Recent content by bluue13

Had my lager in primary for two weeks, took it down to 1.008, so I threw 1lb of the cascara in divided up in muslin bags. Gonna leave it in secondary for another week, taste, and then lager it for a bit.

Jumping on to this a bit as its just the question I had... I'm brewing a cascara lager. If you don't know, cascara is the coffee fruit that is normally discarded during coffee seed processing. It has a nice rose hue to it and a hibiscus, tart, citrusy note. I've had my lager in primary for 2...

Just looks to me like CO2 rising up from the yeast in those spots.

Great suggestions, thank you!

I recently brewed an imperial stout with coffee and cinnamon and I'm thinking of entering it in my local homebrew competition. Wondering if anyone familiar with the categories can recommend if I should enter it as 20C or 30A? The cinnamon is not overly pronounced, just there with a bit of...

Could be just some interesting flocculation?

I had the DFH version last summer which went phenomenally with seafood. Been itching to replicate it ever since. Interested in using fresh herbs as all 4 grow in my garden. Was even thinking of possibly "dry hopping" with a bit of lemongrass. I know its a bit of an old thread here, but...

My only option is a basement that is around 60/65. Just takes a little extra time.

Any of my bigger or darker beers I tend to wait just a little bit longer, but IPAs, PAs, etc... I give them the 2 week carb time and then pop 'em!

I wonder....could it be coagulated fat from the nibs? Just a crazy thought. Aside from that I'd say if you didnt sanitize/soak the nibs in a neutral spirit as was stated above its quite possibly a microbial infection. Sucks. Always hate to see a brew get ruined.

Hey All, Greg here from RI. I joined a while ago when i was attempting (key word) to make wine. I just don't have the time to focus on it anymore and I've recently in the past 2 years or so started making beer. I've found that I'm much better at it and after having done a few extract kits...

Ive actually been using glass marbles like you would use for decorative vases or things of that nature. you can find them at someplace like Wal Mart in the floral arranging isle and they work like a charm. just make sure you sterilize them first.

I also would like to add that I wasn't meaning any disrespect to anyone! I guess the interesting thing about wine making is the many different ways people go about doing the same thing, which is why its such an artform. In any case, we can all continue to share our ideas and I will try to make...

yeah exactly. at least what I know from my experience is that usually you can see the co2 rising up from the bottom when its still in there and its much smaller continuous bubbles (kinda like soda when its just poured). whereas the oxygen tends to dissipate really quickly. Let us know how it goes!

Hmm.. It is possible that you're seeing foam just because you're whipping O2 into the wine by stirring. I would let it sit for another 30 minutes to an hour and then give it a light stir without the drill and see if you have any c02 bubbles rising up.