Recent content by BigBlue

I did taste it and it tasted more like vinegar early on. Rather than dumping it, I'm going to let it go longer and see what happens.

I took about a 1/2 gallon of Vienna lager that I was tired of and added about 1/2 cup of Bragg apple cider (with the mother) vinegar to it. I covered the jar with a coffee filter and put it in a closet. At first it smelled like vinegar and now after a month and a half, it doesn't smell so much...

Got a feeling liquor sales will be a ways off. I'm a little north of Palestine.

Not me. I'm still brewing. While I don't live in Tyler, I go there enough. I can tell you who's not happy about Tyler going wet and that's FatDog's on hwy 155. I was told, by a guy working there, that their beer and wine sales have dropped 70 - 80% since that change.

That's what I was afraid of, but thanks.

Did anyone ever find a homebrew shop that's closer to Tyler than Dallas?

Let us know how it works out. You might be on to something here.

I agree. Never hurts to try something new and you sound like you've had a lot of experience with that yeast.

I'm in.

That's funny. I tried that recipe a few days ago and it worked perfectly. I did however, add a full rennet tablet. I think this may be my problem. I've had these about a year and always kept them in the freezer, but after going to their site and learning about their date coding, they appear to...

Given the fact that it appears like I made yogurt (which I will discard), I'm guessing that 1/2 of a rennet tablet is not enough. I just don't know what else it could be. I also think that 1 tablespoon of yogurt is not enough for 1 gallon of milk, although Fankhauser warns against getting the...

When you say 88%, is that the concentration of the acid itself? Do you warm the milk and keep adding a little at a time until it curdles? I've been brewing for about 10 years and just recently decided to try my hand at cheese. I had a similar experience a while back trying to make mozzarella...

Tried to make this cheese from Fankhauser's site. http://biology.clc.uc.edu/fankhauser/cheese/Feta.htm I followed the directions exactly and even added 1 gram of calcium chloride to the whole milk that I used. After 18 hours it was just about as thin as milk alone, so in desperation I...