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I did! Put together an English ESB style with pale malt, light Munich, white wheat malt, 60L crystal, and all EKG hops. Using my last sachet of Munton's Gold yeast. I made this last November minus the 60L and a little lighter on the grain so it had a lower ABV. The EKG hop pellets have been...

About nine months ago I ordered 12 pounds each of pale malt and pale wheat malt. I picked it up and stuck it in my freezer for two months to kill any weevils and their eggs. Pulled it out and put it on the shelf. Yesterday I decided to brew and pulled this down. When I opened it to my surprise...

how long do you think until any potential critters have met their maker? It's in a friend's freezer. He said it could stay a week max.

Bottled a nice wheat beer after two weeks and two equal gravity readings at my expected FG. Seems though it took off again in the bottle. I use PET bottles for the most part and it really swelled them, see picture. These are Coopers 740ml bottles. You can see the shape of the bottle on the left...

Used half of this to make an apricot melomel almost two years ago. Folded over the open pack, taped it, and put it in the freezer. Last Sunday I made up a pineapple melomel and used this opened package. Rehydrated it to make sure it was still viable, and it was. Pitched it and it took off...

https://www.foxbusiness.com/markets/beer-may-lose-its-fizz-as-co2-supplies-go-flat-during-pandemic This could get ugly.

Gave in to the psychosis. Fifteen pounds of malted barley, five pounds of malted wheat. Got to have your priorities right. I heard some places have closed liquor stores, that means beer on the shelf will go fast especially after people have been home a week with the WHOLE family with no end in...

Second racking. Added sulfite and sorbate. Degassing. Still pretty rough but time should help. I'll give it some months then bottle. Time is the mead maker's best friend. All the Best, D. White

..... putting it in the test tube. Pulled it out and it wasn't broken, thankfully. After a little while I noticed a puddle forming around the test tube base. Turns out the hydrometer broke the bottom out of the test tube. Great. Never expected this to happen especially as thin as the glass...

Past few years I've been boiling an hour. Years ago I used to do ninety minutes. Haven't noticed anything really different in flavor, clarity, or color (for the most part). I expect you might get some more protein coagulation boiling longer but I'm not having clarity problems. So, how long do...

Just did the first racking of my apricot mead, and it smells and tastes like mothballs. Ten days in primary. One can of Vintner's Harvest apricot puree' Four pounds honey Spring water to 1.75 gallons 1-1/2 tsp. Acid blend 2 tsp diammonium phosphate spread over three additions, two days apart...

Or how long did you brew extract before going all grain. Just curious. All the Best, D. White

Bought this thing because I needed to top off an order to get free shipping and I thought it might be useful. Well, first time I tried it the "flutter valve" in the bottom wasn't working so it wouldn't pump to create a siphon. Went back to my old copper racking cane and finished what I needed...

Someone once said, "The closest you can get to eternal life on this planet is a government program". Had some time today and dug around a bit on brewery licensing. https://www.craftbrewingbusiness.com/business-marketing/brewery-licensing-bonding-process-guidance/ Wonder how many more breweries...

First time today using the mash in the oven technique. I'm sold! Made the brew day a LOT easier. Used the finest setting on my mill. Ended up higher OG than expected. Did the math and I hit 83% efficiency. My mash and sparge technique usually averaged 70 to 75 percent. I'm happy and will...

The little valve thing in the bottom of the device opens fine when pulling liquid into the tube. Problem is when you push down the inner tube to start the syphon the valve stays open allowing all the fluid to push back out of the big tube thus, no syphon. Anyone else have this issue and a...

3 gallons 4 lb. Maris Otter 1 lb. white wheat malt 1.5 lb. Light Munich malt 0.5 lb. Medium Crystal 2 oz. Chocolate malt (400L) 0.5 oz Centennial hops (9AA) 75 minutes 1 tsp. Irish moss 10 minutes before end of boil. Fermentis S-04 SG 1.069, FG 1.010. That seems way low with S-04 but it's what...

This usually turns out pretty good, until today. Thought That purple pack of yeast in the fridge was S-04. Nope, WB-06. Only other things I had were a Danstar Belle Saison and a Mangrove Jack Wheat Beer yeast. Might turn out interesting. Bavarian Wheat Stout, BIAB, 1.25 hour mash. 3 gallons...

Not big on heavily hopped IPA's but I had to try one out to help burn off this Centennial that's pushing two years old. They've been in a vacuum bag in the freezer. Brewed this: Brew in a bag. 5 lbs. Maris Otter 1 lb. White wheat malt 0.5 lb. Light Munich 0.25 lb. Medium crystal Mash in @...

Brewed today :ban: Re-hydrated my Nottingham yeast in about a third cup of 85F water. Ten minutes later when I went to pitch it I was very surprised how warm the glass had gotten. Lot of heat from a little bit of yeast. All the Best, D. White