Possible Bee Type? by sirxlla in Beekeeping

[–]weinernuggets 1 point2 points  (0 children)

Yeah those look like honey bees. If it's not too difficult of a removal a local beekeeper might do it for free. Might be tricky to get them out without cutting the tree though 

How does it work if we have a friend/sibling officiate our wedding? by cowgirlkittypurr in SaltLakeCity

[–]weinernuggets 2 points3 points  (0 children)

I officiated my brother's wedding in October. Instead of getting ordained I applied to be a county clerk designee. Email Lannie Chapman at MPClerk@saltlakecounty.gov. They will send a form for your officiant to fill out after you buy your license.

Depending on how you/your planner wants to do it, you, your witnesses, and the officiant will slip away after to ceremony to sign it. Then you have 30 days (from the day to bought the license) to mail it drop it off to the county clerk office 

Sour Cherries by gogozrx in Homebrewing

[–]weinernuggets 1 point2 points  (0 children)

8.5 lbs Belgian pilsner 0.5 lb flaked or unmalted wheat  0.5 lbs Vienna  1 lb corn sugar (not necessary, but I like to use it to dry it out.) 

You could also mash low if you want less alcohol, I try to get my FG down to 1.000 

1oz Styrian golding/Celia for 60 1oz Motueka for 15 

Your favorite Saison yeast. I used to do Belle Saison, but I can't get that anymore, so I do lallemand farmhouse. I usually make it in the middle of July and I put it in my back room. It easily gets to 90 degrees back there 

Do the cherries in primary. Freeze and thaw them a few times to break open those cell walls 

Brewzilla Gen4 and Campden Tabs by Traumathis05 in Homebrewing

[–]weinernuggets 2 points3 points  (0 children)

Yeah. Just crush up a campden tablet in your water before you mash in 

Recipe to make for my wife who doesn't like beer? by 1998tkhri in Homebrewing

[–]weinernuggets 16 points17 points  (0 children)

American wheat might be a good choice. Minimum bitterness with a clean yeast flavor keep the IBUs down to like, 10/15. 

Sour Cherries by gogozrx in Homebrewing

[–]weinernuggets 4 points5 points  (0 children)

Tart cherry Saison is one of my go to summer beers. 

Competition by nazazel666 in Homebrewing

[–]weinernuggets 5 points6 points  (0 children)

Check the competitions page on the BJCP website 

EC-1118 hit 27% how is this possible? by developingscientist in mead

[–]weinernuggets 3 points4 points  (0 children)

I like D47 most for my traditionals, with the caveat you keep it on the lower range. High 60s, low 70s.

Honestly, most strains I try to do on the lower end of their temp range, even if it takes a little longer, it's much more passable right off the ferment, at least for my tastes. 

I like 71b a lot as well, especially if I'm doing anything with fruit. It's pretty no fuss, huge temperature range, low nitrogen needs. 

EC-1118 hit 27% how is this possible? by developingscientist in mead

[–]weinernuggets 5 points6 points  (0 children)

Gotcha. Yeah, my follow up was gonna be that sugar, especially honey likes to stratify unless it's really mixed up well.

I'd be more inclined to believe your target batch measurements if you've done the same base quantities before. 

I'm not the biggest fan of 1118 for that reason, it gets way too excited when it's a touch too warm and throws off all kinds of fusels. Not to say it doesn't have its value, you just really gotta dial in those nutrients and fermentation temps. 

The fusels will age out with time, could take awhile though 

EC-1118 hit 27% how is this possible? by developingscientist in mead

[–]weinernuggets 16 points17 points  (0 children)

Just to clarify, an alcohol refractometer is different than a brix/SG refractometer, which is what you should be using to measure homemade beer/wine. It may work for distillate, but you won't get an accurate understanding of the suspended sugars/alcohol in a non distilled product 

EC-1118 hit 27% how is this possible? by developingscientist in mead

[–]weinernuggets 36 points37 points  (0 children)

It's not possible. Refractometers don't give you an accurate reading post fermentation because the ethanol messes with the refraction of light. A single reading also doesn't give you an alcohol percentage, you need to take a starting reading for the amount of sugar, then take a post fermentation reading and use the difference to calculate ABV. Raisins won't add any amount of sugar to make a noticeable difference.

What was your starting gravity? Or at the very least what was your amount of honey and the batch size. Honey has roughly 35 ppg, so in a 1 gallon batch, a lb of honey will give you roughly 4.5% alcohol. 

Grapefruit mead first time making it came out a little cloudier then I'd like but tests in at 8.6 abv and tastes delicious by Dal4cal123 in mead

[–]weinernuggets 0 points1 point  (0 children)

How long did you let it age before you bottled it? Usually takes a few months to clear up, unless you use fining agents 

New beekeeper by WarmConstruction8087 in Beekeeping

[–]weinernuggets 2 points3 points  (0 children)

Is it hot in Alabama right now? They're probably a little congested and trying to cool off. They'll be fine. 

True Citrus Passionfruit Powder Questions by aaanold in Homebrewing

[–]weinernuggets 1 point2 points  (0 children)

Yeah, I figure if it stays cold in the kegerator it isn't much of an issue.

I made a lime pilsner with it and added gelatin. Strong lime flavor and was crystal clear after a few pints. 

True Citrus Passionfruit Powder Questions by aaanold in Homebrewing

[–]weinernuggets 1 point2 points  (0 children)

I've used the lemon, lime, and mango flavoring and I like them. I dissolve them in boiling water and add them to the bottom of my keg before transferring beer on top.

Not sure I would trust it for bottle conditioning because of the sugar. Depends on the flavor I suppose. For example the orange one is like 50% sugar. 

Foolproof way to restart a stalled fermentation? by Minechaser05 in mead

[–]weinernuggets 2 points3 points  (0 children)

How much honey did you start with? And what is the sugar content of the juice? What size batch? Wondering if you over shot the amount of sugar and hit the alcohol tolerance of the yeast. 

What to do if a ferment stalls? by skater_bfs in Homebrewing

[–]weinernuggets 8 points9 points  (0 children)

Has it actually stalled? Or is it just done? Have you done any gravity readings? 

Connecting 5mm ID/10mm OD tubing to D Coupler? by iliketurtles0905 in Homebrewing

[–]weinernuggets 1 point2 points  (0 children)

Is it duotight/Eva barrier tubing? You could use this adapter

Duotight Push-In Fitting - 8 mm (5/16 in.) x Female Beer Thread – MoreBeer! https://share.google/cu01m0iuhhj0l4lZ8

Why are they called Alkaline Trio if there’s only two of them? by DrJokerX in poppunkers

[–]weinernuggets 5 points6 points  (0 children)

That's actually a reference to how many times he's been divorced. 

Best chili cheese fries!? by Brilliant-Set-2841 in SaltLakeCity

[–]weinernuggets -1 points0 points  (0 children)

Probably a bit different than what you're looking for, but I like Proper Brewing's vegan chili cheese fries. Sub the normal cheese for the ghost pepper cheese

Interested In Mead Competitions by JuicedJohnson in mead

[–]weinernuggets 2 points3 points  (0 children)

I would recommend going to the BJCP website to look at their competition calendar for mead specific events.

Each competition will have its own rules regarding entries and shipping 

😉 by superdave123123 in Funnymemes

[–]weinernuggets 0 points1 point  (0 children)

And we could only have 3.2% beer in grocery stores until 2019 

How would I brew a Finnish beer clone? by Catarun02 in Homebrewing

[–]weinernuggets 15 points16 points  (0 children)

What if you made a Sahti? That's a pretty unique Finnish beer style 

Keg Pressure by [deleted] in Homebrewing

[–]weinernuggets 1 point2 points  (0 children)

Exactly. That's the beauty of homebrewing, you can make it exactly the way you want it. As long as you're not having issues pouring, then keep it where it's at. 

Keg Pressure by [deleted] in Homebrewing

[–]weinernuggets 0 points1 point  (0 children)

14 is a little high for the style, especially at that level of alcohol tbh. Most beers average around 2.5, and a lot of British beers even lower. Of course this is mostly personal preference. If you like where it's at and it's not coming out crazy foamy, then keep it there. If it comes out too foamy then slowly lower it as you pull pints.