Recent content by BostonRogue

Great beer. I brewed this over a year ago, and my GF's father sent me a card (after I had sent him home with samples a few months prior) remarking on it's quality. I did increase the hop quantities (by no more than 1oz), but the base and simplicity of this beer is phenomenal. I have a...

I've made a number of pumpkin beers before, but always with the fresh stuff. Since I missed the pumpkin season, I flagged down this beer but only after I started brewing last night (past the point of return), I realized that I had a 30oz pumpkin pie filling can and two 15oz pumpkin (all...

Hi Bill, I may not understand the process fully, but having read your question as it reads, I suspect the issue lies in carbonating it in a keg and then moving it to a bottle. There will be a natural loss of CO2 as you move it (and allow the pressure to be released in transfer). You should...

The short answer is no. I was following a recipe of "olde". I put the beach plums in a large pot and poured water in until it was 1" above the fruit. I then brought it to a boil and physically mashed/smashed it it to later strain out the pulp. I thought it was a good idea to use real fruit as...

I haven't ever heard of a beer being infected with a consequent darkening in shade... I say let it ride. Beer can go through all sorts of changes; worrying about an organic process going it's own way isn't worth the headache. However, take the lesson and ALWAYS sterilize everything you use...

Although I have heard of some people "baking" their bottles in addition. Your best bet is to use a no-rinse sani solution.

If your FG was low, then you won't have have many residual sugars to keep it sweeter as they all fermented out. It may be sour due to a an infection, however I imagine that to be a bit unlikely. Next time you may want to use some lactose to ensure unfermentable sugars. Additionally, you could...

Your research seems accurate. Any time a beer tastes like that, it is normally due to a bacterial infection.

It's still bubbling, and consequently driving me mad; I'm used to the 1 week max turn around of ale. I guess it's all part of the new adventure with mead. I'd say it's going 1 bubble a minute, as it has for the last month or so. Although, it does appear my initially perceived little "yeast"...

Thanks for the replies ;) I assumed I was just seeing "things" but figured I'd toss it up for review/mockery of the more seasoned brewers. Good to know I have some royalty in the house.

Hello All, I searched the threads and hadn't found exactly what I was looking for, so I thought it appropriate to start a new thread. I live in Boston and have been brewing for a few years. As I live in an apartment, and am a young twenty-something year old, I have been strictly bottling...

I just chuck it in the primary at the start of fermentation. I figure "Why wait?"

Rule of thumb for me when converting grains to extract; 3/4# LME= 1# grain 2/3# DME= 1# extract Time to grab the calulator. I can't promise this to be the EXACT conversion, but there are other forums here to help you. Please note, I do this in frequency and haven't had any notably bad...

Hi Oscbert, When I add fruit, I like to boil the fruit in with water and then mash it all up. I run the liquid/pulp through a cheese clothe (or fine strainer) but DO NOT SQUEEZE! In cooking this may be considered a consumme. If you squeeze you can end up including some of the junk and tannins...

Dirtbag is correct, dextrose should be 100% gluten free. I have also used table sugar before as a last minute alternative, which is also gluten free; used a 1:1 ratio. Dorlord is also right, if you have 3 separate batches of 1 gallon carboys additional math needs to be done unless you're...