Search results

I'm near philly. It would be a bit ridiculous to pick them up right?

Nothing. It was waaaaaay too thick. I ended up just putting it back into my fermentation vessel and watered it down 1:1. I was brewing a leffe close and threw in some boiled hop water for some bitterness. It's been a strange journey for the beer but maybe it'll turn out ok.

Put it in some spare bottles without priming, going to force carb with a soda stream. There appear to be particles in the beer. I'll upload a picture later, maybe they will settle some. It's gold in color, and at around 1.001 fg

Usually the ones with lots of protein are good

Muslin bags from the lhbs

Thanks, cheers

I'm doing a batch of 5 gallons with 5# wheat 4#barley. There are a lot of solids after squeezing and sparging. I squeezed and sparged a ton. Are these just residual proteins? Should I have strained them out?

Distillers yeast. It worked for other things(Welch's white grape juice, Concord grape juice, Mead) I even added raisins and yeast nutrient. Not sure why it didn't go.

Does anybody know about harvesting oak lumber for oak cubes? I'd rather not spend money on something that's free , seems kind of stupid.

Been brewing a month. I only move to secondary if I'm starting out in a bucket. The bucket doesn't seal and I can't watch the bubbles, which I greatly enjoy.

Was also interested in this

I tried to ferment oceanspray cranberry juice(the kind with added sugar) and it didn't ferment at all. After a week I gave up and dumped it

I bottled mine yesterday and primed it in an attempt to make champagne. It can sit in plastic for a month, I don't know if it'll improve much though.

Mmm turkey stock :)

I love rose hips. Curious if they're fermentable

Oh ok, so the beer would be safe and relatively drinkable? Just kinda bad tasting?

Can I ask why tannins are so bad? Bad flavor?

That sounds really good

Thanks for the info

Accidentally let my last mash go to 180. Quickly cooled and was only over 150 for ten minutes. What should I expect?