Recent content by Jarret Coyle

Hey guys, I've had a couple of moves in the last year and a half and in the midst of all that, I managed to forget completely about two ciders I had fermenting. I'm not really sure what anyone knows about this... Is it safe to drink this stuff? There obviously was no water left in the...

I designed my labels so that I could just write what they are on each bottle. I figured why make a bunch of different labels when I can just do it by hand!

Basically, just do my due diligence and everything should be okay! Thanks guys, this should stop me from second guessing myself too much. Sent from my Moto Z2 Play using Home Brew mobile app

Thank you! My only concern is that Lactobacillus is technically doing at least a minimal amount of fermentation. So I'm wondering if that affects the final alcohol content. But if not then I'm happy with my results so far!

Hi there, I recently pulled off a couple of make shift kettle sours, using the 6qt 7-in-1 Instant Pot (So far so good!) Only one question, that might sound stupid. When Souring this way, should I be checking the gravity prior to Souring? Or after I do the hop boil? I'm sure that I probably...

My "Rainy Day" Pale Ale. I added Turmeric Root and Ginger Root to my mash and hop boils! I made it as an homage and modern spin on a Kentucky Common (Bottled in just over a weak to preserve sweetness, but results in a low ABV). The flavours pop, the head retention is amazing, but what really...

IPA with pureed honey dew melon and cucumber! 72 IBUs, 5.9%

For back sweetening, has anyone tried using Lactose? I'm lazy and haven't gone through the entire thread! EDIT: Literally was talked about on the 2nd page. Ignore me! I'm starting this tonight!

I may go heavy on the flaked wheat to counter some of the oil, but naturally I'll only be able to get so much head, yeah

Hey there, A local brewery made a stout with the name of this thread. I wanted to make my own version of it! I know from talking to the brewmaster he used peated malt as the specialty malt, and Maris Otter as the base. I'm just making a 1 gallon batch, using Maris Otter, Chocolate Malt, Heavy...

I'm just following instructions laid out by a book, so I've been doing it her way until I get a feel for all of this! The beer I used a starter for a couple days ago, I think the est. OG was 1.070? Tomorrow, a braggot! She says it's not always necessary for a starter, but it's included in all...

Unfortunately, I way up here in Canada, so neither of these dealers delivery to here. I believe however, the supply store I go to has an equipment catalogue, so I can order whichever they have!

It was Safale, tbh I'm not 100% which one now, because it was a couple days ago and I bought an assorted pack of dry yeasts from a local Homebrew Supply Store. It was under my work table, out of direct light, at room temperature, 70 Farenheit, 21 Celsius.

I'll take a look around! Thanks!

Okay great! I used that one yesterday, and it was a slow burner but it's fermenting now! But I've started a new one this morning with foil on top, and I'll be making sure it's shaken regularly! Thanks! I'll look into getting a stir-plate next payday!