Recent content by Hopwater

Sounds like the consensus is to soak in Oxiclean overnite - will do. I am interested in hearing more from folks who have cleaned up decade+ old bottles and used them successfully. Thanks!

Friend of mine gave me a couple of cases of OLD Genessee 16oz returnables...they had been sitting in a basement for god knows how long. Mold, bugs, thick dark stuff caked in the bottoms...really gross. But I am trying to clean them. I will clean them. I will use them. So I ask: What is...

I used 5 lbs of raspberries that we picked and then froze for a 5 gal batch of rasp wheat. We froze them, then put them in a nylon paint strainer bag, then pasteurized them to take care of any wild molds/yeasts that may have been present, then let them cool to room temp. Added them to...

the lager is in about every bar/restaurant around here...been drinking the stuff occasionally since high school...and i agree with the posters that say it has kind of a bad aftertaste. still better than most BMC products. the B&T isn't terrible, but the best thing yuengling offers is the...

seems like sound advice. i'm just gonna bottle it as-is. i just liked the sound of raspberry rocket fuel...maybe something to try some other time. i think i will try adding a shot of vodka when i pour one though.

The objective is to increase ABV to around 8-9%...and I would say it is less of a mouthfeel issue, and more a desired effect issue. I want this stuff to make you feel warm after drinking one or two. Actually adding vodka may not be a bad idea. But it seems like the easy way out or...

I think I may have a solution for this, but the shipping between North Dakota and Pennsylvania may get a bit expensive...:D

I have a raspberry wheat that I will be bottling up in a week or two. I made it more for SWMBO, but it would take her forever to go through 5 gal of any beer. The stuff is sitting at ~4% ABV. I would like to take a gal or 2 of the stuff and up the ABV a good bit, thereby turning it into...

not so sure about using any powered devices to process...may release tannins from the seeds. I want to let the pulp soak in the fermenter for a week or two so the sugars and flavors are used as well. An alternative would be to just use more berries and crush by hand and use only the juice...

Good suggestion - I think I'll try this. Thanks!!

Seems like the general consensus is to add fruit when transferring to secondary. Makes sense. I would like to avoid having any seeds in my bottling bucket when that time comes, and I think adding loose fruit to the secondary would make that difficult for some fruits (i.e. raspberries...

Vital Remains. Cephalic Carnage. Down. Fear Factory. Trampled by Turtles. Veil of Maya. Alestorm. Necrophagia. Old Crow Medicine Show. Dying Fetus. Waking the Cadaver. Earl Scruggs and Lester Flatt. Morbid Angel.

:rockin:

Right on...I went with a bit more rasp, a bit less elder. ~20 lbs rasp, only 3 pints of the elder syrup. Any input on the pectin issue would still be appreciated. I put a little extra pectic enzyme, but not much. I'm not really concerned with color too much, just taste.

Right on...I went with a bit more rasp, a bit less elder. ~20 lbs rasp, only 3 pints of the elder syrup. Any input on the pectin issue would still be appreciated. I put a little extra pectic enzyme, but not much. I'm not really concerned with color too much, just taste.