Recent content by DroneKeeper

Thanks guys. The yeast bubbles have started to disappear already. Whew!

I added some chocolate nibs to a Chocolate Milk Stout from Northern Brewer. Per instructions I soaked the nibs in vodka before adding (2 week soak actually.) Within an hour or two this foam/yeast material appeared on the surface. There was a bit more today and it seems to be staying about the...

Yeah I've been reading a bit more about this also. I think I may give lactose a try. Any recommendations on how much for a 5 gallon batch. Last gravity I took was 1.008 but it may have dropped a bit since then (checking again today.)

I have a cider I'd like to backsweeten as it is too tart/dry for my liking. If I cold crash and rack to a keg in the kegerator (and keep the cider cold for it's remaining life on earth) would it be acceptable to sweeten it without using potassium sorbate and campden? I know if I did this I could...

Update: I tried re pitching with a very active starter of D47 and was able to pull the gravity down another 5 points but nothing substantial and I’m still clocking in about 1.035. Still sweeter tasting than I would like so I think I’m going to try your suggestion of blending with a drier mead...

Hmmm. I did have another thought...My honey came from a partially crystallized pail of honey and I poured it from the bottom using a honey gate so I got a larger portion of solids than if had it been completely liquefied. Perhaps this threw off my OG?

OG math is correct when I put everything in Beersmith so I feel pretty confident I was in the 1.120 ballpark. Reading FG with a hydrometer. Shook the carboy like a mad man when I started the fermentation so I think O2 is okay. The only questionable part might be yeast nutrient. Recipe calls for...

Forgot to mention that we did taste it on both samples. It does have a mild sweetness but not unpleasantly so. Having never made it before I’m not sure what the finished product should taste like so I think I’m more focused on getting the FG the recipe has stated. I did swirl the yeast back up...

Making Ken Schramm’s Hefty Braggot using D47. Had a massive fermentation for the first 5 days and then it slowed pretty quickly. Checked specific gravity at day 7 and day 16 and both are showing about 1.040. OG should have been 1.120 based on the recipe but I forgot to check the actual after I...

I see Stout sells them as does BeverageFactory. Any other sources out there you would recommend?

Just had a Boss Tweed this past weekend. Love the flavor, low bitterness and juicy qualities. Any New England Style IPA extract recipes out there that would be similar somebody could recommend? Brewers best has a “HopNog 2017,” would this be in the right ballpark? (I’m still pretty new to beer...

Going to start a 5 gallon blueberry melomel today using D47. Planning on adding 10 pounds of blueberries in secondary with just the honey during primary. I typically primary in the 6.5 and then rack to the 5 for secondary but I'm wondering if I'll need the extra space the 6.5 provides when...

Most his recipes give some more guidance than this. I've found a few reproductions around the internet but nobody specifies when/if to remove them. Is it possible he leaves it in until he bottles?

I'd say from the sediment and the fact the cork is pushed out your fermentation wasn't done. Exposure to O2 when bottling might have started up a stalled ferment and it finished on its own again in the bottle. It might also be you just had plenty of sediment still that hadn't dropped out yet...

I'd like to make Ken's Dry Nutmeg Metheglin but I see in the instructions he says to mix everything together into 1 gallon of boiling water. Does this mean the spices stay in only during the heating process or do you put all the spices in the primary and leave them?