Recent content by JayDubWill

I don't think so, there's no added sugar that I could tell.

In case anyone else is searching for the same info I'll post my experience with these Brewer's Best licorice drops. I pulled a 1/2 gallon of strike water at 160f just to see how they melt and the strength of a single drop. It melted just fine and added no color to the water at all. The smell was...

:eek: This is :ban:. It's a joke, right?

I'm doing a 10gl batch and would like a nice subtle licorice flavor. I'm not sure if 1 bag (7 drops) would give me that in 10 gallons or if it would be over the top with licorice flavor. If you've used these before, when did you add them to the boil and how was the flavor?

I'm definitely no expert in this area but since I was already a couple weeks into fermentation I decided to go with the K. O is described as best to add at the beginning of fermentation and again when 1/4 to a 1/3 of the sugars have been depleted and I was already past that point. In the future...

Take a look at the TOSNA method of staggered nutrient additions. I'm trying to get my own seltzer to ferment using corn sugar and S05 and it's not going so well. I found this site after I already started but just picked up some Fermaid K.

I'm looking for a small trade for Christmas. I can send 6-10 cans of local Gulf States craft beer from breweries in Louisiana to Florida. I'm looking to get this done fairly quickly so beers can arrive before Christmas. I haven't been very active lately, but I've traded occasionally before on...

I've recently experienced the exact same thing. My Tepache literally turned to a ropy gel in three days. I did let it go, outside on the counter, and it cleared up in about a month. It was perfectly fine to drink after that. However, since I already started another batch, I continued to let it...

Your low efficiency numbers are not mash temp related. I would take a look at the crush of your grain. I consistently get 80% efficiency give or take a couple points with a single infusion mash at any temp between 148f-156f. Protein rests with highly modified malts (i.e. all malt produced...

I decided to go the traditional secondary route, mainly because it's easy. Fermentation kicked off again within a few hours.

I'm curious what the modern thinking is on how to add fruit to beers. I have a saison that is at 1.006 and I would like to add cranberry's to it and a pound of honey. I don't make many fruit beers but when I do, I have always racked the beer onto the fruit. This is a method I'm sure we've all...

I'm about to take the next step and add a pump to my system. If I were to pump my strike water into my my Coleman cooler type mash tun through the ball valve and bazooka tube with the grains already in there, would this cause serious clumping? In my mind I'm picturing a very steady rise in the...

Nice write-up, thanks for contributing. I followed a similar path to yours (as I think a lot of us do), Mr. Beer, BIAB, now all grain. I got away from BIAB mainly because I didn't have a pulley set up, I wasn't satisfied with the lower efficiency I was getting, and I wanted to eventually move to...

I've been using oxyclean free for a couple years, but I would be hesitant to use this on my brewing equipment. Most dishwasher detergents leave a film to achieve that spot free shine.

And this post just took a serious side road. Getting back on track, OP I would try making your tincture and then adding a few drops to a finished beer, something in the style of what you want to brew. This method would approximate what it would taste like if you added it to secondary. Somebody...