Recent content by StLouisBrews

I just did a PM pumpkin ale with two cans of Libbys. I added my pumpkin spice with 5min left in the boil, 1/4tsp of vanilla, 1/4 tsp of maple flavor at flame out. Smells amazing. I will say that I don't think I'll use canned pumpkin again unless I can come up with a better way to strain the...

I wish I could remember which thread it was, but on the GM forums I read about this poster who claimed to have been infected with botulism from his mead because he made it with raw honey. I didn't think that would be possible after fermentation occurs. Anyway OP I don't know what's wrong...

Really I just want the stuff to taste good. In my opinion tasting it before the extra cider addition I thought it was pretty good in comparison to commercial sweet meads I've had. I would mind fermentation starting again. Would it be ill advised to add a tsp. of yeast nutrient at this point...

New update: So after cold crashing it for a couple weeks I finally racked it into another 1 gallon carboy. The sediment didn't go down as much as I would have liked. After racking I ended up with a little under an inch of sediment still. I added roughly 1/3 of a gallon of cider to fill to...

I made really big black ale. I had an old partial mash kit for european bock. Add 1lb of extra dark DME 1lb of extra golden DME. Picked up some fresh (er) hops. 1oz of Cluster 2 oz of pallisade 1/2 oz of Sterling and pitched some white labs california ale. O.G. 1.081 and fermentation took...

Update: It's been cold crashing in my fridge for over a week. Sediment has only compacted a little. How long should I give it? If it doesn't go down to an ideal level do I have any options or should I just expect a significant volume loss?

New Update: Just did a gravity reading and it's at 1.050. If I remember right the max this yeast could do is 1.040. It's not quite 3 weeks yet so I'm inclined to wait to see if it will get down 1.040. Thinking about giving it until August 1st. It has a wonderful bready apple aroma to it...

Thanks for the advice and encouragement guys. That thread link gave me all the info I need. I'm going to give it go.:)

Well after hearing this I might hold off until I have some extra money to burn on sour equipment. Would it be worth my while maybe to try it in a 1 gallon carboy? $5 I can do.

So I've been really curious about trying to due a wild brew/sour on a small scale. The only commercial example I've ever tried have been Blue Moon Farmhouse Ale and Lindeman's Framboise (which I know is back sweetened quite a bit) and really enjoyed them. I'm irrationally fearful of trying...

I've used T-58 twice now on the same recipe. The spicy came through more pronounce at higher temps. The first time I used it I fermed at a steady 60F and I honestly can't say it was spicy or peppery in the least. Very pronounced banana/bubblegum though. The second time was in the summer and...

I'll take one tomorrow (as long as my kids give me time to escape). I've been wanting to take one for a while.

It's been 16 days and fermentation has slowed dramatically (it almost seems stuck). Other than shaking it up twice a day I've pretty much left this stuff alone. Would now be a good time to add some nutrients? I have some generic yeast energizer and yeast nutrient. If I do add nutrient should...

I'm currently doing a 1 gallon cyser and I just made sure that it was preservative free. If it has absorbic acid added it will be okay, but my experience is that it creates a tartness that seems to never age away. I found that out the hard way with my graff. Also make a blowoff if you...

Wish I would have seen this earlier as your back in Pittsburgh now. If you're ever back in town check out Square One Brewery in Laffayette Square if you haven't already. It's one of the best imo.