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  1. #101
    AtronSeige
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    Quote Originally Posted by Harhm View Post
    Anybody entering the 2016 Devil's Peak Homebrew competition?
    Me!

    I tasted my beer last night and I think it is good. I just need to get the carbonation right so that I can bottle (the beer is kegged).
    Last edited by AtronSeige; 10th November 2016 at 09:03.

  2. #102
    Quote Originally Posted by Harhm View Post
    Anybody entering the 2016 Devil's Peak Homebrew competition?
    Are the details on their website?

  3. #103
    Senior Member Harhm's Avatar
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    Quote Originally Posted by Michelle View Post
    Are the details on their website?
    Nope, saw it on FB page. Deadline 1 December. I would like to get some feedback on 2 Lagers of mine that I think is not too shabby ;-) Do you guys courier your beers to DP ?

  4. #104
    AtronSeige
    Guest
    Quote Originally Posted by Michelle View Post
    Are the details on their website?
    https://www.facebook.com/events/151839511915348/

  5. #105
    AtronSeige
    Guest
    Quote Originally Posted by Harhm View Post
    Do you guys courier your beers to DP ?
    I use Postnet or Collivery. With postnet you can ship 6 X 440 ml bottles for R99 anywhere in the country.

  6. #106
    Lalvin and hangovers. Has any one noticed a correlation?
    When I make fruit wines, I use lalvin. When i use natural yeast in the fruit skin, then no hangover. Made it for many years, but wild yeast is slower than lalvin.
    Lalvin will completely attenuate the must in 3 or 4 days at cool temp. Wild yeast takes about 6 -8 weeks for a dry fruit wine at room temp.

  7. #107
    Senior Member
    Join Date
    Dec 2014
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    Hartbeespoort/De Wildt
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    No idea about lalvin but some beers give me a hangover. Others don't.

  8. #108
    Quote Originally Posted by CraftyZA View Post
    Lalvin and hangovers. Has any one noticed a correlation?
    When I make fruit wines, I use lalvin. When i use natural yeast in the fruit skin, then no hangover. Made it for many years, but wild yeast is slower than lalvin.
    Lalvin will completely attenuate the must in 3 or 4 days at cool temp. Wild yeast takes about 6 -8 weeks for a dry fruit wine at room temp.
    Could it be that the natural yeast doesn't ferment as dry and the wine has a lower abv?
    Where do you get your wine yeast?

    Sent from my SM-J320FN using Tapatalk
    Do you want to be good or be praised - Epicurus
    Do what you do to the best of your ability, and blessings will follow you

  9. #109
    Quote Originally Posted by Andreas View Post
    Could it be that the natural yeast doesn't ferment as dry and the wine has a lower abv?
    Where do you get your wine yeast?

    Sent from my SM-J320FN using Tapatalk
    Not sure. Should maybe do an experiment. Back when i used wild yeast i did not use hydrometers etc. just a bucket, white sugar, water and chopped up fruit. With all the skins on top and a cheese cloth over it. Very crude, but effective.

    That said, i've been surprised by booze from wild yeast. Once managed to distill 4L of 43% from 15L marula beer. Bottled mostly as beer, then took the remaining 15 L to a still.
    Wild yeast can be unpredictable. Sometimes strong and dry, other times weaker and sweeter.

  10. #110

    Quote Originally Posted by CraftyZA View Post
    Not sure. Should maybe do an experiment. Back when i used wild yeast i did not use hydrometers etc. just a bucket, white sugar, water and chopped up fruit. With all the skins on top and a cheese cloth over it. Very crude, but effective.

    That said, i've been surprised by booze from wild yeast. Once managed to distill 4L of 43% from 15L marula beer. Bottled mostly as beer, then took the remaining 15 L to a still.
    Wild yeast can be unpredictable. Sometimes strong and dry, other times weaker and sweeter.
    Makes sense, could be an interesting experiment.

    Sent from my SM-J320FN using Tapatalk
    Do you want to be good or be praised - Epicurus
    Do what you do to the best of your ability, and blessings will follow you

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