Recent content by Crock_it_out

I did…I actually brewed a lemon rosemary wit which came out very good. From that wit I racked off 1 gallon and added the fresh herbs. I don't think I had a good herb ratio or maybe I let it sit too long. The first bottle I had was very earthy and herby. I'm hoping with time it'll mellow out...

I'm in Nashville…I would suggest getting up with the guys in music city brewers on Facebook. It's a local brew club and monthly meetings. They are all very helpful and a wealth of knowledge. Sent from my iPad using Home Brew

I have a 5gal batch of lemon rosemary Belgian wit that I originally planned to rack off a gallon and experiment with a Scarborough fair blend. How did you dry hop the leafy herbs? I planned of just scouring the fresh herbs and racking beer on top of it. Did you dry hop loose herbs or in a hop...

1-31-14- We are about 21 days in the primary and it is still bubbling away. I had to agitate the must a couple times and the yeast picked right back up. OG 1.078 and right now it is at 1.018 with a long way to go. Sent from my iPhone using Home Brew

1/20/13- After a few days of no airlock activity and after high Hydro reading, I moved it to a different spot and it raised the temp from 63-64 to more around 66. I swirled really good to oxygenate and start the yeast going again. Now I have good constant airlock activity. Growing up in NC...

twofocused thanks for the support... A week in the bucket with almost immediate airlock activity. Although airlock activity has seemed to have stopped. 1/17/13 Pulled a sample out today and gravity is measuring at 1.056 and is cloudier that before. It still has a ways to go. Still...

Excellent thanks for the input…picking up ingredients tomorrow…just want it to be a light crisp clean beer, not a marinade…

Is the herb blend fresh or dry herbs? Did you just toss them in or did you have them in a hop bag? And I assume it was at 1 min left in boil? How did the flavor come through? I'm thinking of doing a Simon & Garfunkel Wit and was just trying to figure out the herb amounts.

sorry....didn't know, just documenting my first mead.

Sorry the entire recipe is 5-5.25 gallons. Just depends on if you want a higher ABV leave it at 5 gal.

So I've decided to give mead a go. I have a about 10 batches of beer, 1 batch of cider under my belt so why not. I got the basis of the recipe off another thread and did some minor changes; it seemed simple and popular. Recipe: 1 gal water(PUR filter tap) 5lbs clove honey(Sue Bee at...

I used the soda bottle trick along with opening and drinking a bottle every couple days to see how the levels compared. And like I said it was carbonated perfectly the day I did the stove top…

I followed these instructions and now all my ciders are no longer carbonated…I used swing top bottles could this be the reason? I'm kind of irritated because it was my first batch and they were carbonated perfectly before I did this…any help would be appreciated.

How did the strawberry addition turn out? I was thinking about doing this batch but racking in onto strawberries after done in the primary....any thoughts?

Has anybody had the blue moon tongue thai'd? I would love to know the clone recipe for it.