Search results

Two years... It had better be good, seeing as I will be finishing my now freshly started masters' degree around that time! Anyway, I'll be out harvesting berries after the first frost. (Or, me not being impatient in any way, I'll give them a blast of winter in my freezer. :) ) Thanks for the...

That's probably a sound plan. But I like the concept of just mixing it all together in a bucket and leaving it. :) It seems that the rosehips need longer to mature than the rowan berries. Any idea how this would affect a mix? (Not that I'm impatient in any way at all, you understand...)

Hi, all. I'm considering making a wine from rosehips and rowan berries (that's mountain ash to any americans out there). Does anybody have any experience with this kind of wine? I see Jack Keller has some recipes for rosehip wine and mountain ash wine on his excellent website, but I don't know...

I hope you didn't sever any nerves. I once put a beer bottle down too hard on a metal grille (don't ask), and it shattered in my hand. One sliver found its way into the fleshy part in the crook between the thumb and the hand. I was dripping blood the rest of that day. Whenever I touch the tiny...

I found the full text, but the site requires a license. Fortunately, the library at my university has one, so the article now rests on my HD. PM and ye shall receive. :) (It looks interesting, but also fitted to large scale production. Can you say 400 cubic meters?) And opqdan: how about a...

Heh. Looks like the gal at the brewery finally did right by you! :) Just imagine: if it has that kind of head now, what will it be like a few weeks from now? Mmmmm...

Oooh. Hercule Poirot being a case in point? :D

You have my sympathies, Dude. Good luck.

Thanks. :D What's a standard inner diameter for a carboy neck, then? About two inches? As long as you don't exceed that diameter, the instrument can be fairly tall before touching the bottom. The LEDs don't require a whole lot of power. The circuitry for detecting (and passing on) the voltage...

Great strategy, Levers101! I'm not sure I'm with you on the pH rising as the yeast no longer produces gas. Wouldn't it just stay much the same as long as the carbon dioxide "blanket" remains in the vessel? However, I agree that measuring the gas phase is not the way to go. :) Now...

I would let it ferment out, definitely. It would probably be difficult to determine exactly when to bottle otherwise, and the result would easily be either bottle bombs or insufficient carbonation. You would have to add priming sugar before bottling. I'm not sure how much, but surely someone on...

You could just pasteurize it again, though. No need for boiling, just bring it up to 72˚C (161.5˚F). Boiling will most probably affect the taste. I tried a cider much like this one -- apple juice, ale yeast and some added sugar. It turned out too sweet after fermentation was done...

Bull! :D

Have you considered a witbier? Nicely refreshing and quite distinct from the pale ale and stout...

Hmm. Some questions: Did you use the yeast that comes with the kit? What was your fermentation temperature? Did you follow the instructions from Coopers? If not, what did you do differently? (For instance, they specify adding table sugar. I use dried malt extract instead.) What was the OG...

Tee hee. If they had, they could do the Monster Mash. :D

Grate mines think alike. Or something. :)

Zippity Dude-ah.

Chalk, gypsum, Epsom salts... this is beginning to look like inorganic chemistry. Could be something to do with imitating the water supply where your original beer is made, but that makes little sense unless you tailor it specifically to the water where you are. Or does your recipe assume...

How much chalk? Does it say if it's to adjust pH or imitate a certain water quality? I would think the chalk in question is calcium carbonate. According to Wikipedia, blackboard chalk is usually made of gypsum... If the chalk is just for pH regulation, you might be just as happy with baking...