Recent content by meyers.markg

Username: Markymarkchitown

I stumbled across this post in my quest to see if I can my make my own liqueur via fermentation. What about using WLP 099 high gravity yeast? I've read that it creates a fairly decent/ smooth beer at 20% abv. Does anyone have any good/ scientific reason why 099 would behave any different from...

When you guys talk about making your own liqueur are you talking about fermenting cane sugar w/ distiller's yeast and adding flavoring? Or are you talking about mix high proof liquor w/ other flavoring. I'm very interested in fermenting my own liqueur and would like some tips/ recipes.

I was pressed for extra bottles so I sanitized a 2 liter bottle and bottled some cider and put it right in the refrigerator. A few weeks later the bottle was nice and tight and the cider was nice and fizzy. I haven't found that refrigeration totally stops the fermentation. I would pop the top...

How would this compare to a Jolly Pumpkin beer or Orval? I think Brett B is the strain that is used in secondary fermentation, and I want to know how it presents itself when used in primary fermentation.

go to www.tastybrew.com I guess if you are using all grain and want to stick with it, then you have to stash wort away. But essentially what you are wanting to do can be done by using DME/ LME. Just boil some, let it cool and add it to the keg. The link above has priming calculators. It...

Can/Has anyone experimented, theorize or speculate what would be the results of using wheatgerm in their brew? Would it be like using raw wheat? Would you cereal mash it, protein rest and then up to sacc? Wheatgerm is the "heart" meaning all the good stuff is in there. I might try using it in my...

to prevent areration I attached a vinyl tube to a male thread. I screw in the male thread to the ball valve and let tube down to the bottom of the kettle, then I open the valve. also check out tastybrew.com for a batch sparging calculator. it helps you scale up for loss efficiencyn due to batch...

Don't forget the mash out! I've found that's helped w/ my first sparge (I batch sparge).

I posted a very similar post a few days ago ('yeast starter in primary?'). I want to hear why we are always told to make our starters in a flask/ growler instead of just making our 2-4 liter/quart starters in the sanitized primary and throwing our cooled wort on top of it. One dude, WBC, said...

I recently listened to Jamil's podcast where he outlined how to brew a chocolate cherry stout. He suggests adding the cocoa during the last 5 minutes of the boil. He also mentioned then, that you need to make sure that if you transfer to a secondary (because he doesn't) that you should make sure...

What size of a starter should one start decanting the young beer off the yeast? Or is the effect on the taste minimal?

I've always heard that there should be a 2 week max for being in a plastic fermenting bucket. But hey, if you were able to a side-by-side comparison w/ no difference, then I should stop my worrying. But I'm still curious if anyone else has heard that seran wrap is 100% impermiable to air, and if...

This might be a slightly off-the wall idea/ lame and I would like some feed back. So I have heard that plastic/seran wrap is 100% impermiable to air, while the plastic fermenting buckets are pourus in regards to letting air into the wort. I'm wondering how effective it would be to wrap a plastic...

Ok so I have been slightly annoyed by the ways I have to create yeast starters. I started by aiming my innculated wort into the tiny hole of a 22oz bottle (annoying as hell). Then I purchased a growler from New Belgium (considerably easier), but still a consideralable amount of aiming was...