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Pectin is what makes jelly. You don't want pectin in wine. I think you want pectic enzyme.

SRM? IBU? No idea. But here's the recipe: Pirate's Plunder 5 gallons 11 lbs Maris Otter .5 lbs pale chocolate .25 lbs English dark Crystal .125 lbs Dehusked Carafa III .125 lbs English extra Dark Crystal 3/4 oz US Magnum @ 60 min 1 oz Brewer's gold @ 15 min 1 oz Cascade @ 15 min 1 oz...

I make an India Dark Ale with a pound of toasted coconut soaked in rum into secondary. One of my more popular recipes, although it has vary little to no coconut flavor in my opinion.

I thought you all might like to see my Keezer. This is from a few weeks ago but not much has changed. The outside is made of oak plywood that I stained and sealed The taps are Perlick 630ss I routed most of the plumbing to the inside wall I managed to work the basket the freezer...

Hello fellow beer makers. I've been a home brewer for a few years now. I've read quite a lot of information from you fine folk. In fact the info is so good here I realized I've been coming here for years and never once needed to ask anything and therefore never had an account. So I've signed...