Search results

I checked the mead today, one month after I made it: 0.995 13.8% by volume, and you can tell. Can everybody say "lighter fluid"? god damn.

I would have to guess that few people actually know what nun-grundle tastes like. Kudos to you, sir. I'm not sure that an anatomically authentic nun is capable of having a grundle, though. MONK-grundle, perhaps, could be a Belgian ale?

:off: Yeah, that definitely brought up a few questions...:D

...and another 3 makes: 5810

Swift and efficient. Thanks!

I added some fermax about a week ago. Just a warning to fellow mead noobs: do this in a bathtub or something. baking soda and vinegar, anybody? edit: What I mean to say here is that, because I didn't look into it too much, I added the fermax DRY [didn't mix it w/ boiled H2O] and it began to...

Three weeks ago (4/4/08) I made some cider (or is it apfelwein?) and either didn't take or didn't record an OG reading for some reason. It was a three gallon batch: 2 gal. of Mott's and 1 gal store brand juice, 1.5 pounds of table sugar (had no dextrose), and red star Montrachet. Today I...

your beer is fuggled! :cross:

just finished up bottling, I used 2/3 cup dark brown sugar and am very excited to see how it turns out. the hydro sample tasted AMAZING. :ban: I'll let you know how the carb worked out in a few weeks! :mug:

Awesome. thank you.

...and for those of us without scales, about how much did you use? 3/4 cup okay for a 5 gallon batch? more? less? sorry to be so damn helpless, but everything I found on the subject was in terms of weight, which only confused me. Thanks for the help, you people amaze me.:mug:

I did a search for this, but didn't come up with a whole lot. I am bottling a dark/red/some-kind-of ale(?) today [7 lbs extract, crystal 60 & roasted barley steeped, Millenium & EKG hops] and just realized I don't have any priming sugar! :mad: Has anybody primed with brown sugar before...

How did that LEAD taste?:(

I am not a huge fan of having "sam adams" in raised letters on all of my bottles of homebrew, why not go for a plain, unmarked bottle? Sierra nevada are good, i bellieve harpoon dominates my bottle collection, though. some magic hat, some long trail, maybe some ipswich... definitely not sam...

So I've been poking around the mead forum for a week or so and I figured I'd give it a try. I just finished making my first ever batch of mead, and I kept it simple: I added 3 pounds of BJ's brand clover honey to about 1/3 gallon water and shook the hell out of it, then added more water to...

so you just racked a batch out of the primary and have another ready to go in on top of the yeast cake... what about the ring of krausen stuck to the inside of the bucket? Do you let it ride, or use a (sanitized) spatula or whatever to remove it before adding the next batch?

hey sipNswirl: you have a very expensive hobby, man...

3 weeks ago I made this 5 gallon batch: steeped: 8oz Crystal 60l 4oz Roasted Barley Extract*: 4 lbs Light DME 3 lbs Amber DME (*Added w/ 20 min left to 3 gallon boil) Hops: 1 oz millenium, 15%aa (60 min) 1/2 oz East Kent Goldings, 5%aa (20 min) 1/2 oz East Kent Goldings, 5%aa (3 min)...

That's reassuring. :mug:

Here's what's in there: steeped: 8oz Crystal 60l 4oz Roasted Barley Extract*: 4 lbs Light DME 3 lbs Amber DME (*Added w/ 20 min left to 3 gallon boil) Hops: 1 oz millenium, 15%aa (60 min) 1/2 oz East Kent Goldings, 5%aa (20 min) 1/2...