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I don't "puree the crap out of them". There are seeds inside. I'm a little concerned about the seeds and associated tannins and such. I flame (to remove glochids), chop, freeze and then press with a fruit press. Overall I get a subtle "berry" and "melon" from them. Makes a great mead. Made...

Google champagne bottle sizes. You probably need a cork for a "magnum" or "jaroboam". Once you figure that out, google again for corks in that size. hope this helps homebrudoc

Congrats on the 10 year anniversary of this one, Revvy! homebrudoc

I've made this roggenbier recipe before. It will be the first thing I brew when my season of brewing re-starts at the end of October. If you like weisse beer, this is worth your time and effort. homebru

I made a Belgian Single to which I added 2 pounds of honey to the secondary and primed with 5 ounces of honey. It absolutely reeks of honey.

Have you removed your aerator to verify that you can't screw this on? Most faucets have screw-on aerators that, once removed, would facilitate using this IF you want to do that every time you're washing bottles. homebrudoc

Well, milk has lactose which is fermented by lactobacillus (thus the name) so you "might" interpret some aromas as "sour milk". Cheese is also made with lactobacillus so your wife might interpret the same as "cheese". Just speculation on my part. check the pH if you can. Maybe taste it to...

Wyeast 2112 - Ca Lager? Just clarifying. homebrudoc

Your experience is exactly why the Masters Championship of Amateur Brewing was developed and launched in 1998. Dig through the old Homebrew Digest for details. I guess that "as much as things change, they always stay the same". homebrudoc

Founders KBS. It's "breakfast o'clock" somewhere? homebrudoc

With all due respect, I didn't ask what Brian does. I'm a member of the LOB forum. I've read a fair bit about LOB. There are lots of pages of info in lots of different places. I just read through the Helles paper and it only mentions SMB. Here on HBT and other places you read about the...

Schlenkerla (and everyone else), I'm going to momentarily hijack your thread. I'm trying to wrap my head around LoDO brewing. I've seen the reference to using the trifecta but also seen other references that only refer to using SMB. Which is the "correct" process for a guy that's interested...

I'm surprised nobody has jumped on this. Oak does not impart a "buttery" flavor. Oak provides tannins. Buttery flavor is diacetyl (aka imitation butter flavoring) and is a metabolic byproduct produced by many yeast and bacteria. Many brewing yeast have the ability to "clean up" the...

I add a drop of soap to break the surface tension so they sink faster.

Homebrudoc in. homebrudoc

2015 Avery Raspberry Sour

A pint is a pound, the world around. homebrudoc

I variably refer to it as Misteguay Brewing Uninc (first mead brewed on the banks of the Misteguay Creek) or Black Doodle Brewing Uninc (two black goldendoodles as brew helpers). homebrudoc

I smoked the whole grist. 75% pils, 12.5% vienna, 12.5% dark munich. homebrudoc

I smoked my own over oak and maple. Tasting better as the yeast falls out. I like scotch whisky. I don't care much for peat smoked malt in beer. However, I will be making a 100% peat barleywine later this year. Go figure. homebrudoc