Search results

Ya ya ya not the best planning on my part, brewed Sat afternoon & pitched my yeast starter, pitched at 67/68F, now up to 70F. About 5.5 gal total volume, in an 8 gal fermenter. Leaving tomorrow (Wed) to head home for the holidays. Think this is safe? I am used to huge blowoffs with this...

Racked to secondary after 3 weeks @ 72F, ended up at 1.03, which isnt as low as I had hoped...sample had a very strong banana nose, then a slightly solventy chocolate/plum flavor in the mid & after taste. wish I knew what strain or strains of yeast this is (corsendonk maybe?)...going to age...

Have searched here (couple threads) and the rest of the interwebz, doesn't seem like theres really alot of information on this yeast strain. From what I have found it seems to finish quite dry and have alot of fruity - plum like flavors. Anyone have any first hand experience with this...

This is pretty cool, nice work!

3# a gallon then, perfect thanks for the help.

Got 6 bags full of rhubarb from a friend, any idea how much rhubarb it would take for a rhubarb based mead? I was thinking I would also add strawberrys or raspberrys, or go a different route & make a cyser with lots of cinnamon - kind of an apple-rhubarb pie flavor. Any ideas...

I think we have a winner, should've thought of that. thanks

Bottling this shortly...did you add any more yeast at bottling time? I had this in primary for about 6 weeks, then in a secondary for about 4 months.

This is my modified Dunkelweizen/Bock recipe, have brewed it 5-6 times now and seems to be one of my craft beer drinking friends favorites. A good bit hoppier than the style should be, but still predominantly malty. Fermented at 70F or so. Good summer beer and an easy alternative if you can't...

I'm a noob when it comes to mead, just started my first batch a few months ago (a raspberry sweet mead) that per the recipe will take a few more months to really turn into something great. Is there a mead recipe that would be ready to drink in under 6 weeks or so? I have some friends getting...

Donthoseme - Have you tried Midnight Sun's Mayhem? Sounds similar (double IPA with belgian yeast)...would be interested how you think this compares. I am doing an IPA of some sort next and the belgian yeast thing sounds like a pretty tasty little twist on it.

This is an attempt at a partial mash version of the Wheat Porter in Radical Brewing by Randy Mosher...brewing tomorrow and just looking for a quick recipe review...let me know what you guys think!! Batch Size: 5.00 gal Boil Size: 4.29 gal Estimated OG: 1.065 SG Estimated Color: 25.0 SRM...

I am not that familiar with beer guidelines and am curious what you more experienced folks might call this brew...kind of a basic dunkel recipe with me tossing in some random stuff I had. Basic dunkel malts, with some extra DME & brown sugar tossed in (OG is 1.084), and extra hops (2oz...

BUMP This is my favorite cider, and I am hell bent on finding a clone recipe. Their website mentions cinnamon, vanilla, & maple syrup. Any ideas?

That'd be my guess. Did the same and had very minimal krausen on top. FG came out to 1.020 even about a month later though, so no worries.

Brewed this past Tuesday, kind of politely bubbling away but no big krausen at all...I havent taken a reading yet but just curious how the fermentation was for other folks?

Just got done mashing, smells great!

If my beersmith is right mine crept on up to just below 7% abv.

recipe is pretty straight forward, take the recipe into your local homebrew store and the guy should be able to show you where the malts (black patent, crystal, & torrified wheat) are, and probably put the malts through a mill & crack them for you as well. If you dont have a grain bag, get one...

Just curious how long folks let this sit in bottles before the flavors mellow? Tried a small 12oz-er last night and it was still very twangy, with a super-pronounced coconut flavor. Hoping this mellows out with time....