Search results

Although his information was disorganized and scattered, it wasn't completely all wrong. You can after all distill beer. We call it Whiskey. And isn't distilled wine = port? In any case, he had the right ingredients to say something profound. He just didn't have the right formula. ;)

I'm going to have to try this ratio I consistently seem to get over carbed gushers for stouts, and I'm not sure why. The same ratio carbs other beers without a problem.

AMAZING!! I've been scouring the web high and low for something this informative. Cheers.

Blow off =Serious necessity. The problem is I always push the limits of 'not enough headspace'. It just seems so sad that it could be used as 'beer space'. But that never works out. I need a wider diameter blow off tube. My 3/4 inch syphone tube just blows up like an airlock dumping beer on...

Awesome. I'd say you have something for sure. I'm not super technical so I wouldn't want to say what exactly you have. I did the same thing in spring. I stepped it up for about a month and then pitched into a 1 gallon 1.040 blonde ale. It's been sitting in my basement ever since. Have...

Well, I brewed up my Scotch ale on Sat. Wyeast 1728 once again in the holster. Damn it, I made too much wort even after a 120 min boil. And I know this yeast needs headspace. So since I'm a genius, I split the batch between my glass car boy and a bucket. Yesterday it appeared that high...

I love this beer. I've made it several times and I'll make it again in Dec. I've changed it from the original posted recipe. For a 5 gallon I do: 7 lb 2 row (Canadian) 4 lb pop corn. The kernels are weighed out prior to popping. Believe it or not this actually works amazingly. And pound...

Fermentor 1 - white wine. Fermentor 2- red wine. Fermentor 3- American Barkeywine (Big foot inspired) Fermentor 4- Saison style pale ale fermented with bugs I caught under my plum tree.

Tomorrow I'm doing a Scotch Ale. Shooting for an Og of about 10.80 or so. 17lb 2 row, 1 lb roasted barley. I'll run off the first gallon and boil it down to a pint. Wyeast 1728. It should be alright, I've never done a scotch ale but I've done 2 Barleywines with this yeast.

I'll be attempting a chokecherry wine this winter. I've only got about 12lb of choke cherries though so I don't think it'll be a full 5gallons.

Hey HB_in_Subic. I've made mango wine once a few years ago and have been thinking about it again lately. How long do you typically leave it in the secondary? Sounds like you've fairly well got an established process.

A few months ago I was talking with my friend's father who typically drinks Coors Light. I was telling him that I made a dry Irish Stout not too long ago that Id enjoy for him to try. He politely explained to me that he probably wouldn't like it, as he really only enjoys ales.