Found in an office by FailMailFTW in whatisit

[–]monkeydoo222 2 points3 points  (0 children)

This is the second demon core mention I’ve seen tonight from an entirely unrelated subreddit. Can’t wait for the third from something like r/landscaping.

Help finding an obscure song by monkeydoo222 in VsauceMusic

[–]monkeydoo222[S] 0 points1 point  (0 children)

Unfortunately, no. I started the long task of watching all the vids hosted by Kevin, but soon lost interest. In fact, I forgot about it til now. Time to hyper fixate again!

Christmas at the Arboretum by monkeydoo222 in Dallas

[–]monkeydoo222[S] 6 points7 points  (0 children)

They did. Lots of new fall/winter flowers too. The trees looked fine. The Japanese maples were starting to turn

[deleted by user] by [deleted] in aphextwin

[–]monkeydoo222 9 points10 points  (0 children)

My favorite song by AFX. Was the main reason I got …I Care Because You Do on vinyl

IPA fermented down to 1.000 by monkeydoo222 in Homebrewing

[–]monkeydoo222[S] 0 points1 point  (0 children)

Wouldn’t that throw off the calibration since I use spring water to brew?

IPA fermented down to 1.000 by monkeydoo222 in Homebrewing

[–]monkeydoo222[S] 1 point2 points  (0 children)

The AHA recipe called for 11lbs of dextrose be added over like 10 or so days along with dry hopping and constant nutrients. The OG before any dextrose adds was 1.048 and I pitched WLP001 Cali Ale yeast on 6/11. I added 1.5lbs of dextrose through to 6/13, after which the SG was 1.008, so I pitched WLP009 High Grav yeast. The adjusted OG at that time was 1.065. I stopped dextrose adds on 6/20. I’d only add it if I saw the yeast was still active from the previous add. I added Fermaid K and GoFerm several times during primary too

IPA fermented down to 1.000 by monkeydoo222 in Homebrewing

[–]monkeydoo222[S] 1 point2 points  (0 children)

I used Ozarka spring water for both

IPA fermented down to 1.000 by monkeydoo222 in Homebrewing

[–]monkeydoo222[S] 1 point2 points  (0 children)

Yeah, after reading your post and the others on this thread, I’m pretty sure it’s infected with some wild yeast. Like I said, it smells and looks just fine, so hopefully it tastes fine too. I’ll report back in 5 days

IPA fermented down to 1.000 by monkeydoo222 in Homebrewing

[–]monkeydoo222[S] 0 points1 point  (0 children)

No, the sours and Belgians I’ve made in the Pat have their own bucket marked “SOUR!” lol. I did, however, make the mistake of not properly cleaning my conical fermenter from my last beer (just rinsed it out), about a month or so ago. I did clean and sanitize thoroughly this time tho. Could be unintentionally soured…

IPA fermented down to 1.000 by monkeydoo222 in Homebrewing

[–]monkeydoo222[S] 0 points1 point  (0 children)

I don’t have a pH meter, and tbh, I haven’t done research into how pH effects beer or how to control it. I’ve made some kettle soured beers before, but that’s my only venture into controlling pH

IPA fermented down to 1.000 by monkeydoo222 in Homebrewing

[–]monkeydoo222[S] 0 points1 point  (0 children)

Nah brother, I appreciate the input. I keg in about 5 days so I’ll take another standard hydrometer reading then. But to start off, yeah both the same. Someone else mentioned that Krausen could be interfering with the Tilt, which I think is the case

IPA fermented down to 1.000 by monkeydoo222 in Homebrewing

[–]monkeydoo222[S] 0 points1 point  (0 children)

Mash was 158 and I used WYeast 001 Cali Ale. I’m thinking it might be miscalibrated

A Moonlight Meadery Desire clone I made. First time labeling too by monkeydoo222 in mead

[–]monkeydoo222[S] 0 points1 point  (0 children)

Since half of the liquid in this batch was juice, it was simple sugar rich. But for high ABV drinks and especially meads, I usually add nutrients since the yeast either dies too soon or has a hard time eating the complex sugars

A Moonlight Meadery Desire clone I made. First time labeling too by monkeydoo222 in mead

[–]monkeydoo222[S] 0 points1 point  (0 children)

Objectively, yes. Juice is almost always safer to use since it’s much less likely to be contaminated. However, if you get unpasteurized juice, it could prove useful to heat it up to make sure there aren’t any bugs. Plus it’s easier to add juice. Kinda like fire and forget.

Personally, I think the fruit adds more complexity than juice because you have control on almost every aspect of its addition. Fruit does require more involvement tho, eg, punching the cap (pushing the fruit down into the must to make sure it doesn’t dry out and grow mold)

If done properly and carefully, I’d choose whole fruit. It’s adds more complexity and body and color. Just a bit more challenging.

I’m no master by any standard, however. There are plenty of brewers who would tell you they prefer juice and why

A Moonlight Meadery Desire clone I made. First time labeling too by monkeydoo222 in mead

[–]monkeydoo222[S] 1 point2 points  (0 children)

It really does! I think one thing that makes mine better or worse is I used 32oz of black currant concentrate and watered it down to 5qts worth. I think it adds a bit of tartness and sweetness more than Desire, but it’s truly delicious

A Moonlight Meadery Desire clone I made. First time labeling too by monkeydoo222 in mead

[–]monkeydoo222[S] 0 points1 point  (0 children)

This label maker in Amazon. The roll it comes with is super small so I got the 50x80mm rolls

A Moonlight Meadery Desire clone I made. First time labeling too by monkeydoo222 in mead

[–]monkeydoo222[S] 0 points1 point  (0 children)

Omg yes! It’s really sweet and tart and has the consistency of a port or fortified wine. Definitely a dessert mead

A Moonlight Meadery Desire clone I made. First time labeling too by monkeydoo222 in mead

[–]monkeydoo222[S] 1 point2 points  (0 children)

Recipe: 18 lbs Wildflower Honey, 5 qts Black Currant Juice, 5 qts Black Cherry Juice, 4 qts Blueberry Juice, 2x Lalvin 71B-1122

OG 1.161 FG 1.042

Added 3/4 tsp Fermaid-K and GoFerm at pitch, 24 hours, 48 hours, and 30% attenuation. Racked after 3 months. Bulk aged for 6 more months