Recent content by TK-6393

So would I use an amber LME for a substitution? Pale and golden I can figure out but "smooth" and "robust" are odd to me

Don't know how the heck I missed that but I did! Thanks. Does anyone know what they mean by "malt extract-smooth"? They use that term and a few others that I don't know what I could substitute in its place. Thanks

Hello, long time mead maker and about a year of beer making under my belt. Recently was gifted three Mr. Beer refill packs. Now before you say to pitch them and get a real beer kit, hear me out. I don't mind adding DME/LME, yeast, maltodextrose, etc.to it to make it better. Will this make it as...

Also, do I need to treat/camden tab my cherries if they are a one pound bag of frozen fruit from the supermarket?

Do you know how many cubic feet it is? This will determine keg storage and how many taps you can run. Let us know and we'll see what we can do.:D

Okay, he's my plan. Put half of a scrapped bean into 2-4 ounces of bourbon for 2 weeks while my stout sets on the cherries. On bottling day, I'm gonna place about 2 ounces of the bourbon into the bottling bucket. Mix it all up and bottle. Sound like it might work?

I've done the search function and I've found "how many beans for 5 gallon batches" threads everywhere calling for 2 beans. Does this mean I can reduce it by a fifth and get good flavors in a one gallon batch? So, one half of a bean? Is that going to be enough for the stout I am putting it in...

I was just going to take a stout, separate it into 3 gallons and two one gallon batches, and add extra stuff to the two gallons. One would be peanut butter flavoring and cocoa powder and then vanilla beans and cherries to the other. Just didn't want to go to all that trouble to end up with 2...

Newbie question. As a wine/ mead maker, you want all the yeast to settle out of the wine so you get crystal clear wine. No need for the yeast to make it to a bottle since there is no need for carbonation. Now, with beer you want some yeast to make it to the bottle to feed on the priming sugar...

Wanted to say hello and thanks for having me here on the site. I'm Mike from NW Ohio and I have been a mead/ wine maker since 2014. I am now switching focus to do more beer as it gets consumed quicker and I don't have to wait a year or more before it is suitable to drink. I'm finding some big...