Search results

M trying a sample batch before I go big. How much priming sugar for a 1 gallon batch of hazelnut brown ale?

I'm using leaf hops instead of pellets. My receipt calls for 1oz last five minutes of boil. Do I take them out at end of boil or do I leave them in until wort cools?

I have a bunch of trub in my primary. One I rack to secondary, can I add fresh water to balance back to 5 gallons?

I have a bunch of sediment in the bottom of primary. Once primary fermentation is done and I rack off to secondary, can I add fresh water to balance out to five gallons?

Lemonade mead. I used 12 lbs honey, 4 gallons water,concentrated lemonade juice and Lalvin d47 yeast. Done it before and was excellent. But last time used 15 lbs. thought I had more honey when I started this batch.

I have a mead that's been going for two months. Just tasted it and it needs to be sweeter.whats the correct procedure for sweetening?

What does it mean when your activity stops, then the next day it starts up. I've added the appropriate chemicals to stop fermentation so I can back sweeten. I added the chemicals a week ago, Sunday my s lock was completely done, then Monday, there's slow activity.

I don't know about the ph, but the sample I checked tastes great.

I made a batch of mead and its been sitting for 3 months. I've checked it twice in the last month and the gravity reading hasn't changed. It started at 1.108 and is currently 1.025. I thought mead was supposed to finish at 1.000. Should I let it sit longer or is it ready to bottle. By the way...

I'm getting ready to bottle my Raspberry blonde ale. I tasted it and its a little weak on raspberry flavor so I'm going to add some raspberry extract in bottling bucket. Do I still need to add priming sugar?

I'm thinking about making a huckleberry ale. I have frozen fresh picked huckleberries. Do the berries need to be pasturized? Also, should I puree them or crush them before I add them to the fermentation bucket?

Not yet, will try it.

So I finally opened a beer. Its been carbonating for three weeks. It has carbonation, but not much head when I pour into a cold glass. Great flavor, but was expecting more of a head. Any thoughts? I followed the guide lines of corn sugar amount and everything else.

Huesmann, nobody likes a smart ass. Thanks anyway. As you can see from my own post above, I got it figured out.

Open container, you were pretty much on the money. Thanks

I'm new to mead making. I have a five gallon bucket of honey. The recipe I'm making calls for three pounds. Whats the easy way to measure out three pounds? I don't have a scale.

No. leaving it alone. Going to brew some honey wheat beer to keep my mind off it.

My first batch of mead has been going for four days. Airlock is bubbling every 4-5 seconds. Is that good. I was expecting more activity. I've also heard alot of people rack into secondary after 30 days to get mead off the dead yeast. Is that a good rule to follow.

I noticed the airlock is now going off every couple of minutes, is that a good sign. I'm just used to beer and usually by next day airlock is going crazy.

Instructions said between 70-75 I pitched at 72-73.