Recent content by Mayhew

i completed a sake. i used the koji starter kit (spores) and used 1lb-dry rice and came out with about half a gallon of surprisingly thick milky white potion. its at least 10% abv but is so smoothe/creamy you dont feel any warmth until its quaffed. i used 1 limes juce for citric acid and it left...

I have a juice steamer. Three parts. colander top, juice catcher, steam basin. Is putting moistened milled barley malt in the top steaming it and pouring hot kettles of water through the malt to get the wort known to be a bad idea ?

I'm making a oat beer. I wanted to make an easily scaled malty oat beer. I wanted to use 1lb rolled oats 1lb pale malt 1oz hops Topped to 1gallon Tappist ale yeast One week in has met w/ milky smells and thick sludge but I'm hopefull. I intend to stew some rasins and add the blended...

O.O im suprised i didn't think about that! thanks for the idea. I had a ? ale i was making that went boom. this could have saved it. you just saved me lots of $. Danke!

my syphon hose was bent as well so i think it might have been oxidized.

the other day i bottled my fresh prince porter (Home Brew Exchange, Portland OR, recipe). i did not stir the sugar in just poured in a dissolved 3/4 cups of sugar in, in a circular motion. i bottled via auto-siphon. mild foam. as i opened the foamy ones they erupted, or unleashed tremendous...

I bought a koji-kin kit from a local brew shop, and using standard cooking rice prepared some koji. i have since pitched the koji and some steamed rice into a vessel. I'm worried because the rice/yeast pulp is orange. its been fermenting for almost a month now. its in a cool place. should i be...

i have grabbed 4 of these, i planed to make them into mini-fermenters but i want to know if anyone knows how to reseal them. i want to store my Apfelwien in them.

D8 ouch.... that was wince worthy.

try contacting your local grocer or liberal type(meant in love) store and inquire about geting the jugs that are brought in for recycling. i think some of them have deopsits or watch for them to be left in recycling bins.

WORMWOOD? hmmm... im adventurious but i think i will leave absinthe-ine wines for later. i will look for schwartzhog sounds unique. --- as for the wine its raked, bottled and clear. its a nifty flavor and quite nice chilled.

i plan to breakdown a multitude of herbs fruts grains and spices into a webpage on fermented flavor mixing and the use of uncommon sugars.

i made a wine using spearmint hibiscus poppy and barley malt sweetener and a 5lb bag of cheep sugar. so far its okay ands tastes different but the strength is there. i wanted to know if others had tried herbal wines and there outcomes. plus if anyone has any do not brew herb knowledge. BTW...

i actually tried what you were mentioning only i erred on measurements. i did a 50/50 water agave blend and that dang thing never stopped bubbling. it also ended up dying when i tried to stop the fermentation chemically. i also remembered that mead tasted funny to me. so, good luck and know your...