Recent content by DAlexander

Its a small-fair amount of sulphur to keep the juice/wine from oxidizing and help keep the wild yeast down before it gets to you. If you decide to rack more than once age the wine with oak chips or something of the sort you may want to increase the amount of SO2 a bit to help keep your wine...

Its not pasteurized. and probably has about 60-70 ppm total SO2.

Out of curiosity, what did you find to be low end about it?

If you get concentrate your safe as long as the container remains unopened. or if you have left over juice, freeze it

what is the name on the bucket? Keep in mind that this juice is quite possibly un pasteurized. meaning that though it was kept in a refer truck fermentation could have started before it got to you, even in the presence of cold temps and SO2.

Muscat, Symphony, Semillon, Reisling, these will give good aromatics. I prefer the Symphony. These would work well with a saison/farmhouse ale as well as some variations of wheat beers Now to have some more fun with abbeys and Belgium beers a syrah, pinot, maybe even zin. If you go a little...

The SRMs are read immediately after processing. Extract will darken over time, so there is a deviation in color between the two time frames once it gets to you.

2-row my good friend. Pilsner would also be acceptable.

I wouldn't go that far. CO2 is quite harsh on the nose. Your natural instincts will have you jumping back like a rabbit if you take a deep breath. Try taking a wiff from a co2 line sometime, of from your fermenter. Now if you're fiddling around with something on the bottom (wiping up a...

I've been wanting to do this ever since I read that Lactobacillus Acidiphillus is found in vaginas. Finding a "host" is proving difficult. Whenever I mention it to a girl at a bar they just either walk away or laugh hysterically, for the laughers I mention that Im serious then they walk away...

A week would be fine. If you're nervous you can purge the head space in the container with CO2 before closing it. Your enemy here is O2, so create a barrier and you'll be fine.

I suppose Im lucky. My lab, while in all other aspects of his world, is quite calm during brew sessions. He doesn't quite care for the sound of the mill and Im pretty sure he thinks the burners are pure evil. So for the most part of the brew day he hangs out on the floor mat and watches. BUT as...

Your beer is probably over carbed. Go ahead and release all the pressure and give it a shake. let it sit for about an hour, release some pressure again, hook back up to the CO2 and try pouring another glass. If its still foamy repeat the process. If the ranger is pouring just fine then I'd bet...

BSG only carries the dehusked variety.

I was told by a Distributor that all CARAFA is dehusked now. I did add it to vorlauf, not lauter (my bad). I also remember my milling being a bit tight and have been informed that a tighter mill will release more of the tannins from heavy roasts. So I may next time try a a very coarse mill...