Recent content by taoisilent

The few times I have made cider, I used Nottingham with good results. I brew beer primarily, so I always have Nottingham on hand.

Hello, Fred! Your kitchen brewery looks remarkably similar to mine! I brew 2.5 - 3 gallon batches so I can keep my brewery in the kitchen :) Cheers!

I'm always happy if my OG is +/- 2-3 points. Many factors can affect OG, mash temp, sparge method, boil volume, length of boil, etc. Many other factors can affect FG, too. Type of yeast used, health and quantity of yeast, fermentation temperature, aeration, and of course, the whim of the Beer...

Refractometers are only accurate for unfermented wort or must. In the presence of alcohol (During or after fermentation), a calculator must be used to determine the correct Gravity reading. Here's another one: Northernbrewer refractometer calculator/ Even though the calculated value is only...

It won't necessarily be sour. Some folks, after they have been brewing for a while, will have brewers yeast in the air, or a "house" strain. Or it may simply be a good wild yeast. I agree to let it go and see how it tastes when fermentation is done.

This is much more likely than infection, IMHO

32 and freezing rain... again :(

If time is a limiting factor for you, this may not be the hobby for you. Making a big, high alcohol by volume beer, by its very nature, needs both an increase in yeast and time. As well as an increase in fermentable sugars, whether in grain or refined sugar. An increase in temperature will...

Disgusting? Never!:p I've been brewing off and on for 20 years, ferment in glass and I still LOVE to watch fermentation happening. It is without a doubt one of the most beautiful things I get to see in the natural world. This great roiling, heaving, LIVING nectar of the Gods! You may think I'm...

Single infusion mash / batch sparge. 2 equal sparges to equal my pre-boil volume, using Denny's Quick n Easy method. Has given me great results time and time again. From mash-out to second runnings in should not take you more than half an hour, and with practice it can be done in 20 minutes.

I always taste my sample when I'm taking a reading, why not? Just remember as has been said, in general it is a poor indication of how the finished beer will taste. I have always had the best results with corn sugar solution in my bottling bucket. I use a calculator to match the style. I tried...

I have done both and gotten identical results.

3 things protect your beer once it gets into the fermenter: a healthy quantity of yeast that will usually out-compete and out-perform other fungus and bacteria, Hops which have well known anti-bacterial properties, and the resulting alcohol which make it more and more difficult for pathogens to...

That is hot break, mostly large proteins, it's perfectly normal :) You see this more pronounced in AG batches, as the hot break has already been done in your extract syrups or powders.

School House