Recent content by Shaffer1515

How did these ratios work out? I have 5 gallons finishing up and was searching this. I have pineapple, blueberry, and blood orange flavors. Was going to do a whole 5 gallon batch and not split up.

So I'll preface this with I've made starters many times before... Today I was going to make a starter for my brew day Saturday but I had no malt extract so I though oh I'll grab a handful or so of 2 row and make a mini mash then use that to make a starter... and that's exactly what I did. It...

Aren't Camden tablets made of k meta?

When I make cider I add 2 sticks of good fresh cinnamon, like said above don't use ground

I've done a few wine kits but they've came with the numbered packets if different chemicals i.e. Potassium sorbate clearing agents and these things. I bought a mascot 6 gallons and I pitched some champagne yeast but I'm nearing the end and I was going to stir and add Camden tablets. I'm not...

Cool I was leaning towards the EC-1118 Just curious as to how much bugs will be valid inside the bottle say if I pass on a bottle to a friend and they culture up what they can?

What would be the best yeast to use on bottling day - for wine yeast I have access to red star champagne, Vintners SN9 and AW4, LALVIN 71B-1122, LALVIN EC-1118. Took a reading and I am around the neighborhood of .996 og was 1.056. I could still use a ale yeast possibly but as stated above it...

How many generations do you think is safe to keep using the dregs I have? I know it should be good for at least one more but any more past that?

Cool thanks for the links - looking to bottle it ASAP and avoid any oxygen and ending up with any vinegar flavoring...

I'll have to check out their site and see if I can find any clues on the champagne yeast. The beer is very similar though to Sanctification. I know the bottle said 100% Brett Primary fermentation...

Now over a month later and I took a reading and its sitting right around 1.000 going to check it again in a week and see if its still the same before I bottle and let it sit for several months, thus taking the bucket out of the equation. Its very very similar in taste to the RR Sanctification...

Since this is my first 100% Brett, I found a few sources saying that they ferment pretty quick and only need 4-5 months is this true? And if so would the bucket be alright for that shorter amount of time (this time around)?

Thanks, good to know, do you think its ok for the primary then move it to a secondary carboy?

I only use the bucket for sours - never anything else

So I had a great friend bring me 2 bottles of Sanctification and thought it was great so I took the dreggs and built them up over the last month pretty much and brewed up a recipe I stole from the great Don O's beer log ( http://www.donosborn.com/homebrew/Beer_Log.htm ) This is my second...