Recent content by Sir Becket's Brew Haus

Hydrometer reading was 1.000 yesterday... was cider clear... taste-test was dryer than the Sahara as expected. To experiment before bottling, I added 2 tablespoons of dissolved organic honey (dissolved in 2 oz of unfermented apple juice) to my approx 4 oz of test-cider with ice. Tasted much...

Many thanks for the response and those calculations... I love the chemistry behind home-brewing (and it's a great way to get kids involved with math conversions :cool:). I wouldn't have thought to use the hard cider itself as a means of dissolving the honey in but makes the most sense by far.

As a fairly regular beer-brewer, I'm anxious to bottle my first batch of hard cider... mine is based on Honeycrisp apples (a personal favorite that I hope will be just as awesome as a hard cider). Tomorrow marks the 30 day "patience" period so theoretically, it will be ready for bottling...

I have an order in to them as well, two plants only for an attempt at some half-barrel container planters (Jack Daniels half-barrels). Mine haven't arrived yet (Oshkosh, WI) but I suspect it won't be long if you received yours already. Curious what they're using for "packing peanuts"... are...

This looks really refreshing! Was it more tart than sweet?

I think the fridge is at 34 degrees, and the room is generally around 69. I've been pouring the 34 degree beer in a glass pulled from the freezer, then allowing it sit for several minutes (enhanced patience building technique). Once the frost has mostly vanished from the glass, the flavors...

I don't know if all Porters should be consumed below fridge temps (but above room temp), but I taste more flavors in my London Kriek Porter when it's around 45-55 degrees. Why is that?

Wow! That looks amazing! Great job!

Sorry... I have yet to get a photo to post properly. Retrying

My favorite homebrew to date... a colonial era recipe modified to present notes of almond, vanilla, and cherry, with no bitter aftertaste, and perfect creamy head.

A Colonial era recipe modified to present notes of almond, vanilla, and cherry. Pours with a lingering, creamy, tan head, and is wonderfully complex with no bitter aftertaste.

Based on user's reviews, i guess the uKeg is difficult to clean. I'm going to do more thorough research, but will probably spend the extra money and go with the mini Keg I posted about earlier as they've made a few improvements to that specific model over previous versions. I don't know if...

Dr. Jeff's comments have me more interested in the uKeg (128oz) now. I have 3 gallons of a London Kriek Porter sitting in a 6.5 g secondary wide-mouth carboy, conditioning away, but don't want to leave it in there too long with all that additional air-space so I'd like to get a mini-keg for...

I'm new on the HomeBrewTalk forum and have been researching to find out if anyone tried this product from NutriChef? I'm seriously considering getting one for small batch brewing/carbonating but would love some user feedback before spending the $140+: Pressurized Beer Mini Keg Growler PKBRTP110