Search results

If your ageing these for along time maybe build that tire valve in and use the tool to bottle primed flat beer. That way you get rid of the O2 and have added stability of the yeast being active in the bottle for a short while. If your not going to touch it for months or longer it shouldn't...

Finally got both kegged/carbing up here's the hydro sample from batch 1. Its not showing exactly right in the pic both batches finished at 1.008 and taste the same. They are nearly perfect, I think after carbing they will be perfect. But already very drinkable, and malty. Just like a good BC...

I not sure what the big boys (BMC) do but small craft breweries often use a multi head counter pressure filler (does 2 or 4 or 6 at once) by hand. there a lots of brewer blogs where start ups discuss the woes of bottling. One thing I have learned researching my own real micro brewery is bottling...

This looks tasty! I have a bunch of bananas fighting my hops for room in the freezer this sound like just the thing. Question: I don't see myself ever buying or making banana wine/liqueur. I just can't justify that for baking, I would never drink it, nor would my wife. Do you think it would be...

Have a read through this sticky https://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/ What you describe is not necessary. Both beer and CO2 are heavy and will displace the oxygen in the bottle. The first bit in the bottle using this tool will be foam. Foam = beer + CO2 This...

Mr beer used to come with a stick on therm. Check you kit mine was wedged in the bottom of the box in a small bag. The stick ons are designed to work with glass aquarium walls. They will work with all fermenters that are not insulated. I used them on plastic pales, PET carboys, the LBK, and my...

For the record my wife doesn't find this insulting. She might actually be disappointed there isn't more recipes for girly beer and this is mostly bitching about the thread title. My Wife's Favourite Girly beer: Recipe: Bounty-In-Arse Style: Mild TYPE: Partial Mash Taste: (35.0) Recipe...

That is what I expected, but I find that most of the advise to be had at LHBS pertains to kits not bulk juice/fruit (or grain related for beer). If you carbonate it dry you can add a little simple syrup/juice concentrate to your glass before pouring in your cider. That will safely sweeten it...

I never said it was impossible. I said it would take time (and quite possibly some trial and error to produce a nice sparkling dry cider. Yes it certainly has been done for many years. It has almost completely fallen out favour with the ability to carbonate with co2 cylinders, a pasteurized...

If your using ec-1118 it tends to foam/krausen quite a bit (even when used for carbing root beer). I'd do 5.25 - 5.5 to get 5 gallons finished. That's what I do in my 6.5 gallon carboy. Something like montrachet yeast that's known for not foaming you could do more. You will see in the apfelwine...

Anyone know if those will make it to Canada? I wouldn't mind given those a try

about 75% homebrew for the most part its better. I do like to drink new offerings in the craft and premium import section at the liquor store but I hate that over 50% of what I pay for beer goes to the BC government. That's why I brew my own, the government needs to take there hands completely...

Tiny fake tree. Put it away still decorated, and just straighten it up when we pull it out the next year. We don't really have any use for a big tree.

Yah the only safe bottle carbed cider will be very (read mouth puckeringly) dry before the first 12 months of ageing. Maybe peak around 2 years. And for the love of beer use plastic bottles! Cider grenades would really suck, could be a lot more force behind it then beer. If you want a quick...

Been trying to source pear juice that will make a decent perry. Sir Perry is not perry. Its fermented pear juice that is about 25% perry pear and the rest is just whatever was cheap at the time and sugar. Its then filtered, sweetened, and force carbed. I had real a few real and realish perrys...

I've not heard of skunk smelling like sulphur before. What does often give off sulphur smells are stressed fermentations, and apple and other fruit fermentations are you sure your issue is the skunk?

Did you raise to pasteurization temps with the spices in? If it came it that way I wouldn't worry about it to much. If it got in after pasteurization or you didn't pasteurize it could get interesting. What ever you do don't ditch it yet. When its finished primary fermentation you can rack to...

Tried and true: Recipe: Best Bitter Style: English Special or Best Bitter TYPE: Extract Taste: (45.0) Standard English Session beer Recipe Specifications -------------------------- Batch Size: 9.25 L Boil Size: 4.00 L Estimated OG: 1.045 SG Estimated Color: 6.2 SRM Estimated IBU: 37.4...

It was announced here in April http://community.mrbeer.com/232-brewer-of-the-month/518-mr-beer-acquired-by-international-industry-powerhouse-coopers-brewery

mmmm old hmes if you look at the website those arn't available and haven't been since march. There is still probably 1000s of the old mr beer kits with the old hmes still sitting on warehouse shelves. Current mr beer hme line up: http://www.mrbeer.com/category-exec/category_id/88