Search results

what was your fermentation temp?

yes, you soak in vodka for at least 2-3 weeks to extract the flavor, the vodka will then taste like the pepper, just like making any kind of infused vodka. , I don't think the cost/benifit ratio is worth it, but probably some high % ABV like Everclear would probably work even better, vodka is...

incorrect, the alcohol in vodka exracts the flavor, if you drained the vodka you would have defeated the whole purpose of getting the flavor extracted, the amount of vodka you are adding will have minimal effect on ABV

Some folks around here shutter whenever someone sugesting using much more than 1.5 lbs in a 5 gallon batch, for fear of it being too sweet.

I think there is a reason you were unable to find any SMaSH recipes with carmel. You would wan to use it in much lower percentages. Only "base malts" would be used in a SMaSH

did you notice any change in carbonation since time of bottling?

yup, Founders beers use the same style, love the beer but they are the only bottles I've ever had break during capping.

you will have beer:), you may even like it

Yes, you will only be killing the yeast you boil, there will be plenty left, but if you have space in your fermentor it probably isn't neccessary

I made raspberry wheat that I intended to be a light easy drinking beer, but when I transferred it out of the primary onto the fruit and tasted it I thought it tasted watery so I mixed up and boiled a lb of DME with enough water to dissolve and added it to the secondary 2 weeks after...

if gravity readings have been stable, you sorbate and K-meta should be enough to prevent refermentation, I say go ahead.

You can expect it to ferment out completely .996 or even less sometimes

If you just want more beer in a bottle, you can always just use 2 liter plastic pop bottle, just be sure store it out of light since the plastic is clear. Then you don't even have to worrry about breaking the glass if you drop it. I bottle most of my beer in 500 ml brown A&W root beer bottles...

Physical therapist

yup, I had 1.032 Mild, that I primaried for 10 days and started drinking one week later and it was ready, very good, I think my favorite beer I've made, and I really only made it as a "starter" for a 1.082 Holiday beer that racked onto the yeast cake. The only problem is that with a beer...

You can bottle a non carbed cider in the same way as a carbed beer, only don't prime. If you are sure that it is still and done fermenting you could also cork in wine bottles. If you are looking for an easy method you could also just sanitize some pop bottles and put it in there and screw the...

The temperature does not need to rise above temperature the surrounding water for the gas to cause an increase in pressure... A high degree of carbonation and water higher than 190 can still cause bottles to explode. I tried this on a 1/2 gal batch and it was carbed to a high level, similar...

it won't kill you, taste it before you throw it out you might be ok and you might not

Have you ever heard of flip? Flip, a truly American alcoholic drink

I almost forgot to add priming sugar once, my parents were over and wanted to watch as I bottle, I already had it in the bottling bucket and was about ready to begin and my mom said "so how does the beer get fizzy?", so I was able to boil some up and mix it in.