Search results

Hey there, So I brewed a barleywine and old ale. They both stopped fermenting at 1.040 - OG was 1.100. Too sweet for my tastes. I cannot get the ferment to retsart, not even champagne yeast worked. Problem was that I used RO water. 'Nuff said. What do I do? I'm thinking of...

So last August I made a barleywine. It "finished" at 1.026 and didn't move for a few weeks so I stuck it into a carboy to smooth out for a year. Tasted it about a month ago and it was nice and sweet. Nothing out of the ordinary. Went to bottle it yesterday to find fermentation on-going...

Folks and folkesses, A keg that just before it was filled held pressure just fine. I filled it to within 5 inches of the top w/ a fine bitter and all of a sudden the co2 when pumped in comes whistling straight out the pressure relief valve at 10 psi. I fiddled with the valve to no avail...

So I went and made a highly modded JOAM with 71B-1122 and 17.5 lbs honey added to 4 gallons water. Fermented (at 64F) down to 0.996 after 3 weeks and I now have 5.5 Gallons of a mead that has an ABV of 15.4% according to Hightest's spreadsheet (for which I am very grateful - thank you). It...

Hey everyone, Just fermenting my 1st lager after 10 years of brewing. It's a bohemian pils, OG was about 1.055 and is fermenting at 52oF in a corny submersed in an cold water bath in a cooler. I made a 2 liter starter and used yeast nutrient during the boil. After two weeks the sample I...

OK, so I'm a thinking of making my first lager after 9 years of brewing, and it looks like I'll be making a Bohemian Pilsner and then a traditional bock or doppelbock, and will use JZ's recipes. I have a few questions that my research has not answered. 1. After primary fermentation at...

Right, We have to decide what exactly we are going to brew. A few suggestions have been made. I think I can add new options - so if you have other suggestions... let's hear 'em. Let's vote early and often.

Hey everyone, Just making an order to NB and want to get some Vintners Harvest blackberry wine base. Does anyone know how many cans I would need to get a decent body on a mead? This is inspired by SummerSolstice's After Midnight Blackbrry Port-style wine. Info from the web: "One 96 oz...

Hey everyone, Am working on a braggot-ish brew next time out - DFH's Midas Touch (BYO - Dogfish Head's Midas Touch: The Replicator). I seem to require Muscat grape concentrate. Does anyone know if there's a similar grape juice that I can use that's available locally? I'm thinking...

Ok, So the expensive "pasteurized" pear I just obtained to make Perry has started to spontaneously ferment. Go figure. What should I do - sulfite and stop that ferment and restart with an ale yeast - notty or such? Let the ferment work itself out and then add ale yeast? Not panicking...

Folks, I've been looking for a Perry recipe due to the 6 gallons of waiting-to-be-fermented pear juice in my basement. Perry is fermented pear juice, not pear wine. Does anyone have a recipe that they have used and would be willing to share? Many thanks.

I am planning on making a pyment and a cyser both at about 13-14% abv - I love wine and cider. Given that I/we love complex, big, strong, fruity, complex, dry red wines and want to make something similar, I have a tentative recipe for the pyment: 5.5 gallons total. 4.5 gallons newmans own...

Hey folks, Just constructing my MLT. I need suggestions for some silicone that will seal the hole drilled through the cooler. Does anyone know of a heat resistant, food grade silicone that I can use? Thanks!

Hey everyone, Late April I made a dubbel-ish (9% abv) and a more typical 10.5% strong dark. June in racked to secondaries (carboys) where I planned on keeping them until early December. I may use as Christmas brews, and bottle the rest. What I am now seeing are bubbles on the surface...

Hey there! I just bought a 5 gallon keg on craigslist. It has a weird weird pressure relief valve on top. It's not the traditional pull ring type, but is kind of a dome with holes drilled on the sides. No ring to pull. The keg itself is wider and shorter than my other LHBS kegs. Anyone...

Hey there! According to the Beer Captured recipe I posted for Fantome this week, I added 2 quarts pasteurized fruit juice into a keg with 1/4 tsp pectic enzyme and then racked the beer on top. I went and sampled from the keg after a few days and the small sample I retrieved had a thick...

Hey everyone, Hope you're all doing well!!! Anyhoo I'm going to be brewing a saison on Saturday and having heard JZ's show on Saisons he advocates swapping out some DME for some sugar to increase the fermentability of the wort. Given that DME and sugar (sucrose) contribute 46 points per...

We're off to Hilton Head SC in August to hit the beaches. Does anyone recommend any family oriented restaurants with a good beer selection? It's guaranteed that MIL will try to drag us to the Outback. ugh. shudder. Having said that they have Lamb chops. Mmmm... Any good liquor stores...

hey everyone. Just finishing up the Fantome clone recipe from Beer Captured. After primary fermentation they call for 1/2 gallon raspberry/strawberry juice mix to be added into the secondary with 5 drops of pectic enzyme then rack the beer from the primary on top of this mixture. (The pectic...

Hey there everyone! Just tasted my Apfelwein which I started on April 20 (2008), and just racked it off the yeast/trub into a second carboy. My brief sample was unimpressive, I had a smell and taste that was just off. Or so I think. Problem is I cannot describe the taste. I've always been...