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ok cool I have d 47 too. I've used white labs before in beer. so cool. thanks brotha man ! God bless yall

ok great! will try that cap! God bless

hey ladies an gents, curious about a mead that is not sweet . love to be around 20% but i know thats tough. wanna try to put it on some oak cubes. I'm a big whiskey drinker and hate sweet stuff. should I be in the 3 lb honey per gallon range? using EC 118. I saw where one used 5 lbs per...

clean me up scotty! :)

nice!!!!!!

did the blueberry come through nice?

U CAN DOOOOOO IT!!!!!! lol

I tell ya, i did a wheat one time and I added around 4lbs of figs to the secondary. they spiked the abv up to damn near 9%. it was supposed to be around 6. it was line wine. lol mango has alot of sugar so I can't promise nothin cause I haven't used mango but it should raise it a bit.

yea that honey will ferment out damn near completetly. 2lbs is a go bit too. what was the abv? high ferment temps that much honey could explain ur sour tart alcohol tastes.

hmmmm really? to be on the safe side, I was gonna wait another week then bottle. strange how it keeps going. even after takin the plug out to grab a sample to check the gravity it gets goin again. I mean it's extremely slow but I see the bubbles forming in the star san and constant activity. I...

i used wlp 380 for the first time in a wheat and its been slow as hell but tastin good. its been in the secondary for 2 weeks. the airlock is showin slow activity after i added 3oz of orange zest. but the gravity has been the same for almost a week. should i bottle? thanks alot God Bless

that's awesome man!

hey Chad bra, a while back my wife who is Filipino and eats the hell out of mangos asked about the same thing for a brew. I remember being bothered by pectin issues and of course mango has alot of sugar to ferment out. after a podna of mine did a pineapple blonde and it came out sour as hell, I...

are u moving the carboys any after fermentation? i remember readin in palmers book that even handling the wort improperly can cause oxidation to the final product. maybe oxidation can be ur problem? just a thought.......

yes i use navals in my hefe all the time. ive gotten to where im addin 4 oz zest and 1/2 oz of corriander at flameout and then rackin to the secondary on a dash more corriander and another 5 oz of zest. love it! orangey as hell but after about 4-5 months bottled, it mellows and mingles so well ...

cool !!

yeah I usually have a slower ferment is the yeast is past the fresh by date. Guess u loose a couple guys over time. :) this one started in prolly 8 hours time. happy with the yeast. could be a keeper.

hmmmm ok cool bra thanks! yeah I'm doin my orange hefe that I do for summer. (great beer when u on the water) so I decided to try that yeast for the first time. says it has some orange and apricots notes so thought it would be great to try. taste great just was wondering about the slurry on top...

so u have had the yeast sittin on top like that even after it's basically done fermenting? I personally never have seen that in all of prolly 25 batches made. for a week now the gravity has been at 1.012. I'de say it ferment out in like 3 or 4 days. the yeast starter had em ready for battle...

whats up! I got a orange hefe batch I recently did with WLP380. first time usin that particular yeast. well after checking the gravity I'm at 1.012. cant see it droppin much more. OG was 1.052. the beer has a 1/4 inch layer of thick slushy yeast floating on top. I'm really surprised it hasn't...