Recent content by Riastradh

2ndGenBrewer - how many grams of yeast would you use, 2 grams?

I know that 1 pound of malt extract will raise your wort/must by about 0.008 for a 5 gall batch. I've read that you shouldn't exceed 1.150 (is that 15% ABV?) for high tolerance yeast and 1.120 for low tolerance yeast. It is unclear to me, but I'm wondering if the person I read that from meant OG...

to 2ndGenBrewer - is that because you think the alcohol tolerence of lavlin would be too low at 14% for this? I didn't expect this drink to even approach that :| I'm very happy if it's around that ABV. I do have champagne yeast luckily, EC - III8. I think I may have to time the hops longer if...

Thanks that's a weight off my shoulders, phew! Is this actually a braggot though? There is more honey than malt and I've been reading that a braggot must be 50/50. It is essentially a braggot anyway, isn't it? I could bump up the malt extract to 2lb like the honey but im worried that'd taste...

I found this recipe for a 5 gallon batch of braggot. I'm wanting to make 1 imperial gallon and need a little help converting the measurements. I know that 1 imperial gallon is 1.2 US gallon (an extra pint maybe for the imperial) a US measurment for 1 gallon of this recipe would be helpful...

Thanks MedsenFey. So, residual gravity is because the yeast has eaten most of the sugars making the density lighter, and say my must was 1.115 and I used a 14% tolerant yeast that residual gravity of 1.010 is from the left over sugars? Ok, I think I udnerstand you. I have never tasted mead...

What is corn sugar? I'm only familiar with white or brown :P I usually only see caster sugar about. I think we must have a european/american difference in names. On the software I chose dextrose, which I assume is just normal white caster sugar, or maybe that is your corn sugar. I just deleted...

Hey folks I'm about to start my first extract brew but a question has been haunting me from starting. I have made the recipe shown below but I'm not sure if that can be right. Surely steeping grains are not fermentables, they just add colour and flavour over your DME or LME? 62% - Light...

The syrupy twang is from old LME. Fresh LME apprently doens't have this twang.

I found Wyeast Dry Mead Yeast #4632 it goes upto 18% apparently and is low foaming to keep my beginner hands out of any mess. I'd like to understand how to measure fermentables instead of ignorantly making this drink. Is there a website you could link me to to save you the trouble of explaining...

Wow, wassail everybody for such a great response. From what you guys tell me, I've decided to pull the reigns in and lower the ABV to 15% or less depending. I've checked the auld poitín jars and they hold 1 Imperial gallon each. I ambled intae my wee village and our food shop hasn't had honey...

Haigh folks I'm about to make my 1st mead but need some simple help. I'm hoping to produce 2 imperial gallons worth at 20% ABV remaining balanced in taste without the harsh alcohol over taking the pallete. What are recommended ABVs for mead and why? Most recipes I see are for 1 gallon, how...

Thanks, the crystal malt I bought is this: http://www.brewuk.co.uk/store/index.php/high-colour-crystal200-malt-1kg.html It says 200 EBC there, so I stand corrected, it isn't Lovibond - it is our european colour measurement. I'm so new to all this that I get confused over american and european...

Haigh folks, I'm wanting to design a red ale. I guess it'd be Irish seeming I live here. I wanted the red ale to be more wintery than typical ales brewed here so my recipe is a little heavier than the norm I think, am I wrong?. I realise that most of them seem to be about 3.5% - 4.5% ABV...

Thanks everyone, that's a brilliant help!