Search results

Well to be honest I would have just put it into Belgian bottles since I have a bunch already and beer gun... but there is a complication involved: my wife. We made this batch together for Rosh Hashanah this year to drink and give as gifts next Rosh Hashanah. It's her first ferment every so it...

I've never bottled a wine, but soon I'll be bottling my first and making it sparkling. I was considering going up to 3.5 volumes for some of them and I'll force carb so I might actually do some still and some with varied levels of carb but 3.5 world be the max. My question is if I'll need a...

The title says it all. Made a cyser last weekend and I'm thinking about making it sparkling once bottling time comes around. (Final product should be around 12%, and I'd force carbonate) My question being, is there something about the mead that land you towards still or sparkling? What decide...

Please reread the response you are noting. Midwest uses a token not the data. The actual data is stored by their security company. If THAT company has been compromised then the data would be as well... but then we arnt talking about a midwest problem and we would be looking at a huge problem...

Hmm I must be missing something I think. Most of what I've seen puts honey at about 40 ppg. With cider being 1.040 to 1.050 as the base. Both are very fermentable? So the result would finish close to 1? 1.080 down to about 1 is a 10% ish abv? That's what I was previously going by. Though...

With Rosh Hashanah fast approaching my wife and I are thinking about making a cyser that we can put down to drink at next year's Rosh Hashanah. I've been home brewing for a few years but I've never made a mead, cider or wine. I'm going for a base of about 4 gallons of cider from a local...

No reason you can't force carb after that yeasticide. Then you have a carbed, low alcohol, sweet grain drink. Sounds alot like something my wife would love

Did you make a starter? When I make a sour mash beer I will make a small 1l starter and pitch that during high krausen so the yeast is awake and working when they hit that low ph. I find that there is enough momentum to carry the ferment even at higher ogs (1050 is where I like my...

The plan was to brew an ESB but somehow the wife convinced me to bring her to a vegan food festival. I was a stranger in a stange land.

Not sure about 20-30 psi I don't think I have ever had my 10 psi blichmann regulator all the way open. Im only doing 5g batcues though

Never have the internets provided so clear an answer. I thank you.

Along these lines, when you use campden tablets what kind of residuals remain? What becomes of the chlorine and chloride? I saw a mention somewhere that they are bound up as sulfites and remain in the beer? I ask because my wife avoids wines ans meads that are marked as having sulfites because...

Longer line slows the flow rate. 30 psi through 5-10 feet of line would shoot out like a rocket and much of the water would be degassed. More important in beer where the foam created lasts and fills the glass but the degassing will happen still.

Wooooo typo. Its 3/16ths. Sorrah~

I was wondering about the best way to work with high carb beers in my kegerator. I have 4 beer lines and each has its own pressure setting using secondary regulators. Until now I have used about 10 feet of 3/8 ID line for each and that has worked for beers in the 2ish volumes range. Now I...

Ok so I started up my mash this morning for a janet's brown and did not add any 5.2 stabalizer. See how it goes

So im using 5.2 for the first time this weekend... I was wondering about the addition time. I wanted to make sure I understand correctly. I add 1 tablespoon to my strike water and then make no further additions regardless of the amount of strike or sparge water. This is for 5 gallons.

I recall my wedding, when we were planning it we had to decide about the open bar... (before I started brewing) We were trying to figure the cost and the events manager girl at the club gave us the average and then the maximum she had ever seen on a per person basis. I told my wife and the girl...

Yes. It is very possible that the ph wont let the yeast get going. You could try to make a decent sized starter and then dump that entire thing in once fementation has taken off. Its much harder to start fermentation in bad conditions... this way the yeast is already going crazy and there might...

Clean after use; sanitize before use.