Recent content by 4assed

looks great! but I have to wonder, how stable is it on just three legs?

not that I really have anything against using "chemicals" in cider or mead, but Ive done 4 batches of cider (w/ wild yeast) and maybe 8-10 different meads/ melomels without campden or sorbate or anything else except some yeast nutrient and energizer. And haven't yet had a bad batch...

Obviously I'm not terribly familiar with crystal, cara and dextra malts, and I guess after 17 all grain batches I had to learn about them the hard way. Info came from a well meaning and not inexperienced LHBS, but he was out of Pilsner Malt and I (being at work) didn't have time to research...

Dumped. Lesson learned.

It doesnt work. I was told it would make a decent substitute for Pilsner malt, but upon a bit of reading (too late) it has about 0 diastatic power. I have 21 pounds of it mashed at 146 deg after a protein rest at 122, and there are no discernable sugars. About 1.017 preboil. What would happen if...

I believe you have almost everything needed to make Brandon O's Graff. Do a search for Graff here and it'll come upfirst page.

I made two batches of cider last fall with nothing but the fresh pressed apple juice- and some dextrose to carb half a batch. Yeah, maybe a bit risky to rely on spontaneous fermentation, but both batches turned out fantastic- ended around 1.000, so pretty dry, cleared up nicely too! My dad has 5...

Pilsner Urquell clone 5 gal Newcastle clone 5 gal Strong Pale Ale 6 gal India Cream Ale 10 gal Bock 10 gal Honey Abbey Singel 10 gal Irish Wheat 6 gal APA 10 gal IPA 10 gal 23,117 gal total

While I have had the occasional dud, I have also had good luck with bottles up to a year old. It is important to replace the rubber grommets when they get old and spongy or cracked, as well as make sure there is good tension on the cap when you bottle (you can test them before actual bottling.