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I want to try their yeast strains as well. Might try to talk them into priority overnight shipping. I know it's mega$$ but since I do my own yeast slanting I only need to buy them once. :)

I do similar to what Paul mentioned above... I leave it in the primary one month and then lower it slowly to 42*F still on the primary yeast and hold there for two weeks before crash cooling and kegging.

Heh, I think I only drank about 2 pints/day of beer but that's because I drank about 3 pints/day of mead. :D

Absolutely. Maybe Don will make up something special for the occasion...

At that price it's clear to me that John Blichmann entered the wrong business. :D

Have you actually tried it though? I know of several folks who have used only KV-1116 (a champagne yeast strain) in a barleywine and got 80% attenuation. It is better to use wort for starters, but as long as you provide sufficient yeast nutrients in the starter I don't see why you couldn't use...

Peppers are so highly variable I would use a tincture with vodka and add that to taste so you don't overdo it. Probably would only take 1 pepper at most per 1 gal since they are so hot. I don't see why you couldn't use smoked peppers, but they would probably go better with a sweet mead to...

I do 110 days in plastic and transfer to kegs after that to avoid getting too much O2. I then re-use the cake for a second batch since it sours a lot more on the second pitch. Recipe is in my dropdown. Adding consecration dregs is a good idea. I have added the dregs of several sours to mine...

I have found that the "recommended" dosing rate of 1 tablet per 20 gallons is not enough. I use a carbon block filter and still treat at that rate just in case I missed some in the filtering process. If you aren't filtering try a half tablet per 5 gallons, and use chlorine/chloramine test strips...

We had a good side discussion over in this thread: https://www.homebrewtalk.com/f128/i-have-confused-myself-sauermalz-ro-water-245378/ Definitely worth a read. My takeaway is that adding phosphoric acid primarily neturalizes the alkalinity, causing H + HCO3 -> H2O + CO2. There is a lot of...

Sorry I was mixing up hardness and alkalinity in that part of my earlier post. :eek: I meant you can remove *bicarbonates* with slaked lime to yield a less alkaline water. Phosphate will precipitate out calcium as calcium phosphate, which removes the hardness. What happens to excess bicarbonate...

As an aside I assume this reaction occurs fairly quickly? A lot of resources say you should "let it sit overnight" but when I've used it I just toss it in the HLT (you just don't want to forget to add it, you won't dump a batch if you forget Whirlfloc...)

AJ needs to get to work publishing that book. He just trumped Jamil Z and Chris White with some chemistry in one post. LOL! :D

Good advice to shop around you never know what you will find. For a mel with loads of fruit just use whatever is cheap as long as it tastes good and "clean". Our wildflower honey here in Texas is loaded with too much floral character so it really only tastes good in a straight traditional. In...

If the bag of corks is unopened you don't need to sanitize the corks, as they are packaged with SO2 by the manufacturer. If they have been open (mine always are just lying around in open bags) I just give them a quick rinse with Saniclean to get any dust off, and let them dry on a clean towel...

It'll make a honey hibiscus saison. Sounds good to me. :)

Thanks. I wanted to bring some to NHC, but it just wasn't ready yet when I tasted it, as most of my blending beer is only at 12 months currently and the barrel aged kegs are too acetic without blending.

Doubt it, but I don't think any bottles will last long enough to find out! :p

This thread is broken off from the "Water Chemistry Primer" as the thread was getting derailed from water chemistry and into a discussion of grain storage. Good info, but definitely off topic from water. So, it's moved here to a new home- Yooper Certainly. I know plenty of folks who have...

Cape_Brewing's Consecration clone was quite memorable because NORAD is still tracking the cork. I don't know if I have ever seen a beer that carbonated in my life. :cross: PTN's U1 clone sucked as much as I anticipated it would (0% suck coefficient, in fact). :mug: I had very few homebrews...