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Hi all, I am thinking of making my first braggot. I want it to be a small braggot that will highlight both honey and malt. I want roughly half of the fermentables to come from honey, as measured by their ppg contribution. So far I have come up with this formulation, using Brewcipher: Honey...

Wow...I let this finish quite dry...about 0.999 and I must say...it tastes like ass. It's very harsh and strong, with a vodka taste. I'm hoping it will mellow out with age. Otherwise, there is still a nice hint of the persimmon.

Built a step to account for the lost floor space due to the compressor housing. There is about an inch clearence wiht the top of the bucket and the evaporator plate. Airlock won't fit under it but there is enough room to sit in front of it. Temperature sensor is strapped to the side sandwiched...

Cooking starchy foods breaks them down into simple sugars. Euell Gibbons recipe, the 1913 recipe, and the Sumarian recipe all baked their grains, converting them at least a little.

Found the actual recipe for the 300-year old Virginia recipe here: http://www.richmond.com/food-drink/article_ddd716ae-8088-11e4-adb7-3badc50fdf4d.html Apparently written by an 11-year old girl named Jane... "Take a tub with a fals bottom, and fill it up with percimmons, and warm water...

The credit for the chart goes to BrewProf... http://brewprof.com/weekend-diy-homebrew-project-dual-stage-temperature-controller-stc-1000/3/

Here's mine: https://www.homebrewtalk.com/f258/excited-about-my-sanyo-mini-refrigerator-sr-3770s-509325/

Thanks guys! I was able to feel the heat from lines with my hands on the top and sides, but not the back. Anyway I chose to use an existing hole that was already on the back of the refrigerator, at a level just below the top insulation of the fridge. I could see foam isulation behind the hole...

My wife's parents just brought down her old college mini fridge - a Sanyo Eclipse Counter-High Refrigerator SR 3770S. It's pretty cool looking with a stainless steel front and all black interior. This particular fridge was clean and still worked. It's quiet and gets very cold. After...

The OP's recipe reminds me of this 1913 one: http://www.foodreference.com/html/pers-beer-12907.html and they both harken back to the original Sumerian recipe for beer, where a grain was baked into biscuits for making wort. I suspect the persimmons in these recipes are used primarily for...

I just started my first batch of persimmon wine last Tuesday, and I think it's coming along nicely. We have a hachiya persimmon tree where I live and we collected about 15 lbs off of it that were in easy reach. Hachiyas, of course, are ripe when super soft, and horribly astringent otherwise...

Just put a cup of sugar and water in a mason jar with about a cup of crushed wild grapes and a sprinkling of yeast nutrient. The grapes are probably escapees from the many wineries around here. Many plan is to use this as a starter for some toyon wine. Not sure how I will process the toyon yet...

Sample tastes good, btw. Dark color, sweet. Lighter than I expected and may lack for bitterness. May be good base for winter spices.

Holy smokes! Brewed on Sunday and when I went to bed no signs from the airlock on the bucket. Wake up 4:30 on Monday and the pressure was so great it blew the lid of the bucket. Lots of foam. No stopping it. Get home from work that evening and it's the complete opposite. No visible...

Thanks Yooper. Yep I basically made use of whatever vessels I have on hand. I was able to mash in my main kettle and hold it in a 150 degree oven. I then used my bucket fermenter to sparge in. Added that to the kettle and then boiled as usual. Chilling wort now. Is it wrong that I'm pretty excited?

Yay! It's brew day. My 3rd batch, my 1st partial mash and my 1st 5 gal batch. Bought a dry Irish stout kit from J&M in Novato. Nice guys there. The kit has: 3 lbs light DME 2 lbs Marris Otter 2 lbs flaked barley 1 lb black roasted barley 2 oz of Kent Golding for 60 min 1 whirlfloc tablet I...

Third Street AleWorks might be worth a visit.

A co-worker gave me a Mr. Beer kit mid September. I made the batch of beer that came in the kit, West Coast Pale Ale. After bottling, since the LBK was empty, and I had discovered my local Whole Foods had a brew section, I filled it with my own recipe, abrew that used half malt and some apple...