Recent content by akira7799

So, here are some tasting notes: Appearance - Good color, good legs. Fairly decent color permeation from edge to edge. Aroma - Faint sweet aroma reminiscent of cotton candy. Not super aromatic; need to struggle for a good bouquet. The acid may be killing other scents. Body - On the...

I used 71B-1122 for mine. It metabolized a bit of the malic acid and helped with the acid bite. I used 2oz. of medium toast French oak chips in primary and 2oz. of French oak cubes in secondary with ML bacteria. I used more concentrate, but it bumped the acid a bit. You should most...

Any updates?

I just wanted to let everyone know that I recently placed an order with Russ over at Buckeye Hydro and was overwhelmingly impressed. At every step of the purchase process I was taken-aback with Russ's knowledge, customer service, prices, and overall assistance. I reached out to Russ late on...

AKJayden, Goofynewfie is correct, what you're seeing is most likely fermentation. However, instead of using bread yeast I'd suggest using a wine yeast, especially one with that exhibits a killer factor (to kill the bread yeast). http://www.scottlab.com/products-115.aspx#killer is a good place...

To answer your question, yes, you can add tannin to this concord recipe. I'm trying a "lipstick on a pig" version of this. I gave it a full complement of additives for a 5 gallon batch: - 0.4grams of Lallzyme EX - 5.2 grams of Opti-Red - 6.5 grams of Tannin FT Rouge - 2 oz. of Toasted French...

RichCityFireGuy, After adding 1 campden tablet (or 1/4 teaspoon of potassium metabisulfite) you need to let the must absorb and meld with the metabisulfite before pitching yeast. If you pitch too soon, without an active starter, there's a very decent chance that the metabisulfite will...

Well said...that'll fix it even better than my suggestion.

It all depends on the strain of yeast you're using. I using a "no-foam" or "low-foam" yeast, I'l leave 3" or 4". If using a significant foaming yeast, I'd leave 5"+. Hope this helps, Dave

Okay guys, here it goes. First a picture of the beer: Now, onto the notes: Appearance: Pours a slightly dull amber with good head retention. Slight lacing can be seen after a few sips. Aroma: Almost all hop aroma. Floral and strong. Not overpowering, but an ever-present knowledge that...

Sorry guys, I've been down with a stomach virus all week long. I'd love to pour a glass of my creation, show it off and have a taste, but my stomach would be cursing me for the next day or two. Maris Otter works very well and balances nicely, but 2-row would work fine.

I'll get a photo and tasting notes tomorrow when I get home from work. The couple of young beers I tried were pretty good to ensure proper carbonation. Nice flavor, good heat/malt/hop balance.

Bottled 5 gallons with 5oz. of dextrose until I got down to the brown peppery gunk layer that m00ps was talking about. I'll update on final taste when it's primed up. At bottling there was really good balance between hops and pepper flavors.

Patrick87, I bet homegrown jalapeños would do really well with this beer. Since their homegrown, you'd probably have a better handle on Scoville units and the amount of spice they impart into the beer. m00ps, Thanks for the heads-up on the bottling vs. kegging. I was thinking about...

Ended up dry hopping for 6 days with the hops and jalapeños. There are awesome hot spicy notes now that balance well with the hops. I did get more "hot" than hops, but I'm hoping the hops flavors will come out more with a bit of aging.