Recent content by abelseville

Just fyi. Friend of mine brewed an IPA with this yeast could be the best IPA I have ever tasted. The fruitiness of the amarillo and simcoe hops seemed to harmonize beautifully with the yeast.

I ran across a partial mash recipe for a sierra nevada pale ale clone which called for partial mashing the crystal with 2 row. I keep reading that crystal does not need to be mashed since it's sugars are already converted. So whats the point? Is there some improvement in beer quality by doing...

I've got a jam wine that has been fermenting for a year sluggishly and is still sweet. I assumed I threw something with preservatives in there. Do you think some yeast nutrient would help?

When I started I used "the joy of home wine making" by Terry Garey. He makes wine out of just about anything. Follow his guidelines for specific gravity and Total acidity, throw in some pectic enzyme and a bit of tannin and yeast nutrient and you can't go wrong... oh and some sulfite too

No chlorine here. Well water and star-san for sanitizer. wouldn't cost me any more I've already got the yeast cake I was going to dump anyway.

Thanks for the advice. I guess all I have to lose is the carboy space at this point.

So a friend just gave me 2 1/2 cases of bad band-aid tasting ESB. She also makes cheese and we were suspecting lacto infection?? I know lacto is one of the bugs in lambic so question is am I right about the lacto causing this and can I dump it into a carboy and make a lambic out of it? I will...

I'm sitting at a bar drinking it now. I too need this.

Anyone know the best place to get rhizomes at a discount for like 50 or 100? Im looking for magnum, chinook, cascade, willamette. Any other varieties i should be looking at to cover other flavor profiles? Thanks!

Plus one on the mango. Probably my favorite white. Add 5oz oak chips for a while it's like a nice chard.

do i need to worry about oxygen in the head space if I rack to secondary?

I've made lots of wine from foraged fruit. 15 pounds for 5 gallons is the magic number generally or up to 25 lbs for a port style. Some of my best so far are paw paw and mulberry. Im going to try japanese knotweed and elderflower this year.In addition to adjusting specific gravity you will...

So Im making my first lambic and pretty new to brewing in general and transfer over a lot of trub with a lot of hop material in it. Doesn't seem to be a problem with my regular beers but Im reading about leaving lambic on the primary cake for 8 months/ 1 year?!? Is this to long to sit on so much...

About to start bottling my belgian strong dark. (OG 1.088) I have only ever used 3/4 cup priming sugar but this is my first high gravity beer and I am reading it should have more priming sugar? Is this a good idea for this beer? How much more? Is it safe with the standard sierra nevada bottles I...

I think I'm very clean. I do no chill and let wort cool overnight anyway. Never had problems. Guess i'll wait for the truck.