Beemaster's International Beekeeping Forum
ALMOST BEEKEEPING - RELATED TOPICS => FARMING & COUNTRY LIFE => Topic started by: danno on February 27, 2014, 04:06:10 pm
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Good time of the year to be fermenting stuff. I've got a Southern English Brown Comp coming up in about 7 weeks. I made one last weekend that has fermented out and will be racked to a secondary on Sat. I have the grain weighted out for a 2nd one that will be brewed that day and Fermented from the harvested yeast from last weekend. The 2nd brown is getting a cup of roasted black walnuts in the mash. This is a brown secret that has payed off with a 1st place in the past
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Vance you have to be making something
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I have 10 gal of beer ready to bottle and three more batches to brew.
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I will brew my competition nut brown today. Outside temp is finally in the high teens so working in the garage will be tolerable
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I've made a few ales without much luck. Either to much carbonation or not very palatable. I think our very hard water adds to the bad taste. I think I will try a mead next. Have you ever made a batch?
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I've made a few ales without much luck. Either to much carbonation or not very palatable. I think our very hard water adds to the bad taste. I think I will try a mead next. Have you ever made a batch?
Have you tried the ale kits. Hard to mess up. I keg my beer and most are force carbonated except the comp beers have to be in unmarked bottles. I have made a lot of meads. My wife and I are dry wine drinkers both red and white. Personally I think mead tastes bad when made dry so I make it sweet and give it to friends
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I tried an American Pale kit and it was drinkable. Nothing to really brag about though. I'd really like to clone Sierra Nevadas' IPA. I love that beer. I don't force carbonate, I've just used priming sugar. Also I've only used liquid malt extract. I would like to learn to malt my own grain. I've heard it makes a better beer. What's your thought on this? Thanks for the heads up on the dry mead.
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I tried an American Pale kit and it was drinkable. Nothing to really brag about though. I'd really like to clone Sierra Nevadas' IPA. I love that beer. I don't force carbonate, I've just used priming sugar. Also I've only used liquid malt extract. I would like to learn to malt my own grain. I've heard it makes a better beer. What's your thought on this? Thanks for the heads up on the dry mead.
You can make better beer with all grain but I buy it already malted. Malting is not that hard but I leave that job for the malters. I buy grain in 50 pound bags.
Extract makes really good beer as long as it's not old. Dry malt extract has a longer shelf life. Down load Beer Smith. It has a free trial. Then it's about 25.00 for life. It's a great brewing tool.
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O.K. Thanks danno.
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http://www.beertools.com/html/recipes.php (http://www.beertools.com/html/recipes.php)
This is a good home brewing site also.
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Fermenting yes, brewing no. Have a number different meads put up, and a cherry melomel. Going to try a peach melomel next.
JC
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I drank half a bottle of a peach melomel that is a year and a half old. It is very good but I flocculated up and should have made sure that it was really thru settling out. I have three different meads that I am ashamed to give away or serve to many guests because of sediment. I need to have a big party and get rid of most of it.
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I have two comps. coming up. First is a oaked brew that ill be making a oaked maple porter. The 2nd is a anything goes open comp with none brewer judges. For this one I will be making a peanut butter porter
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Hey Vance, did you have the peaches in at the start of fermentation, or did you add them in towards the end?
JC
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Since December I made 70 gal of Yuengling larger clone, will be bottling the last batch tonight. I think I am ready for summer.
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Hey Vance, did you have the peaches in at the start of fermentation, or did you add them in towards the end?
I added them to a KIV 16% ABV must that worked out in three days! It wasn't supposed to go that fast but it warmed up in my brewspace. I am going to make another batch as it turned out well. The sediment is because of the damnfool who bottled it too quick.
JC
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nella
only if the moose would stop by or the chickens you'd have a party
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I have a peanut butter porter about ready for a July 19 completion. And a oaked maple porter ready for a Aug Competion
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I have fallen on to the wagon. I have so darn much put up now I can't justify too many projects. I still have probably 40 gallons aging in carboys. I do need to get a couple projects done before it gets hot. I have a lot of fruit in the freezer that needs used. I like KIV-1116 for melomels. It finishes the primary fast at 70F and then the fruit goes on for ten days to two weeks and then a long rest in an airlocked carboy. It is time to get a bag of cornmeal though.
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Vance I just use cracked corn instead of corn meal.
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I do not have anything going atm, but hopefully will find the time this year to do something.