Recent content by VachonBrewCo

Please read through the comments.. I said it reads 1.0 in WATER I said the fermentation is stuck at 1.040

I'm looking for a clone for Saugatuck Brewery's ESB Amber. Does anyone know of anything. I'm looking for all grain.

1.0

Yeah it still reads 0 in water

The pressed the juice from fresh blueberries. It's been at a steady 66 degrees. I used Camden before pitching the yeast. The original yeast was Lavin 71B, the re pitches we're D47. I use the amount shown in the package for yeast nutrient (1 teaspoon per gallon) at first, and used less every re...

Right on, I totally forgot to mention I have used yeast nutrients every time I pitched or re-pitched the yeast. Thank you though!!

I personally really like to use Isinglass. I usually mix it in at the same time that I throw in the sorbate. Some people like it, some people don't. It usually only takes about 2 weeks to settle.

I have a 6 gallon batch if blueberry wine going right now. The OG was 1.090 and I've been stuck around 1.040 for a few weeks now. After about 3 weeks in the primary I took a hydro reading and decided to re-pitch. About 3 weeks later I had to re-pitch again. It's been about two week and I haven't...

I ended up talking to my buddy who owns our LHBS. He recommended that I use pasture red. I pitched two packets. For my new batch this week I'll probably pitch the K1 or QA23. That is if decide to make a third wine and not a mead out of this next batch.

Hello All, I have two 5 gallon batches I Blueberry wine. For the first batch, I pitched 71B. For the second, I am torn. I have two packets of D47 on hand, but I prefer dry wines. Do you think the D47 will dry it out, or should I try an ex-1118? Thanks!

This was my first caramel cider. Which is why the batch size is so small. It's a simple recipe to scale up. .25 lb Dark Crystal 2.0 oz Special B 1 gal of Orchard fresh pasteurized cider 1 Whirlfloc tablet @15 Ok, so I mashed the cider at 154F for 45 minutes. With this small amount...

Well, it kills me to say, we had to dump our beer. It sounds like a great recipe. Hopefully well try it again sometime.

Ok, so I'm about a week into the primary, and the beer smells very sour. I was very careful with the sanitation process, so I'm not sure what's going on. Does this beer often have a sour smell when it ferments? I also added lactose to the boil which the recipe does not call for. I'm hoping after...

Innis & Gunn's Independence Day 2012. I'm usually not a fan of Scottish Beers. The nose is very deceiving, it has a very sharp off caramel smell, but it leaves a sweet toffee taste on the back of the tounge. Not too bad.

There were two reasons. 1) yes, I needed to free up me primary for my cream ale. 2) the recipe said "dry hop at 7 days/1 week before secondary. I'm new to brewing, so when the recipe calls for a secondary. I figured I'd follow it. Plus I obviously want the beer to be as clear as possible, and...