Recent content by setag9

Okay, I brewed up my 5th batch on Sunday, a dry stout recipe. I pitched a package of Montons Dry Ale yeast. Since that time there has been no activity in the airlock. I pulled the lid to check the wort to see if there was a leak in the seal, no such luck, no yeast activity what so ever. I...

Fortified wine is wine that has been spiked with a liquor. For example, port is a fortified wine. The wine is spiked with brandy. Good ports are really yummy, by the way.

Thanks all. Without a doubt, I am hooked. I already have a Nut Brown Ale that's been sitting in Primary for a week. I bought another primary yesterday along with the stuff to make a Red Ale. I may brew that up later today. To quote Homer this time, "Mmmmm... beer!"

The instructions that came with the wine thief I just bought say that it is okay to put the sample back as long as everything was sanitized properly. It even includes a handy dandy push button on the bottom for easy dispensing. Thoughts?

Amen to that brother! :D

It was a True Brew Pale Ale kit. I followed the directions except I let it sit in the primary for two weeks rather than only the one they recommended. Which, I assume, wouldn't affect the bottle carbonation.

To quote Tom Hanks (sort of), I have made beer!!! :ban: Fighting the impatience isn't easy with your first ever batch of homebrew. I bottled it only a week ago, but had to try a bottle anyway. I stuck one in the fridge for a few hours and cracked it open a little while ago. I wasn't expecting...

What's your experience with either of those and flavor addition/modification? Do they do anything to the flavor, or just clarify with no flavor modification?

Damn, I was worried about crimping the caps too hard when I bottled my first batch, but I didn't think you could actually crack a bottle!

Thanks for the help guys. Unfortunately my local HBS has a pretty lame selection of ingredients, so I'll have to put off the Red Ale for the time being. I'll definitely acquire some Irish Moss, however. Sounds like it should be a standard addition for all brews.

Hi all. This has become a very addictive hobby and I am preparing to brew my third ever batch of homebrew this weekend. I am thinking about an Irish Red Ale and have been researching different recipes. I noticed that many of them call for the addition of Irish Moss. As far as I can tell...

Stupid newbie question, but... :confused: If fermentation has stopped aren't the yeast all dormant on the bottom of the fermenter? Or are their still enough in suspension to kick back in when the priming sugar is added? I have a friend and veteran brewer who suggested that I suck up a...

Thanks guys. I do know that more time in the fermenter is a good thing but, as you already pointed out, the eagerness to taste that first batch overrode my patience. Getting a 5 gallon carboy for a secondary is definitely in my near future so I can increase my production. Unfortunately, no...

Well, my first ever batch of homebrew is done and bottled. Now for impatiently waiting patiently for the next few weeks. I made a True Brew Pale Ale kit for my first batch to keep it easy. I let the wort sit in the primary for two weeks before bottling it today, I have heard that more time...

Hey neighbors! Nice to see other fellow Rochestarians, I'm in Avon myself. I just got into brewing a few weeks ago and just joined this site yesterday. It looks like there is tons of useful information here.