Recent content by WisDevilDog

what about backsweetening with maple syrup? how do you think that might work? It seems like maple syrup never really comes through like people want.

Have you brewed the honey apfelwien before? I'm thinking about trying something like that, but I'm not sure if there'd be a honey taste or if it would all just ferment out into apfel booze.

To stir up an old thread, is there any benefit to reusing the yeast cake and adding a yeast starter? Essentially, brew the same recipe again, rack the primary to secondary, then pitch the new wort into the primary with an additional yeast starter.

I recently began looking into entering my latest home brew into a local competition, however can't really figure out what category I'd enter it under. I read through the BJCP style guidelines, but still didn't have a real good idea. There was no set recipe, it was just something I made up...

I used it in a few, but city water does have a taste of something I can't put my finger on. I have 2 secondaries right now that I brewed with bottled water, so we'll see how it turns out. The beer I brewed with city water tasted ok, but I think it'll be better with the bottled stuff.

I've had an old english ale (Poor Richard's Ale to be precise) in my primary for 6 days now. The OG was 1082 and has been around 1020 for the past 2 days. Can I cold crash it for a few days then rack it into my secondary on top of some gelatin mix? Would it be best to keep it cold conditioned in...

Nothing like drinking at McCoys then heading home to WWII era barracks lol.