Recent content by voodoobrew

I used plastic pop bottle and ball lock adapter lid for small batches. Have used plastic bottle and 'carbonater cap' on seltzer and soda w success before. So equipment seems in working order

Howdy all, Searched for a little bit and couldn't find exactly what I was looking for. Have been interested in making mixed drinks to have on draft. I have successfully keg carbonated beers/seltzer/soda in the past. Have tried a small batch of whiskey/coke and a small batch of gin/tonic...

So I flip flopped for quite awhile trying to figure out whether or not to back sweeten this mead. I ended up not doing anything to it other than hoping some more time would do it justice. When I tasted it going into the keg last month it had a very strong yeasty nose. First taste impression...

Thanks yooper, the regulator is one gauge for pressure out, one gauge for tank pressure I know it'll be a PITA, but until I get the money/space I'll have to do it this way. I was just concerned whether or not I will be able to have them both ready for serving on the same day. (I figured...

So recently I made the leap and got a kegging setup. I picked up four kegs to start with, and am dreaming of more already. I have a dual gauge co2 regulator. I understand force carbing, but have a question about kegs, carbing, aging... I filled one of the kegs with mead, purged, released...

fatbloke - The honey is from the apiary in Arlee, Montana. It may be wildflower honey but not positive. I do know for 100% sure it is not clover honey.

So 146 days later... Racked this mead into a keg today. It was my first experience racking into a keg, and a good one.:mug: The mead has sat in glass secondary at ~65 F for 112 days (16 weeks). I took another standard gravity measurement and it was still at 1.000. It has a very light...

So here's a few pics I snapped along the way... Looking into the bucket, the layer was solid until I had to wrestle the lid off... a closer shot with some of the edge in view and this is what she looks like after a couple minutes fishing around with strainer

right after going into glass carboy secondary

So pressed some apples at a friends orchard last fall and got a couple gallons take home. Did a quick 'pasteurization' and fermented w/ champagne yeast. Racked some out to taste, it went dry, but was very drinkable when back sweetened on the fly with fresh pressed. Well I went back out...

Wise man once say, start another brew without delay

I second this! If you can get your hands on a bottle of salmon fly honey rye you won't be disappointed. It has one of the best flavor profiles I've ever had in a beer :cross:. I'd love to brew up a clone of that... I'm drooling right now just thinking about it.

Yooper, you pretty much nailed it in your third paragraph. All those Suds'n'buds forced me to make such a deep, deep post last night...

@lakewood Most certainly we can measure and manipulate most things. I was just thinking of things that are somewhat completely under our control, as in I am able to change how long to boil/age/rack/drink. I guess it comes down to us controlling the process and quantity of the variables, but...

so just finished brewing up a batch and while i was waiting to pitch the yeast i stumbled upon a profound view of brewing. i came upon the viewpoint that we really can only control temperature and time when it comes right down to it. Yes I can already hear the argument that we 'control' yeast...