Search results

You can always use part of you hydrosample to sweeten at different level. Just make sure you are doing it in measurable amounts. I did a similar thing when I backsweetened with truvia.

I have learned pretty much everything I could ever want/find from this site. I started with John Palmer's "how to brew." Rock on brother. Welcome to the hobession!

Cheers on the pub! I'm rather jealous. +1 on the bottle of Telly

If you really wanted to do it, you could bottle at a couple points over estimated FG then test the bottles over the next few weeks to check carbonation level. Once you reach the desired carbonation you could bottle paturize on the stovetop. That's how I'd do it if I REALLY wanted to carb with...

I'm thinking about buying a 5g barrel. Shipping and total to 70118? Thank you brother

This cider looks awesome. Please keep us updated. Subscribed.

+1

Sorry I don't know what juniper tastes like but I would form the poll in more of descriptive answer. (piney, earthy, oakey and the such) So you can get a description of what people think it is close to.

I just want to know the temperature difference. How cold is it? Can't give away trademark temperatures I guess... :cross: :drunk:

Pitch

Subscribed

90% of my forum browsing is done on the HBT iPhone app. Including this post. I have both the touch and desktop version of beeralchemy. I personally love the ability to change a recipe or update something on the go then sync it. I transcribe my tasting notes with a dictation app then copy...

I'm interested in this as well. Have a similar idea with one of my Belgians.

I brewed a banana dunkel with that yeast. Fermented at 75 and got the flavor I wanted with just the yeast. It seems high but I got the banana esters I wanted.

Subscribed. Very interested. Good luck brother!

He had already posted it. Congrats man! Interested in how you distribute your product. What's the name and flagship brew?

I also tried to install the same version a couple times with no success. Any thoughts?

I just pitched a FES on my cake of 1084 a couple days ago the ferment went off like a rocket. I didn't have a swamp type cooler set up so it fermented in the high 70's till I could get it in a workable cooler. It was only there for an hour or two. Anything above 72 will produce some off esters...

Hello from New Orleans

Anyone use one of these? I'm intrigued by the concept. Does it work as advertised?