Recent content by Ysgard

Agreed! :D

Yep, I swirled the carboy to knock as much co2 out as possible at 24, 48 and 72 hours. One thing that is annoying is that it's so dark that its hard to see when you start pulling trub through the pickup.

Kegged last night, moderate force carb thru beer side. The spices mostly didn't make it, large chocolate, moderate coffee, light vanilla, hints of raisiny pepper. A nice oaky roundness that is very bourbonesque but less sweet. Overall, tastes more like Big Bad Baptist to me. Deeeep dark...

Turns out Lairds sells under a different label in Va and NC (Captain Apple Jack Apple Brandy) which tastes mostly like whiskey with some apple top notes. Not at all the apple concentrate flavor I expected. Dry heated the oak, tossed it in with rum and brandy, hit the pepper with a very short...

Took a small sample for the refractometer at 9 days, tastes and smells ****ing amazing. Hit right at 18 brix from 30 brix for 12+% and high 30s FG. Now to get ahold of the apple brandy...

Just did a mini batch, 1.2gallons stovetop BIAB. Collected 2.6gallons, boiled down. Full 11g of S04. Krausen down in 3 days but still bubbling and smells green. Going with Apple Brandy and Rum version, Gonna dry toast nibs, crushed cinnamon, oak cubes and chopped peppers and steep it all in the...

Hope this isn't too old, but did you dry hop this? And did you just sit the flameout hops in there for 10 minutes before starting to chill?

This point is very important to why there is so much confusion, and how relatively unknown the effect of DAP on homemade candi sugar seems to be. DAP is used in at least one method of sucrose purification. Specifically, I have seen at least one article in my internet wanderings that...

It's all about economy of scale. Canning takes more space, more expensive equipment, and thereby, requires all the requisite infrastructure to produce at a scale that support said equipment. I.E. capacity, and distribution. Which bring their own requirements at scale. Once you get into...

No offense, but these systems turn out to be for mr beer style, non-skilled labor brewing. Literally, no boil, extract only systems. They have a bad reputation.

Unlike the internet, mains electric is serious business.

How did you join your corners on the collar? More Liquid Nail? Screws don't seem to be working too well for me...

Homebrew USA has it in Janaf shopping center on Military.

Fermenting at higher temps makes Yeast created flavors bolder. It will have the side affect of making hops and malt flavor's less bold by comparison.

I normally use Fire Services on Diamond Springs...5lbs are <$13. my 20lb was $37 including a hydro test, probably $18. He fills and returns your bottle there.