Recent content by GDRMaille

They just look like yeast rafts to me! You should be fine.

Had a sample Halloween night; was quite the gusher! Probably didn't think through filling only half a bottle with the last bit of brew! Still has a bit of twinge to it from the bourbon, but if it ends up like my wonderful porter did, that should die down in a few weeks.

I'm not the person to ask about conversion, but maybe someone else here can give it a go...

Bottled up last night. Ended up with 41.5 bottles, as my trub took up nearly a full gallon. Not happy about it, but the smell subdued me! I used 2/3 cup of brown sugar boiled for a bit in 2 cups of the beer for my primer, as suggested by Revvy in other threads. Can't wait until Halloween through...

Should I leave it as is on top of all the fruit and yeast, or rack it off into a new carboy?

Edited to include FG and ABV

I made a blackberry peach mead using done honey from my mother's own bees. I forgot to measure the OG, but I don't really care about the alcohol %. FG is now at 0.998 after 2 weeks in primary with 2 rounds of de-gassing/nutrient additions. Am I better to cold crash first, or rack into my...

24hrs in, and the aroma coming off the air trap is the best of any batch I've made so far. Very exited!

Ok, 2nd All Grain recipe. Hopefully ready by Thanksgiving! 5gal output. 7# 2-row 2# Caramel/Crystal 1# Victory 1# Quaker Oats 1 oz Willamette (60 min) 0.5 oz US Fuggles (15 min) 0.5 oz US Fuggles (flame out) 1 pk Nottingham Ale Yeast 1.5 cups Bourbon 1 tsp Pumpkin Spice OG 1.048 @ 82F FG...

Swift, thanks! I saved the calculation from that thread for future use.

Well, I jumped in and took the risk! Ended up using one shot per bottle. We'll see how they shape up in a month our so.

Mike, thanks for the idea. I am going for a theme on this one (putting it in green bottles), so I'd like to stay with the sour apple pucker liquor as the flavoring. I guess the low response rate is due to lack of experience on this?

I will have to search around for a good price, the website certainly made the book intriguing! Any free calculators on the web?

I have 4gal of basic cider ready to bottle. I plan on using juice concentrate and a caramelized white/brown sugar mix for priming/back sweetening. I want to add sour apple pucker to a batch of 12 bottles as an experiment in the hopes of making the cider taste like those caramel apple lollipops...

*update*... If anyone is still reading this: The almond flavor has mellowed significantly! I am exited to see what the next few weeks have in store, aging-wise.