 PM
Replies: 14
Views: 2,188
Posted By huesmann
Interesting. I wonder if using some buckwheat...

Interesting. I wonder if using some buckwheat honey would make it more gingerbread-y.
Forum: Mead Forum 10-25-2013, 02:40 PM
Replies: 5
Views: 6,816
Posted By huesmann
+1 on the Wyeast. It's difficult to get it going.

+1 on the Wyeast. It's difficult to get it going.
Forum: Wine Making Forum 10-11-2013, 07:21 PM
Replies: 10
Views: 898
Posted By huesmann
Lactose?

Lactose?
Forum: Mead Forum 10-11-2013, 07:19 PM
Replies: 23
Views: 1,737
Posted By huesmann
If SuperKleerKC won't clear it, nothing will.

If SuperKleerKC won't clear it, nothing will.
Forum: Mead Forum 10-10-2013, 07:42 PM
Replies: 23
Views: 1,737
Posted By huesmann
Time for Sparkolloid then.

Time for Sparkolloid then.
Forum: Mead Forum 09-27-2013, 05:08 PM
Replies: 23
Views: 1,737
Posted By huesmann
It's clay. You need to let it sit so the water...

It's clay. You need to let it sit so the water penetrates as much of the clay granules as possible to "dissolve" them. (I know it's not dissolving but I can't think of the right word right now.)
Forum: Mead Forum 09-19-2013, 08:06 PM
Replies: 4
Views: 302
Posted By huesmann
Also, some fruit it's easy with, and some it's a...

Also, some fruit it's easy with, and some it's a PITA that's not worth doing just to get a little extra liquid!
Forum: Mead Forum 09-19-2013, 08:05 PM
Replies: 11
Views: 575
Posted By huesmann
If it's corn whiskey, where's the corn?

If it's corn whiskey, where's the corn?
Forum: Wine Making Forum 09-17-2013, 07:50 PM
Replies: 10
Views: 595
Posted By huesmann
I just place my bucket lid loosely on top, with a...

I just place my bucket lid loosely on top, with a clean cloth potholder covering the bung, because for the first few days I give it a good beating each day with a whisk to aerate until the yeast are...
Forum: DIY Projects 09-13-2013, 02:18 PM
Replies: 6
Views: 4,173
Posted By huesmann
Check Craigslist for people selling fridges. ...

Check Craigslist for people selling fridges. Take the coils, take the rest to the dump (or sell the metal for scrap).
Forum: Mead Forum 09-13-2013, 01:57 PM
Replies: 20
Views: 3,463
Posted By huesmann
...and then it's not really a JAOM anymore, it's...

...and then it's not really a JAOM anymore, it's Scots_Pagan's Not-So-Ancient Orange Mead.
Forum: Mead Forum 09-13-2013, 01:54 PM
Replies: 5
Views: 398
Posted By huesmann
Oh, man, this is a huge PITA. The honey is...

Oh, man, this is a huge PITA. The honey is cheap, but using it is a huge hassle. I generally pour from the bucket and use a silicone spatula to swipe the edge of the bucket. It gets easier as the...
Forum: Mead Forum 09-13-2013, 01:52 PM
Replies: 6
Views: 339
Posted By huesmann
My first bochet also stalled. I wonder if...

My first bochet also stalled. I wonder if there's something to do with burning the honey that makes it harder to ferment.
Forum: Mead Forum 09-13-2013, 01:50 PM
Replies: 23
Views: 1,737
Posted By huesmann
This. I usually hit cloudy meads with Bentonite...

This. I usually hit cloudy meads with Bentonite first, then sparkolloid. One will get the positive particles, the other will get the negative particles. If that doesn't work, I break out the big...
Forum: Mead 09-13-2013, 01:45 PM
Replies: 1,980
Views: 576,197
Posted By huesmann
No. Bread yeast contributes toward it being...

No. Bread yeast contributes toward it being slightly "bready" in flavor, but it's not offensive. The pith in the orange peel is what contributes toward it being bitter.

You are right about the...
Forum: Mead 09-13-2013, 01:37 PM
Replies: 19
Views: 4,901
Posted By huesmann
Did you add any water at all, or was it all juice...

Did you add any water at all, or was it all juice and honey?
Forum: Mead 09-06-2013, 07:40 PM
Replies: 19
Views: 4,901
Posted By huesmann
Wow that looks great. Is it as red in person as...

Wow that looks great. Is it as red in person as in the pic?
Forum: Mead Forum 08-16-2013, 05:07 PM
Replies: 9
Views: 10,051
Posted By huesmann
Seeds get scraped out because small particles...

Seeds get scraped out because small particles transfer flavor better than large particles due to the ratio of surface area to volume. Same reason a large block of salt will dissolve much slower than...
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