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KJI

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About KJI

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    Brewmaster in Training
  1. Welcome Aboard .... looking forward to finding out the answer to your question.
  2. Brew On... have fun with the 5 gallon kits.
  3. That depends on how sweet you want the stout.
  4. TMed wrote: KJI wrote: TMed wrote: I have batch primed my last 6 batches and find that its easier, not necessarily faster. And one more thing to sanatise. But I don't think ill go back to bottle priming unless my slimline breaks :laugh: All Hail the Mighty Slimline !!! @ $7 YOU BETTER BELIVE! I love mine and you're right .... you cant beat the price!
  5. I too went thru the consumption of the mass produced market product when I was younger (mainly looking for a buzz back then). When I was introduced to micro brews from a family member I never went back to the mass produced stuff. It wasn't until I started homebrewing though that I really appreciated the micro brews and started noticing the hop differences and malts. Anyways, just wanted to say welcome aboard and welcome to the addiction...errr club!
  6. TMed wrote: I have batch primed my last 6 batches and find that its easier, not necessarily faster. And one more thing to sanatise. But I don't think ill go back to bottle priming unless my slimline breaks :laugh: All Hail the Mighty Slimline !!!
  7. Basically, I have 1 1/2 gal of cider that is getting close to bottling and 1/2 gal of unfermented cider in the frig. I'm not sure how to go about sweetening it up some for SWMBO without using lactose and still have it carbed. How do you back-sweeten with cider and then carb? without the yeasties going all crazy again. My LHBS said I should use the potassium sorbate tabs and back-sweeten, but to my knowledge this will kill the yeasties and I won't have any carb if I do this and then bottle. Also, Can you use cider to prime your cider and if so how much? I'm not looking to back-sweeten it here just carb.
  8. I use an auto-siphon and rack to a slimline for bottling to avoid the trub dilemma. Before that I would very gently prop up the back of the fermentor about half an inch the day before bottling to try to get the most out of it. Some here cold crash before bottling to help settle out and clear up the beer.
  9. Here use this priming calc... it has DME listed as a priming agent. hbd.org/cgi-bin/recipator/recipator/carb...on.html?11878171#tag
  10. dferron wrote: What about those of us who don't do Podcast?
  11. dferron wrote: You will find the latest version of Qbrew and the database here: http://www.thescrewybrewer.com/2010/09/qbrew-homebrewers-recipe-calculator.html It is about 1/4 of the way down on the left side of the page. Thanks ... Shoulda known just to go to Screwy's .... Too many Triple Horses tonight me thinks.
  12. MuHaaaHAHAhaahahaaaaa!.... uh ... I mean ... Welcome Aboard!!
  13. pswams26 wrote: hmm odd I thought I had the latest database. thanks for the info Hmmmm... speaking of that ... Where is the latest database for Qbrew?
  14. Sounds fun and somewhat like what I'm doing with the WCPA's that I have stocked up. Keep us posted on how things turn out
  15. You can use the instant ... I just suggest rehydrating it, since it is probally freeze dried, before adding it (that way you can adjust for taste/flavor/intensity of the espresso). I use the instant espresso when camping. Tastes fine, and as for the purposes that you intend to use it for (adding espresso flavor to your stout), should be fine. The stout is going to hide the more complex flavors that you find in say a Starbucks espresso anyway. Soooo... unless your an espresso snob, use the instant.
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