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Has anyone seen a recipe for the Guinness nitro cold brew? Or how to add the cold brew part to an existing Guinness batch?

It looks like the last post on this was last Nov. Any more info on how the 2nd recipe turned out?

I want to make something with the leftover ingredients in my fridge. Any suggestions on what might be good to make from these? 2 large packages of strawberries Nottinghanm yeast and US 05 yeast 4 lbs cane sugar 1lb unfiltered honey I'm thinking mead or cider off hand, but not sure if...

It seems that it's just a matter of time when the yeast really kicks in. I checked a batch yesterday and it has lots of small bubbles rising to the top like a looking at the fizz of a soda.

I've gotten little to no noticable airlock activity in the batches I've made. Just put them in a cabinet and forget about it. A batch from February of this year tastes really good when taste tested recently.

I'm wondering if the yeast is the reason it's not clearing the way others have said. I've started another batch with wyeast mead yeast. For that batch I added the zest, juice, and pulp instead of the whole orange.

This yeast (wyeast sweet mead) is actually bubbling along much better than the previous batch which was not frozen. Although that yeast the redstar champagne dry yeast. That maybe common between dry and liquid. I've only used liquid a couple of times.

Would racking to another container help with clearing? After three months there is no fruit drop or clearing. I'm wondering if a factor in that might be that I used red star champagne yeast instead of bread yeast.

I'm pretty sure I know the answer but thought I ask to make sure. I accidentally put a package of liquid yeast in a freezer for a few hours. Is this recoverable or just toss the pack and go get another one?

Thanks. I'll look up that calculator. I would think that a whole pack of the Wyeast plus energizer would volcano out of the airlock in a one gallon jug. It certainly wouldn't need a starter. :D

Is the Wyeast sweet mead package too much for a 1 gallon batch? Maybe split the package between two 1 gallon batches?

Thanks for replying. I wondered about the airlock. I'm using a plastic one gallon lid with a hole in it that I got from the LHBS with a airlock stuck into it. I got it as smug as I thought I could without snapping the stem on the airlock. It probably would have been a better idea to use...

Yes. The first picture. I'm not sure if that's just left over fromthe kreusen or if it's actually a mold growing on it. Being the first attempt at mead, I'm not entirely sure what to expect.

I started a couple gallons of the JOAM recipe two months ago. I'm wondering if this looks right. One of the bottles has a kind of moldy look. I've also seen mention that the fruit is supposed to sink at some point. Sent from my LT28at using Home Brew mobile app

Sam's sells a picnic tap like adapter that can connect directly to non-coke bag in boxes.

I've used vodka in the airlock for awhile now. Smirnoff for the airlock and Imperia for drinking. In the rare case there is some small amount that makes it from the airlock into the beer, I'd rather have a little vodka with my beer instead of sanitizer in the beer.

I've thought of that too. It wouldn't be hard to add a valve to the box to get syrup out of it. You can find the connector online that screws to the syrup bag. Then add a piece of hose with a little valve on the end to open and close the flow of syrup.

Could anyone give advise on the effectiveness and safety of using a corney keg in a post mix system instead of a carbonator. I have a 5 valve post mix system with soda pumps, but no carbonator or available water line. I would like to use a corny keg with carbonated water hooked to the water...

I just finished a Spagnols wine kit and ready to bottle. The starting and final OG I'm showing match the expected gravity shown in the kit directions. Although when I calculate the ABV I'm getting an answer of -4 ABV. I would think I did something wrong if the gravities didn't match what was...

Is there an advantage to stove pasteurization vs using potassiun sorbate to stop the fermentation?