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Thanks for all the replies! I will definitely look into getting some more untreated juice/must or even raw grapes this fall for my next batches. Thanks for all the suggestions. Also, yes, I am not expecting a red wine, or any highly alcoholic fermented beverage, To taste great after 3 weeks...

Thanks for all the helpful replies. So the advice would be, its a kit wine and even on the high-end one don't do the MLF? That makes sense to me, especially with the Zin because it is very fruit forward (which I like) and was most likely grown in an extremely warm climate which means malic...

I have been brewing for many years but have always enjoyed wine (especially dry reds) and decided to take the plunge. I bought two kits at different price points, varietals, and concentration levels. https://shop.brewcraftusa.com/original-alljuice-zinfandel-23l-mms17 - A full volume (No...

I'm about to move into a house instead of my tiny apartment and am excited about several things but the one I've got my mind on right now is getting a smoker. The reason I post on this forum about this is I primarily plan to use it for smoking grain. I plan to experiment with many different...

Great! Please report back when you've gotten a taste. I love dried yeast but as of yet have not been able to find a dried English strain that I like (S-04 and Windsor I've tried but don't like either)

How's the flavor? Reading the description its says, "dark fruit" This is the main thing I'm after with English strains. Does this ester come through, similar to the 002?

After reading the descriptions it seems pretty close. Mentions rich, dark fruit flavors and high floculation. The only same that doesn't seem the same is it also says high attenuation. Most would describe the 002 as having moderate attenuation. Thanks for the suggestion. It seems as if...

I love dried yeast! There are a ton of upsides but the biggest down side is that there aren't nearly as many strains available. The ubiquitous Chico strain (WLP001 and WY1056) has an exact dried version in US-05. It would only make sense that the most popluar english strain of Fuller's...

Agreed. Mine was a mix and if I had it to do over again I would probably shoot for all "professional" palates.

This is exactly my criticism of the brulosophy exbeeriments and my own. Our results where shockingly similar but we both forgot to ask that. Even in my slightly more informal setting I can't even remember asking the subjects, "do you normally like IPAs?" I probably did at some point but am...

I agree. In my experiment the results where at the edge of being statistically significant. However, given the fact that nearly every trained palate got it right, that tends to make me think there is something there. Several of these people in fact where 100% sure. In a funny example I...

This is pretty much what we do. We take a water Ph, which varies quite severely throughout the year, (7.8-6.5 depending on the season) put our recipe into the water calculator, adjust with salts and/or lactic acid via the water calculator, and mash in. We will take a Ph after we mash in, but...

Like I said, I think there is some evidence that there is a perceptible difference, especially given the expertise of the people who got it right vs. those who didn't, but it wasn't overwhelming at all. Even side by side knowing which was which the differences where subtle although, at least to...

I agree. Even brewing professionally I brew to my own tastes 95% of the time. People respect that.

Agreed. Its not going to mess up you beer at all but it is worth shooting for a desired Ph, IMO. Recently, I've started shooting for a 5.4-5.5 Ph on dark beers.

I wish I had taken better notes and had pictures, etc. but we did a mash Ph experiment a while back and I though I would post the, very interesting, results here. I own and operate a small commercial brewery. We take great care to monitor our mash Ph and I wanted to see if this really made a...

I have a triple IPA I brewed that is clocking in around 11% ABV. What I was thinking of doing is this: I could pull off a small amount and age it separately. In this patch I could pitch champange yeast and continually add corn sugar until I hit the abv I'm looking for. The original yeast...

So I agree that the Brett Idea might be the best but It will take quite a long time and I don't know if I want to make those buckets brett buckets forevermore. I was about to go with an Imperial Oaked version (bump up with DME and add sanitized oak cubes) in one 5 gal bucket and Figs in the...

Have you done this? How long does it take the brett to become noticeable, and how long until the beer is ready to serve? I know this will very based on temp and the strain used, but I'm just looking for an idea. I do like spicing beers with pepper tinctures but I feel it works best in...

I own and operate a small brewery and one of the fun parts of brewing on this scale is the ability to play around with 5-10 gallons of a batch. For example, I pulled off 5 gallons of a black saison and tmrw I am going to add a half once of used gin botanicals from the local distillery. We...