[Red_Devil 232]

SYMPTOM

Beer is crystal clear

FAULT

It is water. Somebody is trying to sober you up.

ACTION

Punch Him!

[Red_Devil 232]

Ping to Y’all!

[Repulican Donkey]

Where in Texas?

[JRandomFreeper]

LOL!

I have 40 liters of my adapted summer brew going on a staggered rotation. The first 20 liters went from 8% spec grav to 2.5% in a week, and is just sitting there at 2.5%... I really want to bottle it tomorrow.

I tried some today, pre-carbonation, and it was ok, but very pale since I accidentally used Brer Rabbit(tm) syrup, instead of molasses.

Daughter came by today and while I was out of the room, she snagged a drink from my mug and when I came back she said: "That wasn't lemonaid, was it?" ;)

/johnny

[WorkingClassFilth]

My heart bleeds for you. I have a mature orchard of a dozen trees and have taken seven - count ‘em - seven apples this season; late frost killed the blossoms. It was my sincere desire to brew hard cider this year but, alas, it was not to be.

Oh well, there’s always next year.

[WorkingClassFilth]

Anyone know the limit of brew life of kit grains if they are uncracked?

I asked because I have two kits laying around that I planned to brew this weekend but I know for a fact that these kits are over a year old. Grains are whole and sealed in plastic bags.

Whaddya think?

[Mr Ramsbotham]

I've been making Belgian Trappist-style ales for the past few months; a lot more fun and creativity involved than plain ales and lagers. I've got a batch I bottled two weeks ago, and tomorrow I'll be cracking one of the sample bottles I set aside for just that purpose. I'll also be brewing a concoction I intend to call "Shatanas Ers," with all kinds of fermentables, leftover HG Trappist yeast from my last batch, and a whole bunch of subtle flavors derived from various liqueuers, bourbon, and cherry wood chips. (Incidentally, the name is from Chaucer's Summoner's Tale.)

While I'm at it, I must say that I've become a devotee of yeast starter and oxygenated wort. It doesn't cost too much to infuse your wort with real oxygen; just a small investment in a diffusion stone and a regulator for the small-size oxygen canisters you can buy at Lowes or Home Depot. You get beautiful fermentations that start very quickly and provide maximum attenuation.

[ctdonath2]

For mead: any suggestions on keeping yeast alive and happy as long as possible (to wit maximum fermentation) while staying as simple & old-school as possible?

[Centaur]

Please add me to your list.