Recent content by rengelma

Has anyone ever used on of these cross shaped stirring bars? Seems like they would generate the most turbulence. http://www.amazon.com/dp/B007EZ3IBW/?tag=skimlinks_replacement-20 I tested my homemade "zero cost" stir plate with a hard drive magnet in a mason jar... awesome vortex. I think...

So if I add the fruit at the secondary (after a full primary fermentation), and it kills the yeast the worst case would be that the sugars from the fruit don't ferment and I force carb it in a keg. I was leaning towards molasses over honey. Also, I think rcsoccer is right, add the spice in a...

Ok here is another question... what about preservatives in the dried fruit? Will they impact the health of the yeast or fermentation? I found some dried fruit that has sodium bisulfite, potassium sorbate, or sulfur dioxide... I know in the past I've had apple cider with some of these chemicals...

This looks like a good recipe based on the Radical Brewing Fruitcake Old Ale... http://hopville.com/recipe/934213 I would only caution that adding vanilla extract to the boil can be disappointing since it has a tendency to cook off, I personally prefer to add a whole bean in the secondary...

I've been thinking the same sort of thing... Fruit cake beer... I'm leaning towards cherries, pineapple, and golden raisins... soaked in brandy or rum for a day or two and add to the primary. Add a vanilla bean to secondary... and maybe a touch of all spice and a clove or two. toying with...

yeah, it had been in the Primary two and half weeks, I had pulled it out of my freezer-fermenter box as the krausen started to fall for a d-rest and a couple days later I moved it into the secondary and took a gravity reading in the process. I know I might have been able to save some...

Red Star Premier Cuvée -18% tolerance will ferment down @ 45 degrees... should avoid the potential off flavors from bring the temp up too high, claims to be a "clean and neutral" fermentor. Probably won't alter the good yeast flavors already produce by my lager yeast. Has anyone ever finished...

I already did a d-rest and moved to secondary...probably shouldn't have moved it off the yeast cake

So, I decided to make a big lager and I think I over shot my mark... I started with a 5 gal batch with an OG of 1.106 (I was thinking Imperial stout w/ lager yeast) I pitched a massive yeast starter decanted down to a 1/4 gallon of yeast slurry (WYeast 2206). No problems with starting...

That's exactly what I'm going to do...here is my ingredient list. I plan to brew this weekend and expect to enjoy it sometime this summer. Ingredient Name Amount Main Malt Briess Munich Liquid Extract - 6 lbs, 0 oz Briess Sparkling Amber Liquid Extract - 6...

Just bottled it today, but I probably should have just dumped it down the drain... it looks like a good beer smells ok, but has an overwhelming sour taste. I can't think of how it may have been infected, unless it's something from the toasted pecans. I've never had a beer go this bad...

Hmmm I moved mine to the secondary last night and took a gravity reading.... went from 1.074 to 1.022 so it's basically on the "heavy" side but I'm worried because the sample tasted sour. I gave the carboy a swirl a few minutes ago to smell what was coming off the air lock and I think something...

so, I don't do a full boil... I start with 3 gallons and add water/ice at the end. So my timeline would look like this: - Steep Specialty grains 20 mins or up to 150 degrees - Add my extract and first hops keep at temp for 20min - bring to boil - 60 Min and rest of the hop schedule Perle, GR...

I hadn't thought about adding some of the extract pre-steep... As for chilling... I do a three gallon boil and add two gallons of ice to chill, then I top off with water to 5 gallons unless my SG is on the money. I've got a freezer that I use as my hot weather fermenting box, I could crank...

Here is the basic recipe/hop schedule I'm looking at.... I think if I treat the first bunch of Tettnang hops like special grains and steep them pre boil I could gain the same effect as first wort hopping in an all grain recipe. Briess Munich Liquid Extract - 6 lbs, 0 oz Briess Sparkling Amber...