Recent content by Bartman

OK here is my 2cents. I have been a dedicated customer for over 3 years doing all grain brewing. I have ordered more than 50 batches of grain. In the first 2.5 years I never got one single item not in stock and my mash efficiencies always exceeded 75%. Not true anymore My last 3 or 4 orders...

Update. Stirred up the yeast cake and let it sit. Still at 1.030. Tastes great, a little on the sweet side. I like sweet stouts. Guess it is as low as it is going!

Thanks for the info...I will check back in a week.

Been a week. I did give it a swirl. Krausen has dropped and looks inactive. Temp is 68F

AG imperial stout with OG of 1.091. Stopped at 1.030. Mash was 154F for 90 minutes. I was looking to finish at around 1.022. Yeast was WLP001 with a 2 liter starter. I have a packet of Red Star Pasteur Champagne yeast. Can I add that and will the fermentation continue? Are there other options...

And to note...they have the most awesome growlers. Baltic Thunder is now my favorite beer.

Thanks for all the comments. I still prefer BIG Beers and will drink some dry red wines on occasion. The mead will be a new taste sensation when it is ready.

Never had mead before but now I have 44 bottles full. FG was 1.010 so I guess you would call that a sweet mead. What is the preferred serving temp? First batch was brewed on 12/4/11 and bottled in March, not sure I like the taste yet.

Thanks for all the help...ordered fresh yeast. Just didn't want to wait to make the next batch.

Just racked my first mead batch to the carboy. Can I reuse, repitch or pitch on the old cake with mead like you do with beer? Any negatives? Seems a waste to throw it away when I have another 20lbs of honey hanging around.

Looks like I will try a mead Thanks for the suggestions

Yep, my friend delivered the honey yesterday. 4 gallons, must be 30lbs!!! Not sure I want to make mead. Anyone in RI want some?

The recipe calls for mash at 154, I was thinking 156.

Ok, so I ordered the King Czar Stout recipe from BMW and will be brewing it up next week. Just got a call from a friend who has a couple of gallons of year old honey and I was thinking, Could I add some to a stout and kick it up a notch? If so, would I just add a quart or so in after the boil...

Should have been more specific with my question. I was concerned about stressing the yeast.