Recent content by reedequine

Is this a hard question> This is about the fourth time I've posted a question and gotten absolutely no response. Maybe the brewers are all busy in the secret forum..............

Hoots N Hellmouth. Also Grace Potter and the Nocturnals.

I have an all grain wheat beer ready for secondary. Instead of extract i am using fresh/frozen Jersey blueberries. I want to pastuerize the puree and add to secondary. My plan is to heat to 162 for 15 seconds and then cool 68 and add. Does this seem OK?

A client just gave me a gallon of very nice blueberries from his big farm. I would like to make a blueberry wheat on the order of Seadog Blueberry Ale or maya hefeweizen using California Ale yeast. The berries are washed and frozen. After pasteurization, how much should I add to the...

Two questions about the beer I brewed yesterday. 1): This was my first batch using a propane burner. Compared to my electric stove I love it. I did notice that the wort was much more concentrated at the end, and thicker than my prevous batches. Added 3.5 gallons to bring the batch to 51/8...

As a new HBer, I have been mainly making batches using recipes calling for extract w/ steeped grains with excellent success. I have been seriously thinking of trying all grain. My question is: will a recipe be improved using AG technique and in what way?

In the book "Beer Captured", the author's recipes call for DME at bottling rather than corn sugar. Is this a personal preference or is one actually better than the other?

This batch is only 3 weeks in bottle. Will conditioning help the carbonation? Also, does it help to gently mix up the yeast in the bottle to stir things up? (After a week or two).

Have been tasting my second batch- a Duvel clone from page 50 of BYO's clone issue-extract w/ grains. The beer is a great success, tastes sublime. However I think the carbonation, although there is plenty and I get a great "lacey" head seems to be a little weaker than the real stuff and doesn't...

I got a wort chiller! What a wife.....

My honey gave a copper chiller for V Day (what a wife,huh?). She was told at the brew store that every 2 or 3 uses I should soak it in vinegar to prevent the green discoloration that occurs and could impart off flavors to my batches. True?

Thanks, I'll get syarted tonight.

I made a new batch on Monday, and as of Wednesday I was still waiting for signs of fermentation. Being worried that my yeast might be bad I popped a pack of Northwest yeast that I was saving for my next brew. Of course, the air lock was going to town this morning. My question- can I save this...

My first ever batch, a German Ale was finally ready yesterday. Half went into bottles and half into a Party Pig. It seems to me that the beer out of the pig is noticably more bitter than the beer that was bottled. Is there a reason for this? It all came from the same 5 gallon primed batch.

I thought so. Thanks for putting my mind at rest.