Search results

Given the amount of time for aging, and the circumstances with archaic civilizations lack of extreme foresight, I would create a sack mead. Get the most alcohol you can out of your mead. Just drop a bunch of nutrients and champagne yeast into 5 gallons of pure honey ;)

Hydromels are the quickest imho

I'm currently running into the exact same thing. I think its the simple sugars in honey that keeps the yeast to "discovering" new food resources, creating an excruciating prolonged fermentation. My guess is the style of yeast and the profile of sugars in the honey. One thing I can tell you is...

The hot break is important to break down the long complex sugar/starch strings in the malt. In otherwords... boil the crap out of it until the foam "erupts" and once it settles back down you can keep a nice controlled boil. If you are using all your liquid/dry malt in your pot then you will need...

Would look like little brains in a bottle

The season starts at southern lower elevations and moves upward and northward with the warming temperatures. They usually grow in spread out groups, so once you find one you will most likely find others hiding near by. It is also important to know the difference between a morel and a false...

Don't smoke the seeds... they give you headaches errr.. wait .. what?

I'm very late in the season but I thought planting now would at least give the plant a good root base. I waited too long for someone to give me rhizomes, so I ordered them off of a mid-west brewers site, producing less than spectacular product. I took the 4 rhizomes to my sister-in-law (hippy...

We had a bad fire three years back in the mountain of central Idaho. This creates perfect condition for Morrel mushrooms, and we harvested a lot of them last year. I know there are going to be a couple buckets full to harvest this year as well. Found that while washing them off to clean them...

I tried to get out of brewing a couple years ago (gained too much weight) and sold a bunch of my brewing equipment. Now I'm trying to get back into it, and I'm taking a lot of cation on each purchase. Previously I had a beer tree, with the squirter attachment on top, used a wing capper and had...

isnt' Pacman what they use at Rogue?

I'm looking for a very clean yeast the ferments well at low ale, high lager temps. I ultimately want a yeast the has no chance of producing any significant amount of esters that lead to off flavors (such as bananas). Something that works even if my A/C breaks and I'm up to 70 degrees or so...

I don't recall, but most the time when I'm making soda I used 4 to 6 cups of sugar per 5 gallons. Some like it sweeter, I don't.

I just transferred a pale ale to secondary and noted some off flavors. Its kinda hard for me to place, but some where between cardboard and banana bread. I'm hoping it will die off once the beer is aged

Does stirring during boiling cause oxidation(cardboard flavors?) Is there better ways to mix up the hops and get their reminiscent from the hot break off the side of the pot?

Anyone used bentonite clay to fin their mead? Need to know how the clay will affect the profile of the honey flavor. I've read that it has been confirmed to affect the flavor and aroma of wine.

That infection is called yeast :P Be happy

Filtering out the pulp from the juice will prevent any settling

When in doubt, shake the carboy like a crying baby (yes I'm going to hell for that one sentence) and add a decent amount of yeast energizer and yeast nutrient. This has saved me plenty of times. You will only notice a slight amount of off flavor that will disappear in a couple months.

Herm. I was thinking that the unboiled malt would contribute to the haze. I just hate aging in my carboys, would much rather do it in the bottle. But I also hate sediment, so what can ya do