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Search: Posts Made By: palecricket1
Forum: General Techniques 04-10-2006, 11:16 PM
Replies: 4
Views: 2,021
Posted By palecricket1
I disagree. I've seen many recipes involving...

I disagree. I've seen many recipes involving flour, albeit not solely flour. Example: http://www.geocities.com/NapaValley/6670/reckvas.htm ...
Forum: General Techniques 04-08-2006, 01:47 AM
Replies: 4
Views: 2,021
Posted By palecricket1
Kvass

I'm wanting to make a batch of kvass, and I have wheat flour that already contains malted barley flour in it. My question is this: since there is malt in this, if I were to mash this like I would...
Forum: Mead Forum 03-03-2006, 10:35 PM
Replies: 14
Views: 3,617
Posted By palecricket1
a few suggestions for your mead: 1) use less...

a few suggestions for your mead: 1) use less fruit than you'd normally use in a melomel 2) consider using a yeast that will metabolize some of the acid (71B is a great choice) or consider adding a...
Forum: Wine Making Forum 03-03-2006, 10:24 PM
Replies: 0
Views: 424
Posted By palecricket1
trying to identify a wine

I once had a phenomenal wine and I'll be darned if I can find out what it was. A friend of mine served it on a road trip once, but I never caught the name of it. It was a reisling, german I...
Forum: All Grain & Partial Mash Brewing 02-27-2006, 01:53 AM
Replies: 4
Views: 1,309
Posted By palecricket1
detailed full mash instructions

Does anyone have a good link to instructions for a full mash? I've searched high and low on google and I can't find complete instructions anywhere. Much appreciated in advance.
Forum: Wine Making Forum 02-23-2006, 07:40 PM
Replies: 9
Views: 2,013
Posted By palecricket1
Wait when you make port aren't you suposed to...

Wait when you make port aren't you suposed to ferment it only to around the 1/3 sugar break, then fortify it so it is still sweet?
Forum: Mead Forum 02-23-2006, 07:15 PM
Replies: 8
Views: 932
Posted By palecricket1
put the carboy in a fridge or freezer (if it will...

put the carboy in a fridge or freezer (if it will fit) for a few hours to put the yeast to sleep. Add sorbate. Depending on the yeast strain, you may wish to simply let it go and age it on the lees...
Forum: Cider Forum 09-12-2005, 07:34 PM
Replies: 1
Views: 785
Posted By palecricket1
offtaste

I am currently brewing a batch of cider. I had started the batch in a PETE (Polyethylene terephthalate) carboy, but a few days later I found it had acquired a strange smell and taste. I felt kind...
Forum: Mead Forum 08-25-2005, 02:26 AM
Replies: 2
Views: 2,530
Posted By palecricket1
yep. but mass market's all I can get a hold of. ...

yep. but mass market's all I can get a hold of. **sigh** if only I had the luxory of being able to buy the good stuff. Even the farmer's market doesn't have much better of a selection, and they...
Forum: Mead Forum 08-20-2005, 05:51 PM
Replies: 8
Views: 2,362
Posted By palecricket1
one thing I forgot to add: when you are adding...

one thing I forgot to add: when you are adding the honey to the hot water, it's 80 degrees Celcius. Very important because at 80 farenheit, you won't kill off foreign bacteria and yeasts. ...
Forum: Mead Forum 08-19-2005, 02:07 AM
Replies: 2
Views: 2,530
Posted By palecricket1
Cyser Q's

K not quite sure whether this fits in the cider or the mead forum... Trying to get some cyser in so I'll have a stash for Christmas time :D When I buy a commerical hard cider, it's clear. ...
Forum: Mead Forum 08-19-2005, 02:02 AM
Replies: 8
Views: 2,362
Posted By palecricket1
sparkling mead isn't quite what I would call...

sparkling mead isn't quite what I would call "beginner's" material. But if you want to give it a try, go for it. A basic recipe is 1 part water to 4 parts honey, and if you want 1 part fruit. A...
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