Recent content by DNSDies

I have a mead I made with raw unfiltered apple juice that is refusing to clear 2 months in even after the addition of pectic enzyme and sparkalloid. I'm just going to rack it to 1 gallon jugs and age it for another month in the fridge to see if a cold crash helps.

honey burns because it's so much sugar and so little water. If they cut it with HFCS or antibiotic and other stuff, it won't burn because it'll be too wet.

this is patently false in most cases. There's a few tests you can do to see if your honey is "real". The easiest one is to put it on a cotton swab and light it on fire. Does it burn? It's real. It should smell like roasted marshmallows too.

http://www.sciencedaily.com/releases/2005/02/050218161310.htm apparently, some cool science people in 2005 did a complete cataloging of all the carbohydrates found in various popular mushrooms. Turns out that Shiitake and Maitake mushrooms are chock full of carbohydrates that can be broken...

Well, here's the thing. I don't want to use any barley or malt or grains. I want this to just be MUSHROOM BEER, with maybe some hops for aroma and flavor. I know that isn't technically a beer anymore, but I must try it. Additionally, the 2.5% of sugars in shiitake mushrooms is dextrose...

So, after playing Dwarf Fortress for too long, I got to thinking about something. The dwarfs in this game brew beer from mushrooms, which seems odd because most mushrooms have very very little in the way of sugars. I did some research, however, and discovered something interesting. Your...

So, my one bottle experiment with the Sierra Nevada Pale Ale yeast finished rather nicely. I let the bottle ferment for 5 days, then cold crashed it for 3. OG - 1.080 FG - 1.020 It's apple-y, sweet, and mildly alcoholic. very pleasant. The yeast seems to have also imparted a mild nutty taste...

Cardboard will suck the heat out just as well as bare floors. You need a buffer between the cold area and your carboy, and nothing insulates like air. put your carboy on a rack suspended a couple inches off the ground and swaddle it in cloths if you can. That will help it maintain...

a quick google search reveals the following: http://www.wrongresult.com/homebrew/index.php?showimage=100 125 oz of water 1 lb amber dry malt extract 1.5 lb clover honey/li> 4 sticks of cinnemon 2 bags of Earl Grey Tea 4 cloves 1/2 packet Nottingham Ale...

Nope. Meads can be aged on lees or off. just keep the oxygen out.

During the first 3-7 days of a ferment, most mead isn't going to be hurt by oxygen. In fact, the yeast needs oxygen to build strong cell walls and do its business. Additionally, stirring will degas the mead, which is good for the yeast too, so go for it. Also, you don't need an airlock to...

your must is too high int he container, so it looks like you're getting overflow from foam produced by the yeast. Either use a blow off tube, or reduce the amount of liquid in the container so it has more room for the foam to settle.

Off hand, I can't say. Luckily, there's a thread here all about it: https://www.homebrewtalk.com/f163/capturing-yeast-bottle-conditioned-beer-131619/ in that thread, you can find this link: http://www.nada.kth.se/~alun/Beer/Bottle-Yeasts/ which has a HUUUGE list of bottle conditions beers and...

next time you have a bottle, pour the bottle into a glass gently, then look in the bottom. see that thin layer of white scum? That's the dormant yeast they use. It ferments in the bottle and carbonates the beer. If you want to culture it, just leave a small amount of beer in the bottom (couple...

oh good. Yeah, this stuff is pretty strong, so I doubt any normal nasties would be in it. On an unrelated note, I cultured some yeast from Sierra Nevada Pale Ale and I'm doing a 1-bottle batch of cyser (wine bottle with an airlock) with it in order to grow the yeast and see how it works with a...