Recent content by tomlivings

Im coming back to brewing after a ten year hiatus, I made a batch of Leffe Clone at a friends house to show them how to brew. I got side-tracked, and now the ten gallon batch has been in 2 x 6 gallon glass carboys for about 6 weeks. Will all the yeast have run its course? Is there anything extra...

I once found a sixer of Belgian Strong I brewed at the back of someone elses cupboard when I helped them move house...3 years after I made it! It was a completely differrent and much better beer than the batch polished off in about 3 months.

You're in for a treat. I read mixed reviews on Beer Advocate though. I think its a Marmite beer (you love it or hate it). In fact being a yeast nerd Im sure you like Marmite, so chances are you'll like this beer. Maybe Ill just go balls out and test myself by just guesstimating this beer. It'll...

I tried a Labyrinth from Uinta brewing. Absolutely delicious, my new favorite beer. So rather than shell out $12 every time I think I should make some. Ive never made a recipe before, cant find a clone on Google. Any helpful chaps here want to give me some pointers? I have a 10g cooler / 15g...

I have some Apfelwien that Im not too confident has any living yeast in it. So Im going to pitch some yeast at bottling, but Ive never done that before so Im looking for some pointers. Here's my plan, please point out 8if there's any blunders here: 1 Pitch yeast (1 packet dried...

Task: I have an event I have to brew some beer for on May 28th. Its a 4 course meal, 4 brewers, food is to be tailored to pair with the beer. I dont know what the others are making. Constraints: Only have bottles, no keg. Only have 7 weeks, best to make a beer thats tasty when young...

Thanks, but Im talking about priming. I need to know if there are some little yeasties still alive to do the carbing. Oh, and yes the sugar has all gone. Its at 1.000

I made some Apfelwein about 6 months ago. I used Nottingham yeast (I think). Its been at a constant temp except for one day when it may have dropped down to around 50 (from 70). So, are there any tests for yeast in a carboy? Should I just throw some more yeast in before priming? Thanks, Tom.

Thanks everyone for your help. -So far as the cost goes, the maple syrup is free and I could possible get it straight from the boiler. -Im not sure what 'grade' it would be considered. It is thin and quite dark, wonderful flavor. Not so much smokey, just mapley. -And I dont want to use this as...

A friend of mine makes his own (incredible) maple syrup from the trees on his property. I would like to use this ingredient as a component in a beer. Any suggestions? Any other instances in production?

So here is what happened, not exactly as planned but due to scaling the recipe, forgetting recipe at brew-store and general hap-hazard thinking it is what it is... Recipe Specifications -------------------------- Batch Size: 8.00 gal Boil Size: 10.26 gal Estimated OG: 1.058 SG Estimated...

I think youre rght. Like I said, Im stretching ingredients from a purchase for 5 gallons. So I was going to use up some hops Ive got in the freezer. Ill not put in the Cascade, they were picked form a friends garden in October and are not looking too fresh anyhow.

Im no expert at this, its my 6th batch. Ive made a saison before and loved it, so Im attempting another. I forgot my recipe sheet when I went to the LHBS, so I guessed a couple of things. I only bought for 5.5 gallons, but Im going to make 8 so Ive stretched a couple of ingredients... Any help...

I pitched 2 packs rehydrated bayanbus strain cider yeast on 6 gallons of Apfelwein. It smells nice, fermented steadily for 5 days from 1.07 down to 1.000. But now its been sitting cloudy as swapwater for 4 days. Fermentation has finished, should I just leave it and wait? My last batch cleared...

What was your mash temp/time? Oh, and are you sure they were fresh figs? Fresh figs would probably weigh more than that and dont come in packs?