Search results

I would use 1.5 ~ 2oz of Corriander if you are adding at the end of the boil for a 5 gallon batch. Also thats allot of hops, not a bad thing but assuming you get 70% efficiency your looking at around 1.040 OG on 5.5 gallons. I think that amount of hops will overtake the flavor of corriander...

Could the hops your using be old? Could you be fermenting a little warm? Water issues like chlorine? Just a few things that come to mind. Try breaking down everything and give it a overnight soak in PBW

How many pounds of grain did you use and how many gallons did you make? What temp did you mash at? If you used extract did you end up with the correct volume? What was your OG and FG did you calculate it correctly? What yeast did you use? Lots of little variables can come into play...

I'm In!

Increase the gas line length and pull the stove out when you brew?

Here ya go #4.5 Belgian Pilsner malt #4.5 German Red wheat 8oz aromatic 8oz Flaked wheat 4oz flaked oats 1 oz kent golding 60 min WLP400 1.5oz fresh orange peel last 10min of boil 1.5 oz crushed corrianer seeds last 5 min of boil Good Luck

I'm not sure what you brewed and how much is Trub and how much is yeast, Search Yeast Washing....Or Rack a Big ol' barley wine on it:) or clean and sanitize jars and pour the "Sludge" into the jars and put in the icebox and pitch in your next brew. Forget the cheese cloth.

Sold

I have a counterflow chiller and wort wizard. $125.00 I used it one time. Send me a PM if interested and I will get back with you. Thanks

I started a peach wine at 16 brix....kinda low. its fermenting nice now and i want to get the gravity up to 21brix or so...how much sugar should I add. I currently have a volume of 3 gallons at 16 brix.

Vintners Reserve World Vineyard Washington Riesling Kit

The first time I brewed a stout I thought I had a infection....but it was just the yeast finishing up. The White Circles were just really small bubbles.

Is it 1qt of pure grape juice? I'm wondering if I could use a little water and heat on the stove to help render the juice? They should be getting ripe this Month!

I use a floor corker, The first set of corks I bought was 8 X 1 3/4 I guess thats to small? I now have 9 X 1 3/4 Thanks

I don't sanitize or boil the corks, I dont think i let them sit upright before i laid them on side

Yesterday I opened a bottle to try and my corks are soaking up the wine. You can see the color change on this cork. This wine was stored at a High temp probably Hi 80'sF. "Not Ideal" Do you think the high temps caused this or my corks are to small, to cheap. Any advice appreciated. Thanks

well not sure what you are asking that could be a finish gravity of a big beer, what did your Hydrometer say when you started

Blue Berry Honey from AHS, Started this batch last Dec 2011

What would be a good kit to buy to have some wine ready for gifts in December? $70 to $100. Looking for a little residual sweetness, Not Dry, No Oak, Not Welches. Something nice I can have ready in 6 months. Does not matter if its white, red, or purple. Any suggestions