Recent content by ivegotabike

So this ended up amazing! Surprisingly there was no need for back sweetening! So much fig came through with an interesting sweet flavor that surprised me. It was a dry yet sweet wine. Crystal clear. I still have one gallon still aging. I will post a pic once I get a new camera. Thank you...

How is the triple blonde ale? i need to ask because i am a fan of troegs but haven't seen their triple blonde! im sucking down this cider i made when apple juice was a dollar a half gallon.

Yes indeed! as long as it hasnt started fermenting its not too late. i always use my hydrometer before i put the lid on. the test tube thing i got with the test set is at a slant so it was never accurate so i just stick it in the bucket.

hey man hope everything came out! i didnt notice my explosion for at least 8 hours. i pitched my yeast at about 7 at night and went to sleep and saw in the morning but my use of the word "quickly" is i guess as soon as possible! best of luck.

i used dirtex on my ceiling and walls when i had an explosion. its used to be known as soilax but they reissued it with a non rinse. i don't think it will stain your walls as long as you get to it quickly enough!

glad you get it! nobody has ever understood my user username reference! everyone thinks I'm some biker dude.

its actually still filling in that picture. i was so excited that it was actually working i just started taking pictures. This one was the best quality. i got around 4.75 gallons in the 5 gallon carboy. will keep updating!

5 gallons west coast english ale, 5 gallon oatmeal milk stout, 5 gallons pale ale 51,680

So it has been a few weeks fermenting and it looks amazing! Transfered it to a secondary glass carboy. I tasted it and am surprised how much fig flavor there is. Still has a few more months at least until everything settles out. Thank you for helping me put this together!

I forgot the oats when i made mine and went to my grocery store and got organic oats and it worked out great(in my opinion) i also used sonnet hops instead of fuggle hops.

Personally, I always get a stone IPA when I go to the bar. In bottles not so much but I live in Ohio so bars always have if anything Great Lakes (GL is good but has the taste of lake Erie in all their beers now it sticks with me) or Moerline (OTR is OK not great) on tap. One new brewery thats...

50 gallons. 4 5 gallon batches of APA, 3 American IPA, 1 Raspberry wheat APA (weird mistake), 2 dead guy clones. 48278+50=48328

50 gallons. 4 5 gallon batches of APA, 3 American IPA, 1 Raspberry wheat APA (weird mistake), 2 dead guy clones. 48278+50=48328

Very interesting page. I did just finish prepping it up. I added 7.06 pounds of fig jam, 3 gallons water at 120 degrees and 2 tbsp. (6tsp.) pectic enzyme. Let it sit for 26 hours. mixed two gallons water with 3 lbs. sugar and mixed slowly. let mixture cool. Pitched lavlin ec-1118 yeast at 71...

ok thank you for your opinion i looked more online after posting and there isn't a lot of forums out there for it but i will get started this weekend and post pics and recipe i went with.