Recent content by brewsmedic

Cleared up nice, too!

Found a bottle I had stashed about 4 or 5 years ago from my first batch. It was nothing like drinking it within a year of making it as all the spices mellowed out and just so subtly enhance the sweetness of the mead. Put a bottle away and forget about it and you will be rewarded! Have a couple...

It lagers by default in my kegs and keeps getting better and clearer! I use Krolsch ( sp?) and Saaz in mine and it was still outstanding when I killed the keg after 3 months. I think it will lager very well but haven't stored it for the amount of time you are talking about. Sent from my...

pulled a sample last night and it's at 1.026. The rapid ferment sample/test got down to 1.022 so this is in the ball park. Great smell, color and flavor developing right now! Have it upstairs to come to temp a bit then going to keg it up and stick it back in the fridge for a few months...

Enter it in YouTube and you will find several good videos. One by a German guy was really good and there was another but I can't link them on the phone app. It's a process but I enjoyed it.

9 hours later and it's done! Really glad I no-chill but I'm looking forward to pouring one off around May 1st! This was my first decoction mash and it's a learning curve but I got pretty close with the temps. Pulled 2L off and will dilute to around 1.040 for a starter once I get it cool...

And one Habanero put a good amount of fire in it so far; I left the veins in and only removed the seeds.

Ok, SG 1.120, used the Champaign yeast and it went like crazy. Got a solid layer of sediment on the bottom and moved it over about a month in (end of July). Really didn't do visible active fermentation but got another small (quarter to half inch) of sediment again. Moved it again, topped it...

Made it on June 26 and still don't see the floating rice but a rather gelationus rice blob that is obviously full of liguid but not at all separated. Let it sit or is that a sign to cut ones losses?

Started it today; 5 lbs Raw Clover Honey, Champaign yeast, One Habanero, 3/4 tsp yeast nutrient and topped with spring water in one gallon jug. Planning on letting it go for a month, moving to a new jug and topping off with some water/honey mix then letting it sit for the summer into fall...

Had to pop this; as I'm a moron and didn't keep track of dates real well, I can only say it was brewed AROUND Dec 5th and bottled AROUND March 21st. It is delicious and we have two other bottles kept aside for June 22nd for Shakespeare in the park and around Christmas. Going to be a long wait...

Two weeks in the bottle and a brief two day stay in the fridge 'cause I had to try it! Looks great and tastes awesome! Very hoppy but not overly floral. Moving my first case of pints into the fridge to sit for a week now!

I also used the WL German Ale/Kolsch WL029 yeast as well.

Tossed into bottles two days ago and loved the way it's going right now. I'm not one to understand all the good descriptors such as "shoe leather" and other stuff I'd not put in my mouth but I really liked the hops profile I got and just can't wait to let it sit a few more weeks! I don't...

Brewed last night; tried to go the cheating route and sit it outside in 30 degree weather rather then dig out the chiller and turn on the outdoor hose. It got cool enough that I could put it in the fermenter, sealed it up and pitched the yeast this morning. Pulled a small sample out prior to...