Recent content by hooch0325

Will do. It'll be a few weeks as I have 6 batches going and my equipment is tied up in that or waiting for racking. I think I'm going to try 1gal. Per recipe in proportion. Another just bump up water only. And try another doing the same with Apple juice??? Ferment all out to dry.

+1 anybody ever fermented this out?

Tks. I've used dry mead, ec1118 and notty with no issues. I am thinking its the finicky yeast problem... I have raised temp to near 70 and no further fermenting. Oh well.. tastes good...just scared of bottle bombs when the time comes. I'm going to let it mature for another month or so.

I think this the the recipe looks good. Pure wheat malt is could solve my problem. I thought all Malts had barley... http://www.popularmechanics.com/_mobile/home/how-to-plans/beer-recipes-how-to-home-brew-hefeweizen

Thks nightshade will Ck it out.

Thank you. But don't necessarily need gluten free. Just barley free. Any ideas on what can be done with wheat without barley/malt. Anyone have experience?

Despite it probably not being a beer at all....any good recipes. I am allergic to barley, yes a painful affliction and don't need gluten free. Apple wheat??? Using Apple juice concentrate for sugar instead of malt???? Any sugesstions recipes?

I started a high OG 1.090 with this yeast and after 4 weeks it settled at 1.030. I racked to 2nd and it had been stable at 1.030. Can I assume final attenuation or is it astalled ferment. Pitch temp 68F, primary temp 64 and 2nd 58. These temps are low but I wouldn't think it would stall it. Tks

I want to combine two separately primary fermented batches in secondary and want to make sure I keep the abv calcs accurate. I've seen a formula before but can't find it (something like a weighted average ((og1 - fg1 * volume1)+ (og2 - fg2 * vol2))/(vol1+vol2). Also, is there a calculator...