Tag Info

Hot answers tagged

8

A sanitary piece of aluminum foil crimped over the top or even a plastic baggy with a rubber band on the outside (either use a new roll/box or pour some of your favorite high proof liquor on it just to be sure) should do the trick. Bacteria and wild yeast in the air typically move with air currents (cough/sneeze/fan/air vent...), but without any air ...


6

I'd be cautious of using corn syrup, it usually has salt and sometimes vanilla flavoring in it in addition to the actual corn sugar syrup. Go with regular table sugar (sucrose), or malt extract if you have some to spare. KOTMF has got a handy calculator to help you determine how much you should use: http://kotmf.com/tools/prime.php


5

Generally, a beer created without the use of hops is called a 'gruit' or 'grut'. 'Gruit' (or 'grut') can also be the term used for the mixture of spices working as a bittering agent in the beer. Some herbs commonly used in gruit: sweet gale mugwort yarrow ivy horehound heather juniper ginger aniseed carraway and really, anything else a gruit producer ...


5

Dallas, Texas; San Diego, California; Jacksonville, Florida; Phoenix, Arizona; Denver, Colorado and Columbus, Ohio. Here is their website on it: http://www.coorslight.com/innovations/homedraft.aspx They are currently only in test markets. You can find out more info on their Facebook page. http://www.facebook.com/pages/Coors-Light-Home-Draft/120696661275064 ...


5

I'm HIGHLY suspicious of substituing aspirin for metasulfate (the active compound in Campden tablets). Different chemicals and I've never heard of aspirin being effective against yeasts at normal concentrations. Certainly not a single tablet or two (or more). Aspirin is not an effective antimicrobial in the concentrations that you would want to drink. It ...


4

I eventually got around to it, kept it very simple: Recipe: 3.5L water 0.667 kg "Organic raw blue" agave nectar (I was looking for "dark" for a stronger flavour, but they didn't have any) Bring the water to a boil, and leave it there about 20 minutes to sterilize it. Let water cool to about 40-45C (the label on the agave nectar bottle suggested that the ...


3

I have no idea if this would work, but if you were using a carboy couldn't you just stretch a balloon over the top and put a few small holes in it with a pin? I would think the hole would seal up, but open if there is enough pressure from the CO2 and allow the gas to escape without letting oxygen in. Obviously I have never tried this, but your question got ...


2

Agave nectar is a heat processed root-starch that isn't all that different from HFCS. There's a fair bit of discussion about it's healthy credentials. It's not the same as what's used to make tequila which is made from the juiced leaves. That being said I bet it'll ferment just fine. It'll probably offer a slightly different profile than honey does, but ...


2

Personally, I have a jury-rigged blow-off. I have the typical universal Carboy bung that the airlock goes into, and put in my old racking cane (that was wanting a use once I bought the auto-siphon). Then attach the hose that fits the racking cane, bottling bucket, bottle filler, etc. and coil in a spare 1-gallon bucket with water. Might not be as good as ...


2

Find a huge plastic bin with a top that you can put your fermenter in. Sanitize the walls of the bin. Put in the carboy of wort. Pitch a huge starter... and welcome to the world of open fermentation. EDIT with addition: I suppose you could just as well put an inverted glass cup over the top of a carboy. That would keep stuff from drifting in from above. I ...


2

Old school method is to kräusen it. You would add a portion of actively fermenting beer to your priming bucket. You can also do this with plain wort, but the fresh and healthy yeast in actively fermenting beer has a few benefits... clean up diacetyl, acetylaldehyde, and other fermentation by-products. Here's a calculator for how much gyle to add: priming ...


1

One thing I have begun to experiment with is a double fermentation of my apple cider into a more potent agave fermented cider-wine. I start off with the the traditional cider making of my apple cider. Then when it has stopped fermenting I add more sugar (agave) and the fermenting continues. This increases the alcohol percentage from 7%the to anywhere up to ...


1

This is a fun game. How about a condom with a small hole poked in it? Lubricant free, of course. There is definitely a slight chance of contamination, but a pin prick of a hole is better than open fermentation. And the condom should be a tight enough fit to make a seal around the neck of the carboy. Might need to buy Magnums though...



Only top voted, non community-wiki answers of a minimum length are eligible