Recent content by kendalljd7

Should I or is it ok to bottle soda without sanitizing since they aren't sitting around as long as a beer fermentation?

Should I or is it ok to bottle soda without sanitizing since they aren't sitting around as long as a beer fermentation?

What about the big 55 gallon food grade plastic drums? I might be able to get my hands on a couple of them. Could you combine blowoff and airlock into perhaps running a large tube/hose from the drum to say a bucket of sanitizer?

I didn't mean to upset anyone with my idea. This is for a wedding, and I was specifically asked if I would make enough so everyone could have a 6-pack to take home with them. I was told that they would rather spend the money on something unique for the wedding then serve out mass-produced...

So technically speaking, if you had to make MASSIVE amounts of a fermented beverage, and a demijohn wasn't large enough, and you seal everything up airtight with airlocks and all, could you use say...an aquarium tank (cleaned and sanitized of course) as a fermenter? I may or may not have been...

The "bugs" are Brettanomyces bruxellensis (yeast) and Lactobacillus Delbrueckii (lactic bacteria). The brett yeasts give a lambic it's characteristic "horse blanket" aroma, while the lactic bacteria give it brew it's soured flavor. Several of the major yeast manufacturers have a premixed blend...

So at this point, if I pitch the ale yeast, would it still be salvageable? Also, I am going to rack this onto cranberries in secondary, so perhaps that will help as well?

I just got my first lambic into primary about 2 days ago, and I noticed that there's not much activity going on. I'm using a blend of Brettanomyces bruxellensis from Wyeast and Lactobacillus Delbrueckii from White Labs. A friend of mine has made successful lambic-style beers with these two...

Modern, I suppose. What's the difference between the two?

I know that Moxie is one of those drinks you either love or hate. And being from Maine, we practically swim in the stuff. I personally always have a can nearby :) I've always thought that the spices and flavors would add an excellent complexity to a darker beer, but I'm not sure what would...

I'm looking for a good spruce beer recipe. I've seen the extracts for it in a few supply stores and heard about it from a few friends who homebrew. I'm not too worried about style, but I'm kinda sorta leaning towards amber or dark. Thanks!

I'm trying to find some of the rare large size bottles. They have names like Methuselah and Nebuchadnezzar. I'm going to be bottling a mead in one for a wedding gift, but I haven't had any luck finding some that are either empty or full of $700 worth of wine. haha Any suggestions?

Thanks :-) SG was about 1.018, and the FG should be between 1.010-1.012. So I'm thinking you're probably right with #2. Funny thing is that it was settling and was nice and clear a few days ago, and it was racked to secondary almost 2 weeks ago. It's like it spontaneously started fermenting...

I've been working on a Canadian Blonde Ale and it's currently in secondary. It had been settling very nicely and was very clear thanks to some liquid isinglass. A couple of days ago, it started bubbling and there is quite a bit of foam on the surface. It almost looks like it's back in primary...