Recent content by Mdking2

Trying a first attempt at Ommegang's Scythe and Sickle this weekend.

You could try reading into Gruit beer and see what you would like to spice with, there are many ways to add a very subtle and mild bitter to your ale.

Another point to note is that honey ferments hard, a lot like corn sugar. In this quick fermentation a lot of unintended compound will be produced that will take longer for the yeast to cycle back out. I have used both and honey malt is a much better tool to produce honey flavor.

You could fully describe you process but I have a suspicion that it is oxidation. What did you use to rack your beer from your primary? Did you allow the beer to splash a lot as you were transferring?

One really good way to boost abv easily is to add a bit of corn sugar, its like crack for yeast...seriously.

I brewed a honey red ale that is altered from an Irish red brewers best kit and things went splendidly, until the temperatures in my town went nuts and fluctuated from 82 on Wednesday to 48 a night later. My beer was pretty protected and it kept fermenting, but it made me question: Exactly how...

Yesterday my associates and I brewed a red ale extract kit that was slightly modified by adding 1.5 pounds of honey. After the boil I took a gravity reading (1.050) and received a result that is .010 sg lower than calculated using BrewR. Any thoughts one how my brew will do? Fermentation is...

The concern I would have with the addition of H2O2 is that it is a radical reagent. This means that it reacts with almost anything that it comes in contact with as it breaks apart. I would be concerned about possible side effects to the wort if added.

Also if you have used a wooden spoon at any time during your brew (which I highly recommend NOT using) I would throw it away immediately. Wooden spoons are porous enough to hold many types of foreign yeast or fungus.