Recent content by alhiem

That is nice. I got a pound a buck but then again it was at the local freshmarket from the harvester himself. He didn't have much and i bought the two pounds he had. This is not too hard to find here in Puerto Rico but it is not as common as it used to. Having an online source is super.

just got an email with another promo, is this one over already?

Sounds about right. that, if it ferments to a decent fg, somewhere around 1.010-1.018 it should put out a decent alcoholic beer. Im going to do a batch tonight and will rack it as a beer with a bit of additional sugar to get some carbonation going before i drink it :D

Hi, here is hoping. UserName: alhiem

Will keep you posted. I Intend to do this (the Belgian beer) now in the winter holidays and of course i will try the St. Thomas version too, since it has a certain allure in the mix. I don't know, i may end up liking it more than the traditional brew found here.

In any case, it seems that the whole thing attracts wild yeast, as all sweet worts will do. If you have no leftover mavi, you can try to ferment your own, lambic style. The cloth cork is just to keep the bigger nasties away and let the carbon dioxide escape. As you can surmise, open...

Thanks for your replies. My beer seems to be in fact well on its way to being bottled next Saturday. I sterilized a Pyrex measuring cup and dipped it for a sample. I took a reading and is near completion, if not there, 1.014 (OG 1.054) I did notice, not an oily film, but a type of scum...

Guys. I have just finished a batch of irish red last saturday. I pitched a packet of notingham yeast (dry) and so far i have not seen any action going on. I have to admit i haven't taken a reading (will do it tonight) but i checked inside and i didnt see any krausen signs either. The brew...