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Search: Posts Made By: Thomas007
Forum: Mead Forum 10-16-2013, 04:35 AM
Replies: 2
Views: 502
Posted By Thomas007
I just bottled my first batch of cyser (about 6...

I just bottled my first batch of cyser (about 6 months old). I did not use any spices or flavorings, just apple juice and enough honey to get the ABV to something slightly under 13% (my yeast's...
Forum: Cider Forum 03-12-2013, 01:50 AM
Replies: 7
Views: 2,724
Posted By Thomas007
I'm not sure if a pound of sugar is typical, but...

I'm not sure if a pound of sugar is typical, but I use 4 oz of concentrate per gallon of cider for priming.
Forum: Cider Forum 03-11-2013, 02:45 AM
Replies: 12
Views: 519
Posted By Thomas007
I didn't have a hydrometer when I started, so I...

I didn't have a hydrometer when I started, so I can't be absolutely sure. I used Musselman's cider (or rather, cloudy apple juice), though, and the next jug was 1.052. I can't imagine there was too...
Forum: Cider Forum 03-11-2013, 12:30 AM
Replies: 12
Views: 519
Posted By Thomas007
Dry, but I bulk-aged it for several weeks before...

Dry, but I bulk-aged it for several weeks before that.

I just bottled a batch that I started in November, I'm hoping this one will be noticeably improved.
Forum: Cider Forum 03-09-2013, 10:41 PM
Replies: 12
Views: 519
Posted By Thomas007
It's up to you. Mine was pretty good after 3...

It's up to you. Mine was pretty good after 3 weeks or so, but I didn't add any additional sugar. Not much apple flavor though - apparently that comes back with time, but I don't know how much time.
...
Forum: Cider Forum 03-09-2013, 03:17 AM
Replies: 12
Views: 610
Posted By Thomas007
That will get you 2.7 volumes of CO₂, which is...

That will get you 2.7 volumes of CO₂, which is similar to or slightly higher than a "typical" beer (although some Belgian ales can go up to 4 volumes).
Forum: General Beer Discussion 03-09-2013, 02:44 AM
Replies: 224
Views: 19,689
Posted By Thomas007
I think it's wise to be skeptical in regards to...

I think it's wise to be skeptical in regards to articles that mention finding "detectable levels" of a scary-sounding substance. There are lots and lots of things that are detectable at much lower...
Forum: Beginners Beer Brewing Forum 03-09-2013, 02:33 AM
Replies: 11
Views: 474
Posted By Thomas007
It's going to be high, 3.165 volumes according to...

It's going to be high, 3.165 volumes according to my calculator. But people regularly carbonate Belgians to 3.5-4 volumes, from what I've read (I haven't done one myself, although I want to try a...
Forum: Cider Forum 03-09-2013, 02:18 AM
Replies: 8
Views: 623
Posted By Thomas007
I'm not sure 6 oz would qualify it as a cyser (I...

I'm not sure 6 oz would qualify it as a cyser (I used about a pound in mine).
I have read on here that a pound of honey is 40 gravity points, so that would only be 15 or so.
I guess that would...
Forum: Beginners Beer Brewing Forum 03-09-2013, 02:00 AM
Replies: 11
Views: 474
Posted By Thomas007
It might be over-carbonated for the style (I...

It might be over-carbonated for the style (I don't know much about Irish reds), but I don't think it's anywhere near enough to have to worry about exploding bottles.
Forum: General Beer Discussion 03-08-2013, 11:20 PM
Replies: 29
Views: 1,013
Posted By Thomas007
It's mostly bacteria, but there's plenty of yeast...

It's mostly bacteria, but there's plenty of yeast in there too. (This is why people generally have a detectable level of alcohol in their blood all the time.) No one has exactly the same mixture of...
Forum: General Beer Discussion 03-08-2013, 06:46 PM
Replies: 27
Views: 702
Posted By Thomas007
Samuel Smith Oatmeal Stout Brooklyn Brewery...

Samuel Smith Oatmeal Stout
Brooklyn Brewery Black Chocolate Stout
Oskar Blues Ten Fidy
Founders Breakfast Stout
Rogue Hazelnut Brown Nectar
Forum: General Beer Discussion 03-08-2013, 05:57 PM
Replies: 29
Views: 1,013
Posted By Thomas007
Not at all...

Not at all (https://en.wikipedia.org/wiki/Gut_flora). What makes you think having living yeast in your gut would kill you? In fact, most (healthy) people have more bacteria in their gut than cells in...
Forum: Cider Forum 03-08-2013, 05:23 AM
Replies: 2
Views: 156
Posted By Thomas007
I don't have much experience, but I use...

I don't have much experience, but I use Musselman's cider from Walmart. In general, I think the more flavor the juice has, the better.

You don't need to boil it. I have only ever used Montrachet...
Forum: Mead 03-02-2013, 04:15 AM
Replies: 1,853
Views: 506,757
Posted By Thomas007
Okay, I didn't get a chance to bottle the mead...

Okay, I didn't get a chance to bottle the mead yet (did some cider instead). But I did try a bit, extracted from the jug with a turkey baster.
It was not all that great. Not awful, but not very...
Forum: Mead 02-27-2013, 04:44 AM
Replies: 1,853
Views: 506,757
Posted By Thomas007
Okay, my question might have been covered before...

Okay, my question might have been covered before in this monster thread, but I don't know the right search terms. I started a batch of JAOM in November, everything went fine. A few weeks ago, the...
Forum: Bottling/Kegging 02-27-2013, 04:12 AM
Replies: 4
Views: 631
Posted By Thomas007
Maltodextrin is not very fermentable, so you will...

Maltodextrin is not very fermentable, so you will probably not get any carbonation. You could redo it, but if you're not careful you risk oxidizing the beer.

You might try adding carbonation...
Forum: General Beer Discussion 01-01-2013, 06:13 AM
Replies: 26
Views: 1,010
Posted By Thomas007
How about Duvel? People who don't like beer often...

How about Duvel? People who don't like beer often seem to like it.

And, I understand the recipe is pretty simple: pilsner malt, sugar, hops...
Forum: Cider Forum 12-22-2012, 07:48 AM
Replies: 11
Views: 867
Posted By Thomas007
I've only done 1-gallon batches so far, and I use...

I've only done 1-gallon batches so far, and I use either glass jugs or plastic milk jugs. Many people will tell you that there's no reason to use glass carboys over buckets, though.
Forum: Cider Forum 12-22-2012, 03:09 AM
Replies: 11
Views: 867
Posted By Thomas007
Once it's pasteurized the yeast are dead, so if...

Once it's pasteurized the yeast are dead, so if you do it right there should be no explosions.

I'm really not sure how people get a good result with added sugar, since even without it the...
Forum: General Beer Discussion 12-21-2012, 07:39 PM
Replies: 71
Views: 3,428
Posted By Thomas007
The problem is not that the huge brewing...

The problem is not that the huge brewing conglomerates are trying to make beer with more flavor (this is a good thing), or even that they're squeezing smaller brewers off the shelves (although they...
Forum: General Beer Discussion 12-21-2012, 06:40 PM
Replies: 5,973
Views: 766,359
Posted By Thomas007
:off: Actually there are some other differences...

:off: Actually there are some other differences too (at least for Scotch whisky): single malt whiskies have to be mashed without added enzymes and distilled in a pot still. Pot stills are less...
Forum: Cider Forum 12-18-2012, 06:32 PM
Replies: 7
Views: 467
Posted By Thomas007
It's common (particularly with Montrachet yeast)...

It's common (particularly with Montrachet yeast) to have sulfur smell during the first few days of fermentation, but it won't leave any taste. If it lasts for a long time, though, it might be...
Forum: Cider Forum 12-18-2012, 02:08 AM
Replies: 3
Views: 362
Posted By Thomas007
Well, if you want carbonation you'll have to...

Well, if you want carbonation you'll have to bottle it with priming sugar (beer bottles or champagne bottles are okay, but don't use wine bottles or anything that isn't designed to take the...
Forum: Recipes/Ingredients 12-14-2012, 02:58 PM
Replies: 46
Views: 4,368
Posted By Thomas007
Cacao beans can be up to 50% fat (cocoa butter),...

Cacao beans can be up to 50% fat (cocoa butter), some (but not all) of which is removed when they are processed into cocoa powder. You would probably want to determine whether the bar contains a...
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