Recent content by TrubDude

Bee balm belgian saison my brother in law and I brewed outside this Summer. Reminds me of sitting outside with a drink and watching bees cruise around our oregano flowers.

Hi, I've been brewing beer for 1 year and wine for 6 months. I'm just curious how you would describe a young wine taste? Im bad and haven't aged mine for too long because I like the taste too much. I would describe it as an alcohol juice, doesn't quite taste like wine. What are your tips for...

I started with a 3 gal kit, beginners extract ingredients, and a buddy. We sanitized the heck out of everything and made a nice first batch. The first step is wanting to do it and not giving up! I've been brewing for about 1 year and learned a ton with 8 batches under my belt. There's a lot you...

I dilute Star-san in tap water and keep the carboys covered with airlocks or foil. I read in the Joy of Home Brewing (at least I think that's where) Star-san can be stored indefinitely when covered. Exposure to air may affect the anti-microbial nature of it, just my guess. Foam or residual...

I heard hops can start getting invasive but if you're checking on them enough they won't take over your property...hmm..hops all over my yard? That might not be the worst invasive vine to have!

I'm growing some Cascade hops, they're going nuts. I read they can grow a foot/day. So far they're growing up a trellis nicely!

It's amazing all the different beer out there! I live in New Hampshire and I swear whenever I go to other states I find the best beer ever. Current drink is a Jack's Abbey IPL. I'm loving this mixed twelver. Before that I had a glass of my first melomel (an orange berry mead ~10.5% ABV).

Star-san all the way. My routine is clean up everything after a brew, soap and water, rinse a bunch, spray with diluted (per manufacturer instructions) Star-san, dump out liquid. First thing I do before a new brew is to rinse with Star-san again, it's key to clean and sanitize before and after...

My first melomel. Berry melomel 10.5% ABV. Added 3lbs honey, 1 cup froz blueberries, 1 cup froz strawberries, 1 large orange, champagne yeast, yeast nurtrient, 1 gal water, 1 tsp pectic enzyme. Primary for two weeks, secondary for two weeks. I used a mesh bag for the fruit which I won't use in...

I'm new to mead (brewed beer up until recently). I have a melomel in secondary now. I've racked a couple times, still sediment, but the taste is amazing at 10.5% ABV. I used 3lbs honey, 1 gal water, 1 cup frozen strawberries, 1 cup frozen blueberries, and a large orange. It's been in process...

Ok, so it is a thing. I have a couple home brew books and no where does it mention bulk aging or really aging at all. Weird.

This thread is old but I have a similar question. I've been brewing for almost a year and learned about bulk aging vs bottling aging. I want to do a russian imperial stout soon (waiting for a rainy day) and my plan is to bulk age in secondary for 6 months then re-pitch before bottling. Is this...

I'm getting used to the twang. Like I said, the beer is still good. Is it possible to cellar a glass carboy for 6+ months at 60-70F before bottling? The reason I ask, I want to brew an imperial stout and cask ferment for 6 months so it's ready come November. I did some research and can't seem...

Yeah, I still taste it in my full boil. It's not terrible, just has a distinct funky taste. It's still pretty dang good beer though!

Nice! That's what I thought.