Recent content by sww35

Read the titled and thought it was referring to this,...... http://www.rebelbrewer.com/shop/red-beaver/grain-thrones-barley-wine/

I soaked a single cut vanilla bean and seeds in a jar with 80 proof vodka for days. What i decided was, I didn't have enough vanilla but, I don't want anymore vodka. I went to my wife's vanilla extract, read the ingredients and found they used 40 proof alcohol, water and vanilla beans and...

I make lemon cello shine and got a gallon that will be aged a full year this summer. We chill it really cold and casually drinks shots out on the lake in the hot summer. Also, can one use expelled yeast from a beer fermentation?

Last I can recall what kings james version said about it is drinking is okay just not to the point of a drunkard.

Any update on how things have turned out?

The temp of the the fermenter from the exterior side is reading at 69.

Sorry, forgot to mention the type of yeast;......... Safale US-05 dry yeast Also woke this morning to airlock activity, not heavy airlock activity but enough to rest my mind. Also temp was up to 69, so things are looking good.

Heating pad and blanket have temperature up to 64 but, still no activity from airlock.

Got a heating pad and a blanket wrapped around it also.

I am concerned that I pitched my yeast too low. Was a dry ale yeast and I got side tracked and wort was cooled way too much. Got panicked and pitched the hydrating yeast into wort. Temp was at 49 right after pitching. I am unsure of a gentle way to bring the wort up to awaken the yeast...

You could look up a product called PB2, which is a healthy alternative to peanut butter. I think it is pretty much powder form peanut shells but, one is to mix the powder with water or milk to a constancy almost like peanut butter and use as a PB alternative.

I found adding table salt to an ice bath brings the temp down faster also.

Thanks guys, so really either way I can roll with the lactose, just as I thought. Just gonna wait and add when I add the nibs.

I have cacoa nibs for a stout also but was curious if i add them to the boil or to the fermenter myself? I only have 4 ounces though. Anyhow an idea that i just thought of and have never tried,....you could sterilze a funnel add a small hose to the end that is also sterile and filter them into...

Got an extract kit for an irish stout, i want to sweeten it up a bit, should i add 1lb. of lactose at the start of the boil or at some point during the boil or when I transfer it to secondary? Also got cacao nibs i want to add, when an how much would one recommend? Making an offort to make...