Recent content by dr_chamb

I could use some good gear! :mug:

I generally have just thought of the brew process as actually combining all the ingredients (sort of like cooking).. Then put into primary stage of the fermentation process. That's just how I look at it, I'm sure I'm wrong but it makes more sense to me with that verbiage. And trying to break...

That sounds awesome. I'll definitely let this one age like it should. You said to add the fruit and spice to the secondary, am I adding it into the brew process as well? I've read that most meads should have the fruits/spices re added to the secondary.

Awesome, thanks for the great advice. My next batch is going to be a mango habanero, and I'm definitely going to do that one proper!

Well today I just decided I was going to rack it to a secondary, to get the chunks of lemon, cloves and debris out. I took a gravity reading: OG =1.094, SG= 1.010, I thought that was quick.. Anyway it's extremely cloudy as far as mead is concerned. I figure I'll just let it ferment until my...

Thanks for the heads up! So, if I just let it sit and carbonate itself out it obviously won't be sparkling. Are you saying this is a sparkling mead recipe just based on the amount of time it takes to ferment, and due to the fact that it's still fermenting when I cap it? Also, if most mead is...

So, I just started branching out and dove into the mead world (in which I know absolutely nothing).. I used the "Master Terafan" recipe from www.greydragon.org/brewing/mead.html I followed the recipe almost exactly, but used champagne yeast. The recipe says to let it ferment for 18 days, then...

figured that's what you meant, which i may end up doing the only problem is i want to re activate my yeast to get back some carbonation, maybe a combo of both?

what's the significance to the splenda?

that's a pretty good idea, thanks again for all the help. Yeah this batch is really small, only 2 2-liter bottles. Haha and yes I'm obsessed with brewing right now, hence making screwey concoctions like ginger beer.. :drunk:

Thanks Kanzi! I'll definitely leave that cap on loose, didnt think of that for some reason.. Yea I really have no idea what im getting myself into this ginger beer project, im just toying around with it. And, yes I also brew beer as well. Still a noob at that though, i've brewed 4 Brewers...

So, i'm pretty new to this whole thing, and this may seem like a dumb question.. for that I apologize. I just started brewing up a small batch of ginger beer, litterally alcoholic ginger ale. In most recipes for brewing ginger ale, you ferment for 24 - 48 hrs or until the bottles you're...

Awesome, thanks! And of course, if there's a mug around i'm going to drink from it, not the bottle.

Hey brewers, this is my first thread, and I apologize if this has already been a thread.. I've just brewed my first batch of beer ever (American Pale Ale), everything has gone great so far. The only thing is the day after bottling the beer, i've noticed a thin, tan-ish in color sediment...