Recent content by soontobepcv

The wine yeast typically gets my meads *super* dry, though admittedly I have never used it on wort. I don't think it actually likes warm temps though - does Notty?

Note that I'm at 1.030... still a ways to go. I'd think that even wine yeast would be better - you want to get it bone dry, otherwise those saison yeast will eventually finish the job and mess with your carbonation, no?

Throwing in the towel here - fairly certain that the gravity hasn't dropped much at all from 1.03 in the past two weeks, and that includes steady temps in the 80s and even a few in the 90-105 range! Going to make a starter of Wyeast 3787 (Trappist High Gravity) to finish 'er off and to start...

We don't have a date for the August meeting yet, but there is one tonight.... If anyone knows somebody who brews in the greater Burlington area, please let them know. So far it's been slow going in expanding our membership base...

Last year's version (at RFD, owned by the Brick) was amazing, and included Vinnie, Sam C., Tomme Arthur, Adam Avery, and Rob Tod, with special visit by Ken Grossman and son. With all those brewers in town, who knows who might show up? I taped a bunch of videos, it was a pretty rowdy (i.e...

A club that just started in January, BREW (Burlingtonians Really Enjoying Whatwemake) will be hosting its fifth monthly event next week and are slowly gaining members. Vermont has the highest number of breweries per capita and a thriving foodie scene, so the potential is definitely there to...

Posting this for my girlfriend... After picking ~ 300+ dandelion heads a few days ago and letting them sit for two days in water, stirring twice a day, as per the recipes said - (http://winemaking.jackkeller.net/reques2.asp), I was ready to start the brew process tonight. The soaking...

I need to move my hop plants a very far distance, probably two days in transit, but they've already sent up a bunch of mini-bines. If I dig them up now and potentially kill the shoots, will they send up new growth still? I don't know how you "kill" a rhizome.

I'm really curious to see what happens when pitching directly onto that yeast cake. If only those sources that said to use regular yeast for primary had said *why* then I'd be less inclined to do this, but...

just to clarify, you pitch onto the cake for primary, right?

About to bottle my first sour beer that was made with a standard belgian yeast for the primary and Wyeast's 3728 blend for the secondary. I'm tempted now to just rack the new wort directly onto the cake in the carboy, but can find surprisingly little info about this... any ideas? The first...

Wish I could upload a picture here, but there is are now a few really big bubbles in the krausen - where typically I've only ever seen foam. The part that weirds me out is that at first there was definitely a good smell from the bubbler that was clearly from the Belgian yeast, but then...

I thought this would be pretty commonplace but can't find out much otherwise online... Brewed a batch of around OG 1.6, used a relatively old smackpack of Wyeast 1762, made a starter, it still wasn't showing activity by the time I brewed... kept the wort in the pot (securely covered) for...

I thought this would be pretty commonplace but can't find out much otherwise online... Brewed a batch of around OG 1.6, used a relatively old smackpack of Wyeast 1762, made a starter, it still wasn't showing activity by the time I brewed... kept the wort in the pot (securely covered) for...

Hmm... I'm using Super Styrians in a Dubbel that wasn't going to have any later hop additions. Hopefully the flavors produced by the yeast and the malts will hide any off-flavors. Thanks for the input.