Recent content by Trollby

This is for my wife who has Celiac and loves sweet booze drinks

One issue I may have is my Primary is a 1.75 gallon fermentor (1.5 gallon for use with .25 for head room) So I have to use a 1 gallon and a half gallon for secondary since I only have one of the 1.75 jug Anyone know were you can find more of the 2 gallon ones of years ago that were cider jug?

So I was debating about adding puree of Blue-berry and Pomegranate fruit to the Mead when I made it. Do you think it will loose the fruitiness? I know the Raspberry Lemonade I made lost all the raspberry flavor, I should of added more fruit.

Ya, when I made hard Lemonade and hard cider using champagne yeast I got blow-out in my air lock. This yeast seems to me just as active but lower in the fermentor so the Krausen is not there like champagne yeast did.

On March 4, 2012 I made up my first Mead, hoping will be done for X-mas 2012. Today Looking at this at 6am today it is steady small bubbles like a champagne glass with the bubbles rising all over the fermentor. With this much action you would think the Krausen would be huge and maybe even...

Was worried about the ABV tolerance from the lager yeast. What I have available from LHBS is pretty much Lagers are to 9% ABV. If I want something else would have to special order the yeast, and do not really want to pay that much for a test batch

I did a nice "Lite" ale that I plan on making again for summer 3.3# Golden light/Pale LME 2.5oz Cascade Whole hops (one bag from co-worker) 0.5oz cascade pellets (use up what I had left from another recipe) 1.0oz = 60 1.0oz = 15 0.5oz = 5 0.5oz = DH (after 10 days) S-05 yeast The whole hops...

One of my favorite beers is Barley wine, I also love Bock and Lager beers. I really would like to do a Barley wine that is more a German version not English or American style since I love the German hops too. DoppelBock is upto 12% ABV, the big thing is DB is known for light or no real...

I really like to use Lager yeast, the beer seems creamier and more like a real beer. Granted only made a few, but doing a Pils or Lager seems to work well with sorghgum (fermenting and conditioning below 55*F)

I thought you should not use distilled water since it has nothing in it and the ferment process needs some minerals in the water? Filtered water is fine since is not 100% like distilled

I think you might of needed to add some AMYLASE ENZYME to help with conversion

You poor poor man ;)

DKershner has some awesome recipes on his site. Here is his Strawberry Keinweizen: http://brew.dkershner.com/2009/strawberry-keineweizen/ I did his No Pils Pils and added Strawberry extract to 1 six-pack, was a big hit

I spin the bulb a few times and sometimes let the bulb rest in for a while and spin again if it looks "bubbly"

Sounds good, you should try DKershner's No Pils Pils, very simular ingredients, but really tasty. I made 3 versions of it Regular, Raspberry and Strawberry, I thought the strawberry was better than the raspberry which is funny since I like raspberrys better.