Search results

Very Good Point! I do this as well. It's also always a good idea to have some DME on hand in case your mash efficiency doesn't turn out the way you want it to be, and your projected OG will be low.

The Caribou Slobber is the only amber that I have done as an extract, so really can't say if it's a trend with Ambers, or just the one. I did it as an extract kit back years ago and liked it a lot. The next year I did it as AG, and it just seemed to be missing something. So I did it again as...

I mostly do AG batches from recipes that I have designed. But there are some recipes that just seem to come out better as an extract. I'm thinking of the Northern Brewer Caribou Slobber kit particularly.

Absolutely! My very first brew, back in 2011, was an extract kit Christmas gift. I started it 12/26, and told my wife, "I think it'll only take 2 hours , maybe 3 at the most". Even though I had read the online version of J.P.'s How to Brew, I still didn't have a good handle on the timeline...

Me, I usually get up at around 4:30-5am, put on the coffee and start the strike water heating. Generally all finished, including cleanup by 10 am and ready for breakfast. I do set everything up the night before.

I don't know anything about monkfruit sweetener, but erythritol is nonfermentable, so this should work. You will lose some of the carbonation, but if you do as you suggest, I think it would work. Here's another thought though. Rather than add a powder which may cause a fizz-explosion, why don't...

Nope. To be honest, I don't know why I started with the meads, except it has opened a whole other spectrum of flavors to explore.

Before I was able to locate some Fermaid O, I used to boil 1 teaspoon of bread yeast and use that along with my Wyeast nutrient in my meads and fruit wines. So, as long as you boiled the trub to kill any live yeast/bugs, it would probably work as a nutrient. But I believe you wouldn't need much-...

It all started with a homebrew kit on Christmas 2011. I believe my wife kind of regrets that gift. ;) Yesterday brewed Batch 185, so decided to look at a few statistics: First batch was a Truebrew extract 'Mocktoberfest'. Moved on to real lagers later that year and have done a total of 10...

Up at 4am on New Years Day- only a brewer would do that! Started the strike water heating at 4:30, the coffee a few minutes later. Brewed my traditional New Years Bock/Dopplebock. Batch #185. Probably will get to batch #200 sometime in 2022.

I don't know what I'd do with such a beauty. Oh wait, Yes I do- brew lots more beer! In in, Thank you.

Welllllllll now, whose fault is that? ;):mug:

9.3 + 5G Batch 185 Dopplebock = 14.3

Pic does kind of remind me of a Stargate SG-1 portal.

Agreed, you're OK Willyd57. Probably is going to town today. This may not be an accurate method, but here is how I determine final ABV in my applejack. Of course, take a OG and FG to determine the ABV of the unjacked cider- say it's 10%, and my original volume is 3 gallon. After freezing it and...

Pectic Enzyme is not included in yeast nutrients. It's a seperate product. And by the way, I read an article earlier this Fall that basically said that while yes, pectinase can theoritically increase methanol in a final product, it is an insignificant amount. I did not save the article, and have...

Can't say with authority because in 10 years of brewing, and approaching my 200th batch, I've never kegged. Yes, everything is in bottles. Store those bottles in styrofoam lined boxes in my garage- maybe 25 boxes that contain up to 72 bottles each.. I probably still have a stray bottle from...

Every morning. And I phone the paper when it occasionally doesn't come. ......on my landline. Now get off my lawn!

I'll bet 90% don't get this one. Although given the probable average age of the forum, I could be wrong.

I'd store it somewhere just above freezing and hit it with gelatin after a couple days. Then after a week or two, rack it off the lees. It should be clear by then.