Recent content by jp27300

My oaked stout beer grew a mother or 2. A Lot evaporated, then white mold on top. I pitched it, only 12 oz trial. How do i prevent that mold?

Is there a telltale sign of vinegar production, like bubbling in beer? I put in 1 table spoon braggs " with the mother" in 12oz beer to try it. Its only been a week, but just wondering if there is ever any "activity"?

Yes that was my question. Thanks.

Nice. How long have you been doing it? Is that Bragg Vinegar? Can you reuse the "new" mother skin? I'm concerned with contamination via the air, for my beer making. Is that possible?

So ive been interested in making some vinegar from some of my brew. Does anyone have any experience doing this? I know about the technique from reading about mothers and all. My questions is if i make the vingar, ie let it sit in my basement or other room containing my brew equpoment, will it...

Btw, my last batch i used Windsor yeast instead of Notty. Windsor is mod. Attenuating, so it produced a much sweeter porter. It came out tasting very good actually. Very velvety smooth and creamy.

Iv found that there is often alot of foam in this beer when pouring, even when pouring very slowly. Anyone know why? Malto?

Ive found this porter is decent young, not so great a few months in, but really good after 6 months or more.

It came out pretty good. Friends have said that it has an in your face pumpkin pie flavor, but i disagree. You can taste it unlike most commercial pumpkin ales, which have little pumpkin flavor. This is pumpkin pie flavor, which is much sweeter and stronger. I can see their point, but its...

Ok so... Heres what i did. I attempted to make a pumpkin pie extract. I made a batch of my fav pumpkin pie recipee, ya know the stuff you poor into the crust before baking, minus the eggs. I split it into 2 mason jars and added vodka. I swirled it a bunch and let it sit. Then poured off...

Have you tried omitting a gal or 2 during steepping? Then rinse the bag into the kettle with the remaining water, which will get you to boil vol . The grain will be out. Depends on your kettle size.

What are folks carbing this at? Vol of co2 ? Im guessing about 1.5?

Fermentation Temp is based mostly on the yeast strain you use. Each one has an optimum temp, which is usually listed on the package. :mug:

Duplicate

So 1oz is about 2 oranges peeled with a veg. Peeler. Was easy.