Recent content by mparmer

I'm steam juicing some muscadines. My refrac reads 1.023. My calcs tell me to add 1.3 lbs sugar per gallon to get it to 1.090. Thanks in advance.

Has anyone ever used an old ice cream freezer motor and the paddle thing that goes down in the tub to automate their whirlpool?

Oh, ok, so the camden tablet 24 hrs before pitching won't harm the good wine yeast. Is it one camden tablet per gal? Thanks, this will be my first batch of wine, I've been picking black berries like crazy!

there's a great article in the sept/oct issue of Zymurgy magazine. I made a really easy dry hard cider and I love it.

What if you were to mash some 2 row at about 165 to get a half gallon or so of very sweet (say about 1090) very unfermentable wort and throw that in with about 5 gal of apple juice to make hard cider? I'd like to end up with a FG of about 1012 which would be just slightly sweet. I couldn't...

Putting poor monkeys in a barrel offends me.

If you go back and look at the OP, he's saying that his Am Pales are tasting like his Porters? If that's the case, there's something way more wrong than anyone yet has put their finger on. IMHO, He needs to look at his recipes, #1 and #2 needs to read Palmers How to brew and switch to AG...

Cut down on drinking? No need to over react here. Brew up another batch of good homebrew and chill out bro!

Hammered *******? I thought everyone knew about that. Kind of a mix between crap and BMC

well, about every batch I've ever tasted of mine after only a week in the bottle was flat and tasted like hammered *******. Give them 3 or 4 weeks and the transformation is amazing.

I added a lb of corn sugar to the boil ( a typical 1050 pale ale) and used irish moss as usual. Normally my beer comes out very clear but these 2 batches are cloudy. The beer tastes great, nice hop odor from the dry hops. I was just wondering if anyone else has had this happen i.e. did adding...

My wife and I just got through blanching ~300 ears of corn. that water left in my brew pot sure looks like it has a lot of starch in it. I wonder if i threw in a couple lbs of dme and some corn sugar, boiled it, hoped it, cooled it and put it on top of a yeast cake in one of my fermenters...

what about dry hop temp? Does that matter?

I bought a paint stirrer from HD that goes in my cordless drill and I clean it and sanitize it. So before I pitch, I use this little rig to stir the sh_t out of the wort. It foams up great, I have minimal lag times and no problems from infection.

I can only get my temps down with my IM here in the south to about 85, but I want to pitch my hydrated s05 cool (about 65). So, I put the buckets in my temp controlled freezer until they get there, then pitch. My question is, should I aerate, finish cooling to 65, then pitch or finish cooling...