Recent content by KidDynamite

Hey folks, this weekend, I broke the plastic spigot on my bottling bucket. No big deal - I've used it for a few years, and it's a cheap part to replace. However, before I could even replace it, I borrowed my friend's brand new bottling bucket, and somehow, through a combination of apparent...

Ben - I brewed up a 5 gallon batch of this using my own extract variation: 3.3lbs wheat LME, 2lbs light DME, 1oz Hallertau for 60 minutes... I let it ferment for a week, then added 5 cups of of squeezed and strained watermelon juice and gave it two more weeks before bottling. I think next time...

answering my own question, from another friend: "The fault in the logic is that the watermelon juice does not have the potential (or typical yield) of 40 pts per lb per gal. Because it's already fully diluted and we're reading the SG. It does have 40 pt per gal, and thus there is 12.5 pts in...

Ben - Hmmm... cause I took my brew program, created a new custom adjunct with a gravity of 1.04, and added 2 lbs of it, and it matched my math... a friend points out to me: "think of the watermelon juice as wort with a gravity of 1.04. if you add that to your existing 1.04 wort, there will be...

hey guys - I brewed up a 4.5G batch of this on March 1st 2013 and I'm thinking about bottling it. It's been crystal clear in the carboy for a while now, and I'm somewhat surprised that there seems to be very little yeast on the bottom - compared to when I brew beer I get an inch or two of lees...

Ben - thanks for the reply... I'm not doubting you, but can you explain how you came up with: "It would be the same as adding .5 gallons of water and .45 pounds of dry malt. It will only raise the gravity .004 points" thanks...

Ben - i saw an old post where you came up with a gravity reading of 40 (1.04) for pure watermelon juice... here's where i'm confused: that's 40 points per pound per gallon, right? so if I use 4 cups, which should be about 2lbs of watermelon juice (working off the fact that a gallon of...

apologies if this question has already been answered in this thread, but do we know what the impact of adding 4 cups of watermelon juice in a 5 gallon batch is on our specific gravity? thanks... -KD

I brewed with maple sap last year (just sparged partially with sap, actually) just for novelty - I didn't taste any affect at all, but I didn't mash with it. I think the answer you're going to get is that you'll get almost no flavor out of it - the sap is probably about 3% sugar, and the...

So we have some leftover Peppermint Schnapps from a failed bespoke cocktail at our New Years Party. I had the brilliant idea of adding some to a stout to make a mint-stout. I know that lots of people make tinctures out of vodka and herbs or vodka and fruit when adding flavor to beer in...

so - i don't want to jinx myself, but no bottles exploded yet. I popped a couple in the last few days, and they gave a loud belch of carbonation when I opened them, but they didn't even foam up, and the brew wasn't over-carbed.... most interestingly, the wicked "sweet" flavor I noticed at...

yeah - I scaled down the OP's recipe to my 2.5 gallon size.

I brewed this a few weeks ago and just cracked my first bottle: it tastes friggin' AWESOME right now. my question for the field is: will the smoke taste intensify over the next few weeks? or will it fade? I bottled and bottle conditioned (with maple syrup, cause that's how I roll)

I have used it once before, and didn't have an issue... i did see that on their website about the "high" FG. I guess the real question is: did I bottle prematurely? or did something funky happen with my mash/boil (mash was standard, at 154 degrees for an hour) where I ended up with more...

Ok, so I made a peanut butter porter - I posted the recipe on Hopville: http://hopville.com/recipe/1656999 cliff notes:my batch was 2.5 gallons, and I used a jar of PB2 powdered peanut butter with 10 minutes left in the boil. My OG was 1.068, and my FG target was 1.019. S-33 dry yeast...