Recent content by RMohan13

I bought a bottle of dark Belgian candi syrup back in August, used about half the bottle and was wondering if the other half is still good. It's been sealed, and it doesn't smell horrid or anything... Thanks!

So after racking my beer into the bottling bucket and beginning to bottle, somehow the tubing sprung a leak causing beer to spew out the side of the tubing. Figuring bottling probably wouldn't be a good idea, I racked it back in the bucket and put the airlock back on and am letting it sit...

I thought of a clever name and decided to go with it. It mainly deals with commercial brews so I thought it'd be appropriate to share it here. I'm not really sure where I'm going with it, but I think it will basically serve as a general log of what I drink. Anyone else do this? Any thoughts...

So I have some Belgian Saison yeast, that for one reason or another is not currently able to be put toward beer, i was wondering how this might turn out on a batch of apfelwein... completely crazy or legit? Thoughts?

I made a batch of apfelwein using some fresh apple cider (naturally cloudy) from a local apple farm, will this actually ever clear up? It's been a month, it tastes great, but it's still cloudy. I'm not terribly concerned about appearance, I just wanna make sure it's as done as it can be before I...

What yeast did you use/did you ferment it crazy hot?

just a quick question, what's the conventional/easiest method for testing conversion/efficiency?

I think I'm gonna try fermenting it at about 85 degrees ambient (should be a little warmer in the bucket) from the get go, hope it finishes soon, and then move it to a cooler area to condition. This is with 3724 which seems to be similar. My only worry is having excessive fusels from starting...

Has anyone actually tried starting at 90? Conventional wisdom for most Belgians is to start low and ramp up, but that quote is very compelling. I think I have the ability to start at 90, so I'll probably try it out. But does anyone have any experience i.e. if excessive fusels or something were...

Thank you so much, planning to do my first PM and this was really really helpful.

I brew fairly regularly, a one or two times a month. My thinking was if I could build a sufficient chiller cheaply that in the long run it would be more cost effective and convenient than regularly buying ice.

So I'm looking into making a simple immersion wort chiller as cheaply though as effectively as possible. The maximum boil size it would have to cool is 3 gallons. How many feet of tubing would i need to cool this boil size? I was thinking about 25 ft., but if it is plausible to go with less all...

Fair enough, i'll give it a little swirl tomorrow and hope for the best, thanks! I'm really excited about this beer, but not so excited about the long aging period I'll have to endure.

swishing around as in like gently moving the bucket in a circle around its bottom (I'm worried about oxidizing it)? I'll probably have a better idea of how it's doing in a few days once I can get another reading to see how much/if it's dropped. But wow, I kinda wish i had a carboy so I could...

So I have a Tripel and a Dubbel fermenting in two buckets in my basement and I'm using the wet t-shirt over the bucket method of cooling it. I noticed a thin, stain on both t-shirts up around the lid that looks an awful lot like beer. I'm not terribly concerned about it, as both seem to be...