Search results

Went to my beloved keg fridge today and found that my thermostat had died. I hadn't used any aftermarket items and just went with the original thermostat. I could easily replace it if it wasn't the weekend and I didn't live in Mayberry, where every appliance and part shop is closed on weekends...

Before anyone gets ancy, yes I did use the search function. I'm looking for a better body of information about people using this yeast as I'm looking at buying some. The most I could drum up was "Hey I put this stuff in it and it made alcohol". Looking at the tech sheet it seems like a really...

I bought more calrose rice today to make some wine, alongside that I got some cider to make apfelwine and placed it on my counter to warm to room temp before pitching and I had a thought, anyone ever add sugar sources to your rice wine above and beyond the rice itself? I'm thinking make rice...

Just bottled up some prickly pear cider. I was reading about indigenous beverages and found a small mention about using prickly pears and just boiling them and fermenting whatever sugars could be derived. So I boiled the hell out of a bunch and ended up with a gallon of pure juice, bumped the...

I was planning on moving a flanders red into a keg but after I got to thinking I realized it's pretty acidic. I don't want the beer to be affected by the stainless steel and was wondering if I should use something non-reactive like glass. Many thanks!

Anyone ever done this? e.g. using wheat or barley, unmalted in part or all of the fermentation using Chinese yeast balls? I'm just curious after doing a fair bit of research into Baijiu (a distilled beverage, about 55-60% ABV, the likes of which is apparently hideous to westerners). I find...

Since there's a lack of documentation of real experiences using lalvin Opale wine yeast for cider (and otherwise) on this site I figured I'd go ahead and document today's work. I'm currently rehydrating 8g of opale with 10g of go-ferm which I will boost up with additions of the juice to be used...

I know it's sold in a pre-blended form, typically 50% Malic, 40% citric, and 10% tartaric, but has anyone tooled around with making their own blends according to personal preference? I'm not a huge fan of large quantities of malic acid in mead and want to play around with it. I plan on doing...

http://petitions.moveon.org/sign/revise-ttb-regulations.fb51?source=s.fb.ty&r_by=1836372 get on it!

So I was able to get 2 5-gallon buckets of drop fruit from my work's Zinfandel vines today, actual weight unknown. Much of it was getting ripe (~15brix, some quite tart still) and had some decent color. I decided what the hell and picked through the bunches and de-stemmed by hand. I then...

I whipped up a batch of saison last weekend, I had also soured 1 1/2lbs of wheat for 2 days in preparation for my first quick sour. After the boil, very low hops added, I tasted the wort and it wasn't anywhere near as sour as I imagined it should be, so, throwing caution to the wind I threw some...

http://www.bbc.com/news/blogs-magazine-monitor-27421779

Anyone tried dosing with alpha amylase to have a less milky end product? I'm just curious about its efficacy, not that I'm very particular about drinking muddy-looking beverage.

So I kegged for my first time recently, and I was super stoaked. I set it at 10psi and waited a week to try it at all. But after a week in the fridge at that pressure, my delicious irish red was still not terribly carbonated, I though it was weird, but pushed the psi up to 20 for a few days and...

http://americancraftbeer.com/item/america-s-newest-craft-beer-destination-flagstaff-arizona-2.html yeeah.

I'm guessing probably so, since the BJCP guidlines would probably put it in a specialty beer category. I want to make a saison with Barbera concentrate and oak it for a while before bottle conditioning for a long time for an upcoming club meeting, but they're big on style guidelines and would...

Any thoughts? I'm not talking long term but a fair amount of med+ chips in primary for lots of vanilla/caramel character. For some reason I want to brew a monster dunkleweizen and oak came to mind.

I managed to get about half a bushel of pears from a family tree that had all fallen from a strong windstorm. They were pretty hard but very juicy and sweet. Some had a few dings and bruises but were excellent for (in my mind) perry! On monday I blended about 18lbs and got ~1 1/2 gallons of...

So I got a big order of wheat malt today, and I wanna make a hefe while temps in my house are cool (58-63) enough to produce what I want to make. However, I got all that malt and NO hefe yeast:drunk:. I have s-04, but that's for something else, and us-05, as well as plenty of belle saison. I've...

So, I was thinking tonight about making a barleywine and whipped up a recipe, but I don't have a tun big enough to fit all the grain necessary. Part of the grist is also a good amount of rye, and I was going to add DME for gravity but then it hit me, what if I do a step mash with direct heat...