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Topics - jshark

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Yeast and Fermentation / Tepache Mead
« on: June 20, 2011, 06:42:59 PM »
I made my first batch of this stuff (as laid out in Zymurgy May/June). The recipe is very simple and replaces honey with 8lbs of sugar cane (piloncillo).

 I've never really used pure sugar in my beer/meads before, does anyone have an idea what sort of flavor profile I should expect and/or problems I may encounter along the way?

3 gal. batch
8 lbs Piloncillo sugar, water, cinnamon and Pasteur Champagne yeast...that's it.
Other spices will be added in secondary

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Zymurgy / Viva La Fermentation - Tepache Mead
« on: June 20, 2011, 06:36:41 PM »
I just finished reading Born To Run about the Tarahumara runners from Mexico. The book touches a bit on the wild parties these people have the night before a race. I was thinking as I read "I wish I could try some of their brew."

Tonight I whipped up a batch of Tepache Mead just as laid out in the article. I wondering if anyone else has tried this out and what their results were like??

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Yeast and Fermentation / Off Flavor...tangy & cidery
« on: April 22, 2011, 03:44:30 PM »
I just finished brewing up a batch of CREAM SWILL from Denny Conn's article in Zymurgy. I kegged it and am waiting for it to fully carbonate but, the flat beer tasted a bit tangy or cidery when first sipped. I've been brewing for several years and this flavor is new to me.

This is the first batch that I've used a plastic fermentor and dry yeast (Safale American US-05). Could the plastic or yeast be the reason? Have I been infected by bacteria? Anyone know what causes this off flavor?

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