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Has anyone tried fermenting Concord grapes in their beer? I know Concord grapes are not used in wine making, but I have Concord vines, so...

A quick google search and I found a similar question, but about the astringency in dark greens for someone making smoothies.(http://cooking.stackexchange.com/questions/25874/what-counters-astringency) As per that link: Many leafy and dark green vegetables have high tannic and dicarboxylic...

I'm in a similar boat (house is for sale and actively looking for a new home). My primary concern is the school district my kids will go to. However, I am moving to a district that is the right choice for MY kids. There are other districts that are closer to both my job and my wife's job, but we...

The first year I planted my hops they barely grew. They were growing a big root system. The second year they grew like weeds. I harvested a pound of hops from 2 plants the second year. I wouldn't worry.

I took the water temperature this morning before work and it was 68 degrees. I haven't added any ice or ice packs in a few days, so it seems like this is a perfect time to leave it alone. I didn't know those temperature strips don't work under water. Good to know for the future. Thanks!

I assume the that the internal temperature of the beer is maybe a degree or two higher than the outside temperature of the surrounding water because of the fermentation taking place. That usually bumps up the temperature a few degrees, right?

It's the temperature that is on the sticky thermometer, which is attached to the carboy and is under water. I knew that temperature couldn't be the internal temp because, as you said, the yeast would go dormant, but didn't know how much of a fluctuation there would be between the surrounding...

Hello All, I currently have a Belgian Dubbel fermenting in a glass carboy that is sitting in my brew kettle that is filled with very, very cold water. The sticky thermometer on the side of my carboy says its like 38 degrees. I posted the pics to my dropbox.... I hope this works. Here is...

This thread has been really helpful. Thanks everyone! :)

Thanks for the help everyone. Eric19312 ... That's god to know. I have been comparing our water profile to that of places like London and Munich and noticed the same thing. We have very low levels of almost all minerals. Question though, what do you use to remove your chlorine? Campden...

A wort chiller will be my next purchase. I also primary from 2 to 4 weeks then bottle or keg for another 2 weeks or so. Ive noticed it usually takes another month or two for my beers to obtain a balanced profile.

Glynn - I grew up in Smithtown too and now live in Hicksville. I am in Smithtown right now visiting family. Funny.

Will do. I have also read a few different responses in regards to boiling water to remove chlorine. I read it needs to be boiled for 3 min, 15 min, and 20 min. I am not sure which is accurate.

I have done a bit of everything. I started with some extraxt kits and moved to all grain using my own recipes. The off flavors I have had are usually an odd sweetness. Not bubblegum or juicy fruit type flavors. But the sweetness ages out after a month or two of conditioning. I think my issues...

Also, if I boiled over 6 gallons or wort (for a 5 gallon batch) and did not top off with tap water, would that remove the chlorine or does the water need to be boiled prior to mashing?

Hi John, I've done several extract brews and a few all grain now. I've collected and boiled over 6 gallons and did not top off with any tap water. However, the water I used wasn't boiled prior to mashing or sparging. (mashed at 151 and sparged at 170). Would this still allow the chlorine to be...

Thanks Glynn - I may be saying something similar soon (I may relocate within a year or so). When you were living in long island did you treat your brewing water? I'm trying to work out some issues I've been having and I'm attributing them to my brewing water. Thanks!

How odd. My last post was done from my iPad, which seems to have not pasted in the text properly. Here it is, corrected. "If it’s lactate or lactic acid, it’s not from dairy (exception – sterol lactate due to the stearic acid). “Lac” ingredients are usually...