Search results

Not really. Mixing Apfelwein with lemon soda, club soda or mineral water is just another way of consuming it, and a pretty standard mix for it in Germany. I like this method for it's options as well. I've made loads of Apfelwein and almost always make it dry, and often still. It gives you more...

Backsweetening and carbonating in bottles is really, really difficult. Bryan is absolutely right, if you don't time things to the nose and control that fermentation you could end up with exploding bottles. The method that I like for bottled Apfelwein is to make it dry and carbonate it in the...

How are things down the road in Lawrencetown? Think we'll see any Winter this year? I have a couple of those buckets and they have served me well over the years. No issues with the lid whether you snap it closed or not. I generally don't even seal it. I'll just rest the lid on top and put...

I have some experience with it from the chemistry lab though have never used it for home brewing. It smells terrible and can irritate the skin even in small concentrations. Plus, I think it has a shelf life (don't quote me on that) or may lose its effectiveness over time. It may do in a pinch...

Leave your beer on the gunk and go get a second bucket. Bulk prime, less sediment in the bottles. Your beer will thank you for it.

Not necessarily, but need more info on your process and recipe. Are you sure it was done fermenting?

Or, if the goal is a quicker buzz, just drink twice as many of what's already been made.

This is so true. I discovered this by accident a couple of years ago when trying to suss out why I had the same stout producing a different head in similar glasses.

No can do. As another posted has mentioned, you can't effectively regulate the CO2 and the Sodastream bottles are threaded onto the unit so it would be tough to do with any old bottle anyway. There also isn't a good way to clean the inner workings of the nozzle, it's meant to touch water only.

Are you really in Kilkenny? I have to ask ... why are you brewing a Coopers Lager Kit? Won't they take your citizenship away? :)

I am also a fan of the Guinness but I don't think I could put down 22 in any one sitting. That stout will definitely get better with time, if you can keep yourself away from them :)

What a bummer, that's a good stout, when it works. Assuming you're sure it's an infection ... I wouldn't dump the buckets, unless you've got some deep scratches in them or something, just give them a really good clean. Maybe replace the auto-siphon and wand, if your wallet can handle it, just...

Rogue Chocolate Stout. I brought a bunch of it back into Canada on a trip to the US in October. Always wanted to try it and this is the first time I've had it. Really liking it.

You know, I have no idea where to find hops out here. I'm sure there farms growing them though. Noble Grape is the only place I know of to get a varied supply. If you're ever by the Port Pub in Port Williams, ask Randy if he knows where you can get them locally. If anyone would know, it would be...

I have not tried those but a friend has tried the brand and didn't say favourable things about them. They were pretty flat tasting, if I recall. Not carbonation flat, just not a lot of body to the beer. About what you would expect from any of the cheaper kits. Not sure if he made those...

Green is a given. Give it at least 3 weeks in the bottle, then put one in the fridge for a few days to test. If it still seems a bit flat, give them another week or 2.

I concur about the Red Delicious. My go-to mix is 80% Macintosh and 20% Spartan. It never lets me down.

Your temperature likely isn't the culprit. I think what may be happening is you're bottling beer that's still fermenting, or at least you hadn't indicated that you tested to see if your beer was done fermenting before you bottled it. Get a hydrometer and check for a stable gravity reading over a...

That DOS is a pretty good beer. I suspect something went awry with your process, or maybe you just don't like stout? Can you describe what was bad? Is it sour? Too sweet? Too strong?

I find that molasses can impart some flavour that table sugar, dextrose or brown sugar do not. I don't find any difference between dextrose or a granular sugar but prefer dextrose as it disolves easier and quicker.