Recent content by FARoad

B-E-A-Utiful.

I went with cikypad's recipe but added an ounce of watermelon extract at kegging. The wort was great BEFORE the extract after which it was kind of plastic/fake tasting. The effects wore off after a month but safe to say never use watermelon extract unless you want a candied watermelon taste...

I'm one of the offenders....be glad to pickup tonight, Tuesday, Thursday or Friday after 7 pm if that works for you Tony. I live in Bethesda and can hold grain for anyone who can't pickup assuming they don't want to wait a month. Don't worry about refunding the over payment, use it to support...

Follow up to earlier post - After aging for 5 months it was great, not sweet at all. I would add more chocolate to adjust color and maybe double the last addition of seeds of paradise. It's a keeper.

Thanks for taking the time to write up an excellent no-gluten article. I'm a beer purist, read that as I drink it as it comes out of the tap, all things considered, thanks for serving a homemade brew my homebrew brother. My sister-N-law went glut free. This will help immensely prepping for...

Thanks for the article. I can't tell you how often I miss the target level for carbonation. Good luck in with your project, live the dream.

Lets go with the CRI100 Crisp Gleneagles Maris Otter.

Paid

I'll pony up after the splits are closed or killed off. No need to do so until the dust settles. Look forward to catching up with everyone.

Thanks for the recipe and the thread. I'm excited to have started my first cider. Followed recipe as written. Is it normal to basically have no Krausen?

I've got a home juicer, great for separating skins/seed from tomatoes etc. and would allow me to skip using the mesh bag. If the berries were juiced do you think this would significantly change the quality of the wine?

This thread looks dead....but for anyone stumbling upon it I thought it would be worth noting that this brew is exceptionally sweet. FG was 1.010 so it's not residual sugar. Granted this is a taste test after a month, hoping the sweetness fades by Thanksgiving or it will be an after dinner drink.

Good story, thanks for sharing. Portugal is beautiful. Had a few questions for you. What strain of yeast do you use most often for English ales? Do you use a large amount of dry yeast or do you make a huge starter? Thanks in advance.

Thank you, nice article. Most home brewers understand the importance of using different yeasts based on style alone. My understanding of the science is limited but reading articles such as yours backs up real world experiences. One thing I'd be very interested in reading, and brewing, would...

Good article, thank you. One thing to add, because I use a lot of dry yeast, is that you DO NOT want to re-hydrate dry yeast more than 15 minutes before pitching. I've had brew day interrupted many times and the yeast croaks because it's just sitting in water. It's disappointing to re-pitch a...