Recent content by Reubens888

Sorry for being MIA for so long, but I made it through! I won't bore you with what held me up for SOOOO long, but I will give you details on what is sitting on my counter ready to be mailed out. Since it has been so long, I included a few extra samples for the accumulated "interest": 1...

Hey guys, Waned to chime in and let you know that I'm still alive. I do plan on sending some beers, but I've had some things going on here lately that have majorly impacted my ability to hold up my end of the deal. Don't worry, I'm good for it. Looking at the thread it seems like you got a...

thanks for sending... although the password didnt work...

Sent a PM. Have not heard back. Can someone PM me the info?

I'm looking to enter 2 beers into a competition, but they could go many different ways. Cocoa Brown: basically a sweet brown steeped in secondary with cocoa nibs. Prominent chocolate nose. Not bitter tasting at all. I was thinking "brown porter" but could it also be a "specialty beer"...

I did a yeast starter, and bubbled with pure O2 for 1 minute in each 5 gal carboy (is that enough?). yeast and carboy were both at 55 when pitched, and lowered to 52ish. Thanks for the comments. I will definitely use hydrometer next time. so far I'm leaning towards leaving it at 65 til its...

I'm kinda new to lagering. I brewed a maibock and fermented two 5 gallon carboys at 52 degrees. After 14 days, the airlock appeared to only be bubbling about 3-4 times per minute, so I raised the temp to 65 to finish it off before lagering. Well, that was 9 days ago, and its STILL bubbling...

OK, so we all know Brutus. I'm building my own, but can't steal the name "Brutus"... I'm considering Brewsaurus, Brewzilla, Cart de' Bru... What names have you used or considered?

Good point! I guess if there were other fruits that had the same characteristics as grapes, they would have made wine out of it 6000 years ago too!

No instructions. Got it from Cherry Festival in Traverse City, Mi. The intent is to make your own cherry juice to drink, not ferment... but why not make wine with it? :). Haha I've never done acid testing...how difficult (expensive) is it to do? Do you do it before or after fermentation?

I just got a half gallon of tart cherry juice concentrate the weighs in at 68 brix (which I think is equivalent to SG of about 1.3... I want to make a nice wine from it with quite a bit of cherry flavor, bit not juicy tasting. Do you think I should just dilute it to a certain gravity, add...

So I picked 8 lbs of raspberries and made a 2 gallon batch of wine. Its been fermenting for almost a week now. Last night the SG was 1.009, and it tasted perfect so I wanted to stop fermentation. I added 2.5 tsp potassium sorbate (bottle calls for 1 tsp per gallon to prevent renewed fermentation...

Exactly! A bit on the high end for cost, but they match the Love controllers I have, so I am ordering 2 of them right now. Thank you! :mug:

I've done a search on here for a solution, but all I found were open threads from 2-4 years ago with no resolution... I'm looking for a simple timer to add to my brutus build control panel for hop additions, boil time, etc. Nothing fancy. just like what everybody has in their kitchen, but...

You ever find one? I'm looking for one myself....