Search results

So the rules are simple. 1. Post what cigar you are currently smoking, along with what you're drinking to compliment it. 2. Explain why it does/doesn't work, tasting notes for both are welcome. 3. No hard liquor/wine (unless home made) please. Hard liquor is a very well established and...

I just bottled my first mead ever, it was simple with clover honey, Meyer lemon juice and zest, and fermented with Red Star Pasteur champagne yeast. I took a sample 2 weeks ago and it tasted great. While bottling I noticed a slight olive smell, and I opened a bottle and it has an olive taste...

Title: Remy de Calais Brew Method: All Grain Style Name: Bière de Garde Boil Time: 90 min Batch Size: 5 gallons (fermentor volume) Boil Size: 7 gallons Boil Gravity: 1.062 Efficiency: 75% (brew house) STATS: Original Gravity: 1.076 Final Gravity: 1.011 ABV (standard): 8.51% IBU...

Title: Remy de Calais Brew Method: All Grain Style Name: Bière de Garde Boil Time: 90 min Batch Size: 5 gallons (fermentor volume) Boil Size: 7 gallons Boil Gravity: 1.062 Efficiency: 75% (brew house) STATS: Original Gravity: 1.076 Final Gravity: 1.011 ABV (standard): 8.51% IBU...

Title: Petite Saison des Vacances Brew Method: All Grain Style Name: Saison Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Boil Size: 7 gallons Boil Gravity: 1.027 Efficiency: 75% (brew house) STATS: Original Gravity: 1.038 Final Gravity: 1.008 ABV (standard): 4.03% IBU (tinseth)...

Title: Petite Saison des Vacances Brew Method: All Grain Style Name: Saison Boil Time: 60 min Batch Size: 5 gallons (fermentor volume) Boil Size: 7 gallons Boil Gravity: 1.027 Efficiency: 75% (brew house) STATS: Original Gravity: 1.038 Final Gravity: 1.008 ABV (standard): 4.03% IBU (tinseth)...

I'm a very experienced beer Brewer, but when it comes to mead I'm very new. My first batch came out very delicious, and I want to bottle as is, no carbonation. What steps do I need to take to avoid oxidation? Is that even a concern with mead? Any input would be very much appreciated!

I'm sure I'm going to get a lot of "Well, actually..."s and flames but, As someone who was born in, and spent the first 10 years of their life in Belgium, it's really annoying when people say/type "Belgium ale." I wouldn't tell someone "I'm Belgium." Just as Americans wouldn't say "I'm...

I have a batch of apfelwein that's ready to bottle, only problem is my racking cane cracked in half. I was wondering if I gently poured it into the bottling bucket if it would be okay? I'd never do it with beer just wondering if cider was different

So this has me a little stumped. I'm not an expert but am by no means new either, I've been brewing for 4 years and roughly 60 or so batches. I bottled a Bière de Garde 2 weeks ago, I opened one to test just now and it is delicious, just no carbonation whatsoever. I've had bigger beers take a...

So this has me a little stumped. I'm not an expert but am by no means new either, I've been brewing for 4 years and roughly 60 or so batches. I bottled a Bière de Garde 2 weeks ago, I opened one to test just now and it is delicious, just no carbonation whatsoever. I've had bigger beers take a...

I just made my first mead, and I blended everything together really well. But right before I went to pitch my yeast I noticed it had separated (most of the honey sunk to the bottom half) How normal is this? Will it be okay?

So I'm planning on bottling one of my batches of Flanders Bruin this weekend, it's going on 18 months on secondary. I was wondering what I need to do for bottle conditioning. I'm guessing the yeast aren't active anymore. I don't just prime and bottle right? I have to pitch more yeast? More...

So I'm planning on bottling one of my batches of Flanders Bruin this weekend, it's going on 18 months on secondary. I was wondering what I need to do for bottle conditioning. I'm guessing the yeast aren't active anymore. I don't just prime and bottle right? I have to pitch more yeast? More...

I'm brewing a "Southern Hemisphere" pale ale next week, going to use a standard APA recipe, was thinking of the hop schedule to go like this: 1 oz Green Bullet 60 mins 1 oz Green Bullet 20 mins 1 oz Galaxy 7 mins 1oz each GB and Galaxy dry hop 1-2 weeks Thoughts?

I'm racking my sweet stout to secondary tomorrow, I was planning on adding French oak cubes and cacao nibs. My question is, what, if anything, do I need to do to the cubes before adding?

I have 5 gallons of a Flanders Oud Bruin that's been fermenting for 4 days, I was considering pitching the dregs of a bottle of Rueuze into it. Is this a good idea? It couldn't hurt anything I don't think