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I don't get it. I added two half flats of washed, fresh June berries plus pectinase to a 5 gallon batch of apfelwein in a carboy @ ~70F. 2 weeks later, it had a strong solvent flavor (paint thinner). Now after another 2-3 weeks, it remains present. :confused: Moreover, I made this in...

A buddy concocted the recipe below. Not sure how it fits into the BJCP style guidelines. Fermentation temp was 68F and ABV is 6.6%. Appreciate your input. Ingredients: ------------ Amt Name Type # %/IBU 5 lbs...

Hi, with camping season upon us, I'm soliciting recommendations for microbrew style beers in cans to take on the trail. What's your fave aluminum clad hoppy wonder brew?

How does this sound? 3 lbs of Trader Joe's dried apricots (chopped up) to 6 gallons of Apfelwein after primary fermentation is finished. Rack after one week to keg and carbonate. -J

Planning to dispense 3 corny kegs through a steel plate jockey box. The beer will be fully carbonated and 68F. The owner of the jockey box recommends icing the kegs to reduce beer temp prior to serving. Looking for suggestion of what type of bin/tub to ice down 3 corny kegs at once. Sent from...

24 hours into EdWort's apfelwein (followed original recipe without any mods) and the Montrachet is kicking up foam (glad I have head space). Temp is 70.3 by IR thermometer. I was not expecting Krausen. What gives?

All was proceeding swimmingly for the high gravity (1.160) blackberry/raspberry melomel with 50 ppm sulfite. Using 71B-1122 yeast @ 62F. Last Sg reading (16 hours ago) was 1.112. I've been using SNA (1/3 FermAid+ 2/3 DAP). Added 3/4 tsp on day 0, 1,2, and day 4 when SG reached 1.112 (As I...

I'm making a mead with OG 1.160, using 71B-1122 (dry yeast). After rehydration (using Goferm), I pitched directly into the must. 48 hours later, no action, no drop in OG. So I made a starter. Same yeast strain and rehydration protocol but I fed it a little must diluted in water, then an hour...

I have a 5 gal recipe in a 6 gal pail (20 lbs honey, 8 lbs blackberry). I'm temp controlling (62F). Using 71B-1122 yeast. Will this sucker foam over? Or are meads tamer like wines and ciders? Need to know so I can prepare SWMBO for the impending disaster.

With a bourgeoning raspberry season in the PacNW, I'm determined to try a raspberry melomel. Planning to follow the recipe in this month's zymurgy substituting 8 lbs of fresh or fresh frozen berries for commercial purée. Is freezing enough to reduce contaminants? Do I need campden tabs? How many...

Scientists conclude ongoing exposure to Saccharomyces cerevisiae causes, “Brewer’s disease,” a condition characterized by the irrational devotion of a vast excess of money, time, and space to making (‘brewing’) an overabundance of beer.

Place starter culture in a part of your home that is one floor above the main living area. With the extra trips upstairs to “check” on the starter culture, you burn many extra calories.

A while back, I switched from Star San to Triple San. I switched b/c my LHBS carried Triple San and it was cheaper than buying Star San online. I was assured by my LHBS (which is also a wholesale supplier to many craft breweries in the PacNW) that the product would perform as well as Star San...

Dear Beer Folks, These researchers ought to enlist homebrewers to dig more deeply into dopamine release. If I had to guess, I'd ascribe maximum dopiminergic potential to "C" hops and Marris Otter. Let the experiments begin-anyone have a positron emission tomographer I can borrow for a...

Awesome water for brewing in the Pac NW. I don't filter. Should I? I'm wondering whether I should at least get rid of chlorine? So far (two years into A.G.) I haven't filtered and don't perceive off flavors.

An remedies for an otherwise sound beer (Kolsch style) that was underbittered and is presently kegged? And while on the topic of underbittering, are there any respectable beers/fermented malt beverages (undistlled) made without hops?

The story begins last October. SWMBO and I purchased 100 lb Eastern WA riesling. Everything went well until conditioning/back sweetening about 2 weeks ago. Before conditioning/back sweetening, The wine was cold conditioning/clarifying. It tasted clean and fruity but too sour to leave dry (?low...

Even on the board for a month or two (or three) but hadn't seen the intro forum. I've been brewing for about 2 years, began with AG my second batch. I brew 5-6 gal about once a month. I have a keezer with taps running from my garage to the kitchen. My other hobbies/interests are snowboarding...

I haven't tried tossing pellets directly into my 15 gal Blichman boil kettle. WIll they clog the outlet tube? Do I need a fancy whangdoodle to prevent this?

Never been a huge fan of "wort." How about, "The Sticky." :fro: