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Messages - duncan

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Zymurgy / Re: iOS 5.1.1
« on: September 09, 2014, 10:03:09 AM »
Sorry for the delayed response. There is a fix request in to our app dev team to address this issue. Hang in there!!

Other Fermentables / Re: using some malt for making cider
« on: September 03, 2014, 01:01:36 PM »
I've brewed "graff" (cider with malt and hops and fermented with ale yeast) before and it came out great in a reasonable amount of time (started tasting delicious after being bottled for 2-3 months). Might be worth a look...

Zymurgy / Re: iOS 5.1.1
« on: September 03, 2014, 08:16:22 AM »
Hey guys,

Thanks for the note. I am going to pass this info on and see what we can figure out.

YSO191 -- if you'd like to get in touch directly, feel free to email me at duncan (at) brewersassociation (dot) org.


The Pub / Re: Denver to Boulder in September
« on: August 16, 2014, 09:16:37 AM »
My recommendations:
-Twisted Pine
-Southern Sun/Mountain Sun
-West Flanders
-Redstone Meadery
-There are a few small distilleries, too (303 and I forget the other one...they're close to each other)

I'm sure I'm leaving out stuff....but that should keep you busy  ;D

Zymurgy / Re: Problem viewing eZymurgy in browser, both Chrome and IE
« on: August 11, 2014, 08:58:38 AM »
Thanks for the information! I passed it along to our web team and they had some ideas...

How do you get to eZymurgy on desktop? Are you logging into and clicking through from there? Or are you bookmarking eZymurgy directly and trying to access this way? If you bookmark directly, it could be a cookies issue, and it just needs to be refreshed. Try accessing eZymurgy by clicking through on (From the main nav: Magazine>eZymurgy).

If you are having these issues when clicking through on the website, could you provide the specifics of your computer's operating system?

Thanks again for working with us on this,

Zymurgy / Re: Problem viewing eZymurgy in browser, both Chrome and IE
« on: August 11, 2014, 08:38:15 AM »
Thanks for letting us know. I'm going to look into this now and see what we can find...


Ingredients / Re: Flavored Candi Sugars
« on: August 08, 2014, 03:08:10 PM »
Sounds cool, but I typically prefer to have better control over each of the individual ingredients in a recipe (i.e., I'd rather adjust the sugar and flavor components separately). But by all means, keep us posted if you try it out.

I'm with ya...I'll let you know if/when I end up using this stuff!

Ingredients / Re: Flavored Candi Sugars
« on: August 07, 2014, 01:24:59 PM »
I'm skeptical, but I highly support you being the guinea pig for all of us!  :)

Ha! I am skeptical, too. IF I do try, I think I'll do a split batch and try some in the boil and some after high-krausen.

Ingredients / Flavored Candi Sugars
« on: August 07, 2014, 01:12:42 PM »
Hey forum folk,

So someone posted a picture of their mead ingredients on Instagram and alongside the honey was a jug of "blood orange candi sugar." I've heard of natural fruit flavorings and belgian candi sugars, but nothing that combines the two. It piqued my interest and I googled the company that makes it: Cascade Beer Candi Sugar. Apparently they make a bunch of flavored candi sugars. The few reviews I've come across online seem to be positive.

I thought it could taste good adding some of the blood orange candi sugar (or other fruit flavored candi sugar) in place of the turbinado sugars I use in my saison to add a little twist to my usual recipes. The manufacturer's website says to add it just after high krausen to preserve aromatics and flavors. Sure.

Before trying it out, I wanted to see if anyone on the foum has experience with any of these flavored candi sugar products? If so, what'd you think? Would you use them again? My big concern is creating some sort of overly-artificial tasting fruit flavor you find in subpar fruit beers.


Kegging and Bottling / Re: Newbie here - bottle storage?
« on: August 05, 2014, 04:01:32 PM »
I, too, just use regular beer case boxes. If my spidey-sense starts to tingle and I think I might have bottle bombs, I will stick the entire case in a trash bag to (hopefully) contain any liquid and glass until I arrive on the scene of the accident.

All Grain Brewing / Re: Burning your bag in BIAB?
« on: August 04, 2014, 07:49:16 AM »
Cool idea!

I burned my bag once on the bottom of the pot. Now I use a bungee chord to secure the bag around the rim of pot and have the bottom of the bag hover a couple of inches above the bottom. I just push down on the center of the bag with my spoon until i feel it hit the bottom, then I pull on the sides of the bag hanging below the bungees to get it to hover a few inches. It has held well for my 3-gal batch grist weights.

Let us know how the basket works out, if you try it!


General Homebrew Discussion / Re: Where to start?
« on: July 28, 2014, 01:41:17 PM »
Never done anything besides drink beer.
Searched a few phrases here, but seems most of you guys are way more advanced.

Where is square 1 for learning to brew beer?  (the right way) 

I'm an IPA guy for sure.

Thanks for your time and input. .... some of the best info around.

I would also suggest checking out the Let's Brew section on There are step-by-step tutorials for various methods of brewing across different experience levels. I would suggest starting in the Beginner section or with the "Extract w/ specialty grains" tutorial in the intermediate section. Both utilize malt extracts for all the fermentables, but the specialty grains gets your feet wet in using raw grain ingredients without too much more hassle.

Also, check out Zymurgy: An Introduction to Homebrewing. It is free to download and covers the brewing process for beginners.

And, of course, ask us forum-peeps questions, too!


Other Fermentables / Re: First time cider maker.
« on: July 17, 2014, 12:55:28 PM »
So I meant advice lol not divorce lol. Phone auto corrected. I was going to bottle mine. So do I add priming sugar or just bottle it when it hits 1.000 and let it go. Also for bottling do I have to factor any back sweeteners in as well. 

Sent from my iPhone using Tapatalk

you can't bottle condition AND backsweeten. you can backsweeten, stabilize, carb in a keg and then bottle. or you can bottle condition and get dry cider. any sugar you add will be eaten by the yeast until it's gone.

Haven't tried it myself, but this could be an option to backsweeten and bottle....

Hey Everyone,

First, a big thanks for everyone's notes on the section so far. This recipe was taken from the mead making tutorial in a book, except I advocated for the no-heat method isntead of the boiling method used to santize the must in the book.

In regard to the fermentation temperatures, that was one I struggled with, and perhaps it could be worded better. I know lower ferm temperatures will keep the "jet fuel" aspects to a minimum so you don't need as extensive aging, but on the flipside this tutorial is meant for the newbie who might not have the ability to hold fermentation temperatures below 60*F. I think I will go back in and recommend people stick to the lower end of the suggested range, and then on the Mead Making Tips page, have cool fermentation be a tip.

And you guys are totally right that it would be dry. That's interesting seeing as the recipe is listed as medium sweet in the book. I will update that accordingly.

Thanks again for everyone's feedback, and I am all ears if you have other suggestions for improvements. You guys are awesome!


edit: Tutorial and recipe is updated. Will add on to the mead tips about the benefits of lower fermentation temperatures.

Hey AHA forum folk,

I am super excited to announce now has a section dedicated to making mead at home! It is laid out the same was as our Let's Brew beer sections, with a step-by-step tutorial, list of necessary equipment, a discussion about ingredients, and a selection of recipes. There is also some suggested tips for improving your mead making process, which includes things like staggered nutrient additions.

We launched this to coincide with Mead Day 2014 (August 2), which hopefully some of you plan to celebrate!


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