Recent content by AZWyatt

Yeah, you'll definitely need a lot of watermelon. I used a WHOLE, VERY LARGE watermelon in a 5 gal batch of mead once and you can hardly taste it. So I'd recommend using two whole, large watermelons. It's a PITA trying to juice the things. Don't use a food processor, you'll get too much...

So, considering minute rice is just rice that's been cooked and dried, couldn't you just cook some rice first in a separate container, then add it to the mash?

okay... we know it's extract and we know that you add 40 oz organic raspberries to the secondary... but other than that, do you think you could tell us what's in it? Like, malts and extracts and hops and stuff?

I went ahead and bottled it last night. Had a sample from a bottle that didn't get filled all the way from the bottling bucket. I'm surprised at how non-sweet it is. I was expecting something almost syrupy, like snowcap or something, but this is about like a regular hefe with a little...

You mean mash too high? That's what I was thinking, because a higher mash temp means more unfermentable sugars, means a sweeter brew, right? So that would explain my high FG. But I did add some honey (about 1/4 lb) to the primary just to get the OG up, so it might just be the honey taking...

Don't get a pig. Get a tap-a-draft. Then you don't have to pay stupid amounts ($5 or so) for those inflation pouches every single time you use the pig. CO2 cartridges are much cheaper. Only about 70 cents each, and you only need three of them to dispense six liters. And, if you wanna do a...

Yeah, I was wondering about that. Why is it so dark? I guess it's the German wheat? 'Cause I know we make plenty of Hefes here in the U.S. that are very light in color. Also, my FG is settling at around .020. I noticed your FG is .010. Did I mash at too high a temp or something? My SG...

Yeah, doesn't it? All the names you can come up with for it... Kum-fruit, Kummelo (grapefruit's original name was pummelo), Kum-pum, Sour-kum (with the sourness of grapefruit mixed with the sweet-tartness of kumquat). The possibilities are endless! I think I might have overdone the kumquat...

I just tried this recipe but added a concoction of grapefruit juice and zest and kumquat puree. I'll tell you how it turns out in a month.

Those are exactly what I use too, and I still have problems with them popping out.

I recently switched to my glass carboys as a unitank in order to avoid contamination during transfer (I've had a lot of suspect batches). So now I'm noticing that, after sanitizing the carboy with StarSan, the hole is rather slippery and any internal pressure, be it from the foam of the...

Man I wish I had done this recipe back when hops were just $1.10/oz!!! Now I'm looking at just shy of $80 for a 5-gallon batch of this stuff!!!

Four Peaks, a local AZ brewer, produces a pale called 8th Street Ale. Love it. If anyone who's tried it can take a gander at the recipe, I'd be much obliged. It's a pretty heavy pale, about on par body-wise with an English strong ale. The color is golden, neither straw nor amber. Slightly...

I was going to just do the natural flavor concentrate. Those fruit purees are expensive, the krausen tends to overflow and they take too long to clear. I don't know, though, does the natural flavor concentrate not taste good by itself? If it doesn't, it might be worth it to get some real...

+1^, but it would be a good idea to sanitize the outside of the lid first. Once you move to 5-gallon batches, you can do what they call a satellite fermenter. That means that you take about a six-ounce sample with a sanitized cup after you pitched your yeast and before you shut the lid on...