Search results

I'm quite amazed with what this guy is doing. He has become a celebrity in his own time just by traveling America to tackle all the questions that a home brewer thinks of. From the simplest conundrums to the most detailed debunking of brewing myths James is there. Two things make this guy...

I'm quite amazed with what this guy is doing. He has become a celebrity in his own time just by traveling America to tackle all the questions that a home brewer thinks of. From the simplest conundrums to the most detailed debunking of brewing myths James is there. Two things make this guy...

On a long road trip I travelled up to Deschutes Brewery in Bend Oregon. At the brew pub I drank all sorts of what they had to offer. One that caught my attention was their WIPA, which was a hybrid mix of a White Ale and an IPA. I got a growler of it and I am now officially obsessed with it. I'm...

I have a bunch of real healthy SCOBYs and was noticing they have the same texture as squid. So, my question : If I cut up a SCOBY and fry it like Calamari, would it be vegetarian, and would it kill me, or cause massive gastric distress? If it is dangerous, then please talk me out of it...

Anyone have experience at scoby farming? I had a hard time finding any scobys in south orange county so Im thinking of farming and selling them out for $5. Is it better to create them from liquid, or to grow from daughters? What size of jar and how much/kind of tea/sugar.

I have done a little research on what type of tea works best with kombucha, and I have found that a lot of people say blacks and green teas. That is a huge spectrum of tea, and comes with a lot of varieties and flavors. My question is how much does the tea play a role in the Kombucha? Can I get...

Looking for this recipe and having a hard time finding. Its a really low alcohol pumpernickel "beer". It is also called childrens beer in russia

I do not mind ageing my meads, but I do mind the real estate they take up. What is a good general purpose yeast to use with mead, with quick, clean, and has full flocculation? Basicly Im looking to cut down the carboy time for future meads. I want to bottle/cellar them earlier.

Ive read a couple posts about tea meads, but I have yet to hear of a successful technique or recipe. Im throwing around the idea of a potent oolong tea based mead, with a slightly sweet finish and possable orange citrus notes. I have some great tasting oolongs Im looking to intergrate into...

The reason I will never give up mead : The first tasting of a one year old mead. Almost makes me cry. Its like god is rubbing my belly. Haiku?

So I made a mead 5 years back that used a little lavender, and some Saaz hops and it turned out freaking incredible. Well I thought I would switch hops, to something more grapefruitish... and I didn't get what I wanted. I didn't look at the AA% on the hops, or I would of not put them in there...

Better safe than sorry, so I'm going to ask :> I'm backsweetening a wine and per the instructions on the Brewcraft Potassium Sorbate, it says I use 3/4 tsp per gallon. so, per my calculations I added 1 table spoons, and 3/4 tsp. (3/4 * 5), or 3.75 tsp, which is 1tbl + 3/4tsp I added this and...

Here it is : 16lbs Honey 5 Gallons spring water Lalvin D-47 2tsp energizer 2tsp nutrient zest of 10 oranges (1 1/4 cups) zest of 10 limes (2/3rd cup) zest of 5 lemons (1/3rd cup) 1.25 tsp ground cinnamon 1.25 tsp ground nutmeg 5 points of a star anise 2.5 tsp lavender flowers 50g stem of...

So here was my original recipe : 5 gallons apple juice (hytop from winco -- cost $3/gallon) 4 lbs Fructose ($1.75/lb) 1oz Centennial (9.5 alpha) 60 minutes 1oz Centennial (9.5 alpha) end of boil 1 packet Montrachet Yeast Now this fermented with vigor and insanity, had some great Rhino fart...

I didn't want to cross the newbie line and ask a questions without searching. So I did search, but I couldn't find any information on an "OAM" that was significant enough to show it was pertenant, like the larger threads... like the Apfelwien thread and BrandonO's graff. But none the less I'm...

Why does mead ferment so much slower than apple wines or beers? Mine seem to crawl. I add nutrients and energizer. Is it the yeast, or the complex sugars in honey? Is it the lack of free aminos? What makes mead so slow to ferment?

Apple Season! I live by a city that is nothing but large orchards, that specialize in all types of fruit, but as every year I love to concentrate on apples. They grow like mad out here, but never really large enough for the hand eating type. This means we get a giant "milk-style" transport...

I traditionally do a no-heat, no-sulfite method when making mead, but this time I used 18lbs of honey, and it would not all dissolve into the water. I have a one inch thick band at the bottom of my 6-gallon carboy of just honey. Does anyone have experience on how that will affect fermentation?

So I planted 4 cascade rhizomes this early spring and they are doing great. They look ready to pick, but I don't know when to pick them. I also want to use them to make Tej Mead. So here are my questions : When do you pick Cascades? How many hops are good to use to make Tej? Thanks peoples!

I'm interested if anyone has made homemade marmite? I'm thinking about trying to make some, but I lack the basic knowledge of its production. How does one encourage autolysis? What other flavors are there in Marmite(I think celery...)