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username: coldrice

no what i was trying to say is that i wouldn't use s-04 again... for anything. lalvin d47 is the way to go for apple wines and meads. as far as tartness, its mostly a matter of how long it has conditioned after fermentation, and to what degree fermentation has completed. you can cold crash or...

wow you really re-awakened an old thread! I never did make any exchanges with anyone... I have learned a ton since then but for what its worth my batch came out pretty nice. i ended up adding premier cuvee yeast (which I'll never use again) to that batch which was started with s-04 (which I'll...

I'm gearing up to do this, too, but it seems to me like putting a space heater in there is dangerous...plus, where does the cord go? Wouldn't it have to come out the lid of the chest freezer thereby keeping it from closing flush? It seems like this would make the power kick on all the time.

Iron City... Anything from Erie Brewing Company... +1 on almost anyhting from Sam Adams.... My two new most hated beers: Southern Tier Creme Brulee Stout and Pumpking Ale..... WHAT THE $*&! ARE YOU PEOPLE DOING!?!?!?! What bothers me the most is the abject wastefulness of people brewing...

I am a purist, I suppose. I am making a blueberry/huckleberry mead today and I intend to not use Camden tabs to kill any wild yeast. I know this is also practiced by many pros, too. My berries have been frozen since June, but I believe many wild yeasts can survive freezing-even that long. I just...

When making a mead and planning to use 10+ pounds of honey, is it really that much wiser to add the honey in increments by racking into 2ndary, tertiary, etc..? I have seen many recipes where it starts with 14lbs of honey and you just pitch a ton of yeast, aerate/degas often and add energizer...

What do you use for a heater in there, then?

i find that the rubber stoppers that i use in my half gallon growlers that i use for starters make everything smell like rubber. this has alarmed me a few times now but i've always been fine. make a starter wort with light DME and ferment it out. if it tastes like crap, scrap the yeast. if it...

i know one of the brewers at Dogfish we've talked about the yeast they use and i seem to recall Ardennes being used for a number of their brews, Raison being one of them.. i think sam's telling the truth!

i get my grain ground from Austin Home Brew Supply. I mashed at 1.25/lb, largely because my cooler/mash tun is only 9 gallons capacity. I did indeed use 7 gallons of strike water, the mashed seemed a bit thick. I only sparged with 4 gal of 170F water in accordance with the recommendation (per...

cool, thanks!

I do a single infusion mash in a cooler usually at 152F. Yesterday I brewed an IIPA, targeting 149F to 150F. Nailed It. 23# of grain in a 6.5 gallon batch and my o.g. was 1.062. This is not good. I batch sparged with 4 gal 170F water, stirred the mash well, etc... I cannot figure what I could be...

I've had very little luck with whirlpooling for some reason. Every time i try it i still get all the break material into the fermenter. It seems like I can't get a good whirlpool going because of how far the probe from the thermometer and the inner workings of the ball valve stick into my...

Interesting that I have never read anywhere whether or not it is dumb/smart to squeeze the juice out of the hopbags after the wort is chilled. The weave is so tight that a good deal of wort is caught in there. I always sanitize my hands as well as I can and squeeze out the goods. This being...

Thanks for your post. I am brewing this week, and will show my procedure, my idea for the aluminum shroud is a bit different than yours. Let's see what happens!

Shaking would probably be more of a help than a hinderance, up to a point...wouldn't it?

Find an Ace Hardware, they carry 15 and 17 gallon tubs for $15 and $20. Perfect for a keg, or your carboy.

Here's a small addition to the thread, while mostly within the same topic: once bottled, what does everyone do to keep the fruits of their labor within a reasonable temperature? I built an 8x4 styrofoam beer cooler in my attic that I cycle two frozen gallons of water through in the summer. I...