Recent content by IIINuns

I guess I'm the second. :mug: Pliny all the way.

This batch is one i will be doing annually as it was a real hit, even with people who don't drink beer. It sure didn't last long as it seemed there was always a hole in the bottom of my glass. Had to keep refilling. :drunk:

I've noticed that the whole force carbing soda doesn't work as well as with beer for some reason, at least not as quickly. My process is as follows for when my kids and I do their root beer: 1. fill the keg with CO2 before putting in the soda (usually for 10-15 seconds, or using the smell...

This looks great! Only change I'll be making is using 5 lbs of Marionberry puree in the primary, and will go all Columbus in the boil. Not sure if I'll use some harvested California Ale yeast or Super San Diego yeast.

Yup, last 5 minutes of the boil. I actually did the last 15 when I added the chopped up pumpkin.

Just made this recipe last weekend, only with a few additions/changes. 1.5 oz of CTZ at 90 min 1.0 oz of CTZ at 45 min Used a Belgian Ale yeast I harvested. I also cut up the heart of a sweet pumpkin, put it in a muslin bag and let it ride in the boil the last 20 minutes. The house smelled...

What about taking some organic pumpkin pie filling from a can or two and adding it to either the boil, or if doing all grain....the mash?

I had the same issue with my centennials. But I dried them out for 2 days and they smelled awesome; no more grassy smell. I might be picking my cascades tonight so I can throw them in the dry hop on Saturday of a Belgian Red IPA I made a few weeks ago. Love the bottom picture. My three...

I harvested my yeast cake on Wednesday night. It's now Friday and i put it all in a growler (and into the fridge) thinking I was going to brew sooner. I plan to brew tomorrow (Saturday). Should I: 1. Separate the yeast that's in the growler into smaller jars and let it sit? 2. Go ahead...

Thanks Papagayo. I ended up doing 16 oz of apple juice and 1/4 cup of corn sugar, which I diluted in 120 degrees of juice for 10 minutes. Then cooled to 75 degrees and pitched the yeast last night. Woke up this morning to that wonder blurp blurp of the bubbles coming out of the airlock...

I'm making a blueberry cider, but need to know how much apple juice to use for my starter. I did a search but can't find anything. I was going to use 16 oz, as if I was doing a beer yeast starter.

Greetings fellow brewers. :mug: Quick intro: I just took the jump from extract brewing to all grain (last Sunday actually). III Nuns Brewing Co is my label, named after my 3 young daughters who love to help me brew (and whom I want to send to a convent for their teenage years so I don't have...