Search results

If anybody that has bottled this could answer, I know I'd appreciate it. :p

What exactly are you trying to do? For a "typical" sour ale (fermenting with Sacch and then infecting afterward), let primary fermentation just about finish with neutral ale yeast then pitch the dregs (room temp is what I have done).

That just makes entirely too much sense. Thanks, Yuri.

I check on it way too much, too. Not sure exactly why. I just get all giddy every time I brew.

I am brewing this as I type and am adding the spices in the boil. I was wondering if you think "dry spicing" with the "spice tea" before bottling would add anything beneficial or would it be overkill?

Yeah, I know about the need for preservative free juice. I've already checked out the ingredients and the only thing they have besides water and juice is ascorbic acid (Vitamin C), so I should be good to go. Thanks for the help, guys.

I'm going to be starting my first journey into cider making soon as I want to get the girlfriend involved in the beverage making and she's not a fan of beer. I found a recipe I think she and I would both like, sceneater's Cherry Bomb Cider. I can, obviously, get the apple juice. But I...

Thanks for all the responses so far. To answer some of you guys: My intent for these batches is to experiment with fruit, homemade fruit extracts, and oak chips. I will take into account the need for headspace in the fermenter and very probably split up these batches into a couple (or a few)...

Do you just throw the rice hulls in the mash with all the other grains and the pumpkin? Or do you put them in after steeping the grains?

Like many of us that have been bit by the homebrewing bug, I've become very interested in doing some experimental beers. My interest however, is not so great that I wish to (potentially) ruin a 5 gallon batch of beer. What I want to do is to make some 1 or 2 gallon recipes and use some 1...

Not quite there yet, but I'm a civil engineering student.

I searched through the thread but didn't see anyone asking/answering this question: I am going to be building a mash tun out of a cooler in a few days and plan on making this recipe and using the baked, canned pumpkin. I was wondering if putting the pumpkin in a nylon grain bag and then...

Everything I've read and been told (from people's experiences) says that the dregs are the way to go. I've got a wild ale going and I've pitched dregs from RR Conescration, RR Temptation, NB La Folie, Jolly Pumpkin La Roja, and Lindemans Cuvee Rene, along with a vial of Brett C. It's only been...

I'm sure that the pumpkin does impart some actual pumpkin flavor. But, one thing I think when people say the spices are what make it taste like pumpkin, is that how many of us just eat pumpkin by itself on a normal basis? My guess: not many. Most of our tastes of pumpkin come in pie form...

I use 1" tubing. Guess I clicked on the wrong page...beaten by minutes.

5 gallons + 22,276 = 22,281

I'm not too sure about putting that much wood in it. In most recipes I have seen, they generally use .75 oz for 5 gallons of beer, so 1 oz for 3 gallons is a huge increase. You said that you are going for a very woody beer, but I don't know if that would be too much.

Yeah, that's going to be the hardest part (by far). I figured I would wait until about 8-9 months before adding the oak as I don't want this to be too woody. I'll probably also bottle half of the batch "plain" (without fruit) and then add the fruit to the remainder and let that sit for a few...

Just in case anyone is interested, here's what I've done: Grain/Extract/Sugar: 3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 42.9 % 2.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 32.1 % 0.50 lb Barley, Flaked (1.7 SRM) Grain 7.1 % 0.25 lb Honey Malt (25.0 SRM) Grain 3.6 % 1.00 lb Honey (1.0...

I'd also be interested if the shipping to 91765 isn't too outlandish.