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Archive for June, 2016:

DIY Chiller Efficiency

I have been consumed, well, maybe not consumed (I’m sure that’s how my wife would put it), but rather industrious with my DIY chiller project. Starting out with a simple Coleman 48qt cooler, I built a cooling system to keep fermenters and carboys cool without having to keep a second refrigerator in the house. Also, one of the downsides to having a dedicated refrigerator is you can only get one carboy/fermenter inside, and maybe several small
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Its 108º Is Your Carboy Cool?

Its 108º here today. What happened to that “Godzilla of El Nino’s” we were supposed to get anyway? If you live in Southern California, Arizona, Texas, New Mexico or wherever the thermometer reads 100º+, and your fermenter is even sweating, then let Rube Goldberg help. This is a simple chiller box using a 7.9 gallon brew bucket, copper tubing, a pump and cooler full of ice water. I didn’t put the cooler on the list, pick
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Bochet Braggot Coffee Porter Stout Beer Mead

The Equipment So, every year I go to the wholesale produce outlet in downtown Los Angeles and buy a hundred pounds of Roma tomatoes to make sauce with. Not that there’s an ounce of Italian blood in me, but as far as I’m concerned, they’re good at two things, making wine, and making great food. Normally, I use a water bath canner, yeah, you’re not supposed to, but you can get away with it by adding
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Mead House Cherry

This is a recipe that Bob put together for the show and executed live during episode 12. Episode 13 will have secondary additions you can make to add different characteristics and flavors. Equipment: Sanitizer 5 gallon bucket w/lid and airlock Hydrometer and test jar Long handled slotted spoon or preferably a drill mounted lees stirrer Gram scales to measure nutrients Thermometer Clean glass dish to rehydrate yeast in Turkey baster to fill hydrometer jar You can purchase
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Cherry Melomel Part 2

On the next show, 6-21, we will continue the Cherry Mead recipe and talk about possible additions to make in secondary. Below are some notes for part two, feel free to copy and paste if you need. So now we have the must all mixed and fermenting in primary. We diluted the cherry juice to SG 1.030 and began adding honey. I was able to get my starting gravity to 1.142 with the amount of honey I had
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On Air 6-14-16: Cherry Recipe

Join us Tuesday night, 6-14 for a live recipe build. Bob will be putting together a cherry mead live during the show. Also, Jeff Shouse completes his nutrient experiment, and has some surprising results. Bochet’s and Braggots, using caramelized honey and hops in your mead. You might be surprised what cooked honey tastes like! It’s summertime, and now is the time to be thinking about keeping your fermentation temps under control. We’ll be talking about a couple
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The Great Mead House Coffee Experiment

Put your lab coats on, find some goggles, and get out your rubber gloves, the boys have launched a coffee experiment that’s bound to either produce some really great smelling coffee flavored lighter fluid, or some really good mead! You’ve heard the guys talking about this coffee experiment for several weeks now and so far JD and Chris are off to a good start with their experiment. They both selected Kenya AA from The America House coffee and
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The Mead House House

JD has a new brew station thanks to Ikea and SS Brewing Technologies. With a brand new fermenter on the way, JD found it necessary to build some kind of functional brewing station to keep things organized. Using 3 pieces of furniture from Ikea (Kallax shelving units), and a 30 inch table top, he managed to design and assemble a nice clean brew station. The two sides are the Kallax 57″ shelving units while the center
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