Recent content by redzeker

Essentially, I have some hops and yeast (lager and wine) that have been in the freezer for over a year. The hops are vacuum packed; the yeast is dry and expired by only a few months. I'm down for making something different / unique / experimental. Just not sure what. Thoughts? 7oz Northern...

I have read about the basics of how to carb a keg, I have an additional question about traveling with a carbed keg and then chilling it. I was hoping for some insight and suggestions. This is my first time and my understanding is that you: 1.) Rack into the keg, seat and latch the lid 2.)...

I've never kegged, only bottled. I have a 5-gallon batch that I missed bottling deadline (won't have time to carb), so I'm thinking about putting it in a corny/sixth-barrel keg so I can take to a friend's housewarming party about 3 hours away. Put it in a cooler of ice and serve from a picnic...

I recently swapped out my old aluminum turkey fryer (which had a spigot built into it) for a setup using a $40 1800W standalone induction cook top and $38 5-gallon 18/10 stainless steel stock pot. Here's the pot: https://www.amazon.com/dp/B00EZS5PEO/?tag=skimlinks_replacement-20 My first PM...

I agree with the others. A gravity reading will tell you whether it's done or not.

I just opened my first bottle after 2 weeks of conditioning; it's not overly tart, but I didn't taste it at bottling, so I don't know where it was coming from. I don't think to I have the skills to provide a proper description, but I'd just call it a little "young". I'm going to give mine at...

Welp, learned the hard way. I intentionally bottled some cider with more than enough fermentables because I wanted to try my hand at backsweetening and pasteurization. Of these, 8 were 12oz bottles (capped), 4 were 25oz bottles (capped), and 4 were wine bottles (corked). I had two pots: one...

The answer might be in here somewhere, but a quick search didn't reveal it, so I'll just ask: can I use the first round of washed yeast to pitch again immediately? I mean, I assume I can do whatever I want, but I want to know if it's a bad idea :p I have a batch of Brandon O's Graff (using...

Okay, I've revised...yet again. I reduced the sugar a bit, upped the DME, and added some flaked/instant oats for more body without much added flavor. Batch size: 5 gallons OG: 1.094 FG: 1.024 IBU: 92 ABV: 9.0% SRM: 50 6lbs dark LME 5lbs dark DME 0.75lb cane sugar 0.5lb flaked oats 0.25lb...

In researching recipes, I definitely came across the anti-peat sentiment. I did not, however, find anyone who said they liked peaty scotch who was also against peated malt in beer ;) I really don't want this to be crazy, just a little different. It might be a bust, but at the very least I'll...

I'm a big - if not especially knowledgeable - scotch fan (especially peat monsters like Ardbeg and Laphroaig) and thought about trying my hand at a smoked porter this weekend. This is what I have so far for a 5-gallon batch: 6lbs dark LME 2lbs dark DME 1lb black malt 0.25lb caramel 80L...

Okay, 1.8 would be a good place to start, then. Definitely trying to avoid the champagne level of carbonation for this batch. Thanks!

I'd like to (lightly) back sweeten a cider with sucralose, yet add some fermentable sugar in order to get light carbonation without the need to pasteurize. So, my question is two-fold: 1.) What do you think a good target CO2 volume is? I'm leaning toward 1.8 or so. Too low? Just right? 2.)...

Did you prime and if so, what and how much did you use?

So, is the general consensus that pasteurization does not significantly affect carbonation, if at all? Assuming, of course, that the seal on the bottle is good? Seems to me that if the seal is good, the CO2 possibly go anywhere. That said, does anyone foresee an issue with pasteurizing wine...