Search results

Great system!

Just the smell said it was off. Chewing a few kernels made it crystal clear. It was only in the freezer a couple months. After that it was at room temp for seven months or so. Not good for crushed grain. Not much of a problem for uncrushed.

About nine months ago I ordered 12 pounds each of pale malt and pale wheat malt. I picked it up and stuck it in my freezer for two months to kill any weevils and their eggs. Pulled it out and put it on the shelf. Yesterday I decided to brew and pulled this down. When I opened it to my surprise...

I've used dry yeast four years out of date with great results. To be safe, I'd get some Safale S-04 and some fresh hops and roll with it. Are the crushed grains vacuum sealed? If so they may be fair.

You want something good, light, and easy look up "Cream of Three Crops" here. Its a great beer and should easily fulfill your light color requirement.

I have a water bottle with the handle molded in the side. I did one batch in it. It was such a pain to clean I never used it again. I just couldn't trust it was completely clean.

I just made this melomel with store brand raspberry juice blend and two pounds of honey. Bottled last week and I'm really surprised how good it is. Six months in the bottle should help. I used Red Star Premier Classique yeast. SG of 1.085. FG 0.990. 12.9%ABV

Looks like "beer stone". It's from the minerals in the water you use and the grain. Might be unsightly but doesn't hurt anything. Ive been told, a good long soak with some hot PBW will help take it out.

Not that I've really noticed. Finer is better efficiency though. It's worth doing.

Interested to hear how this turns out. I am a sourdough fan. My next batch I'm using my latest Saison instead of water. The diastatic yeast could prove interesting along with my regular starter.

Mid last year, thinking I was pulling out a box of empty bottles, I found 6 bombers of peach mead I made in 2017. They're going to be around a while.

I rinse well after decanting and store them away. I sanitize in lots over a few days before bottling. I fill them with a One-Step solution and let them sit five to ten minutes. I dump the solution and place a sanitized cap on the bottle without crimping. One-Step cleans and sanitizes. I really...

This is the only thing I use a dedicated glass a carboy for. I've had what I believe to be cross contamination issue with Belle Saison and WB-06.

Don't boil or even heat it. Enough nutrient for the yeast. Minimum six months in the bottle. A year is far better.

I've found leaving the caps on my bottles pretty much assures ........... Sorry.

Hydrometer or refractometer? The latter doesn't work if alcohol is present. What yeast?

five liter mini-kegs? Takes a lot less hardware than a corny keg. Also, you won't be waiting to finish that last gallon in a five gallon keg before you can keg your next batch. http://www.cellar-homebrew.com/shop/5L-Mini-Stainless-Party-Keg.html

Same lot of honey? Sugar concentration can vary. Same lot of yeast? Performance can vary. Did you take a gravity reading of the latest batch before pitching? If the first batch was indeed stuck, and you bottled it, you need to be burping those bottles regularly to relieve the pressure. Just...

Right now, start a new batch using about three pounds of honey . This should be consumable before your other batch has really aged in. This one will still need a few months.