Recent content by elementfiftyfour

There are butt loads of homebrewers here in the NOLA area. The Crescent City Homebrewers are pretty active and brew at least one big batch a month as a club. I think now that the weather is warming up the brew schedule may slow down a bit but plenty will be drank.

I really like Bayou Teche LA31 and yes they are great people. I do however have a problem with the poor quality control on the bottling at Lazy Magnolia though. They must not clean their bottles well after they fill and cap them because they always taste like iron for the first few drinks. I...

This batch started at 1.058 and I checked it this morning and it barely gave a reading above 1.00 so it is pretty dry and hence the need for back sweetening. I expected it to get pretty low though since I used Red Star Premier Cuvee Champagne yeast. But since this is my first batch of Cider I...

Okay so my first batch of Cider is done and I'm ready to keg and chill it down. I am going to back sweeten it a bit with some concentrate but I would also like to add some "Fall Flavored" spicing to it to give it a little extra interesting flavor. Anyone have any suggestions on how much or...

Two potatoes are standing on a street corner. How do you tell which one is the hooker? ..... The one that says Idaho. :cross: That joke just never seems to get old.

I wish I had seen this earlier but if it still helps you out the Avenue Pub is our local place to get a damn good beer. In my opinion they have the BEST beers in the city. http://theavenuepub.com/

Howdy y'all! I'm fairly new to the Cider fermentation and I just wanted to get a couple of questions answered if possible. I have done a couple of unsupervised fermentations of cider by just allowing them to naturally ferment in the refrigerator over time. I didn't put much effort into it...

The quick answer is that you put your dry, cracked grains in the mash tun. Dump the hot water over them at the desired temp and volume. Let the grains steep to extract the sugars for the wort, usually 60 mins. Drain the wort from the mash tun into your brew kettle through a filter and then you...

Thanks for the reassurance. I guess I'll give it a try this weekend when I brew up my ESB.

Wow there are too many pages to read through. Anyone have opinions on what works better, the stainless steel braided hose or a drilled bottom mesh? My buddy has the drilled bottom mesh in his mash tun and we have had good success with the wort draining. I already had the stainless mesh braid...

Aside from putting about 1oz of nearly 75% ethyl alcohol into 5Gal (640oz) of beer what are the other reasons this is a bad idea? I'm a somewhat new homebrewer, only been doing it for about 4 yrs, so I'm not trying to act like I know it all but I am asking as an interest in the scientific...

Just curious why this is a bad idea.

I would suspect that the contamination is more due to the air let when you dry hopped in rather than the Hops themselves. If you are really scared contamination due to dry hopping you could soak the hops in just enough Bacardi 151 to "sanitize" them. The alcohol strength should be enough to...

The awesome name for this beer is what caught my attention but the final product actually is what sold me on this recipe. My friends, family and myself were all quite happy with how the first batch came out so I'll be brewing a second batch tomorrow. Cheers,