Recent content by heeler

or add a rheostat in the workings (about $3) and you can actually dial in the speed. Start slow and then turn it up to create the whirl tornado.

or add a rheostat in the workings (about $3) and you can actually dial in the speed. Start slow and then turn it up to create the whirl tornado.

progmac...thanks for that...maybe thats why the recipe calls for both(lighter color). Its not my recipe, its one that I'm trying of uniondr's (Sherries Summer Shandy) it just seems really easy and simple so I'm trying to build my confidence in brewing and who does'nt like Linny's Summer Shandy...

Since were talking extracts....does LME make more abv than DME or are they equal??? And if you use both in the same recipe is it high proof? Lets say 3.3 lbs of LME and 2 lbs of DME (standard Ale) and some hops of course -- will it be 7 or 8%????

subscribed -- made this yesterday and its already through the vigoris fermentation. Almost no airlock activity but what looks like krausen on the top. Hope I did'nt screw this up. Really simple and the sample was ok, a bit bitter but thats to be expected I think. :rockin:

So approx. 6 weeks after creation of the Choc. Porter split batches with the added extras I have tried each. No real decernable difference from the yeast, and the extras -- toasted coconut and hershey nibs -- not much diff. there either. Something I did'nt know, Guiness is a Chic. Port???? Both...

I put one of each in the fridge today. So Wednesday evening I'm gonna givera go. Very dark looking of course, its been two weeks so I'm hoping for the best.:mug:

Ya know I did'nt and I dont know why. I set up the autosyphon and went to pee well to my surprise (or not) I forgot to close the valve on the bottleing bucket so half was on the floor. After that I kinda got lost in the moment and did'nt taste either. They smelled pretty good but just did'nt...

Try this site...CanningPantry.com -- the cheapest I've found.

So I bottled my Choc Port split batches. The coconut looked a little iffy, it was floating and it was kinda nasty looking but smelled pretty tastey. The one with the Nestley nibs also smelled good but after emptying the fermenter that chocolate looked like poop. I'm just hoping it tastes...

Yesterday I added 7 oz's of toasted/grated coconut to the fermenter with the 1056 yeast, stirred it well and then closed it up. Then I added 8 oz's of chocolate nibs to the fermenter with the Nottingham yeast, actually I softened it in the microwave and then squeezed it out of the bag and as...

Update on the yeast and fermentation, the liquid has moved very slowly but does seem to be working. The Notty is bangin, no seriously, that one took off within 3 hours and is boomin through the double bubble airlock. Ferm/chiller temp is 64F and that is prob the reason for the slower start with...

Methanol IS procuced in a mash along with several other nasty chemicals. No way around it. Thats what yeast does, it produces co2 - ethanol - and lots of other nasties. The thing is you dont distill beer so the compounds arent concentrated into a distillate like hooch. Still the stuff that...

After rereading the article, those folks were adding something to that stuff that was more toxic than a whiskey mash can produce. Damn....makes us stillers look real bad. Not every stiller is a killer.

Well, you either know how to run a still or you dont, or you do know how and dont care about the effect the poisons will have on folks. If you dont mind killin folks for 10 rupees I'm sure you aren't gonna make the effort to learn basic stillin methods. It pretty amazing what grows in a whiskey...