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Type: Posts; User: Ben Brewcat

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  1. Replies
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    Re: Balloon hand

    Nothin' but time. Local swelling is a normal reaction. If you go to a doctor in addition to the outcomes noted earlier, you may well be mis-diagnosed with an allergy due to "defensive medicine"...
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    Re: High Elevation Beekeeping?

    Not sure what PS is, I'm in Lyons.
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    Re: High Elevation Beekeeping?

    Hey neighbor,
    Sure, lots. Come to a Northern Colorado Beekeepers meeting sometime and meet a bunch of us :). You'll definitely need to be prepared to feed if the drought keeps up, depending of...
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    Re: screened bottom boards

    I close mine up when overnight temps are <50F, but several years I've found a few hives I forgot and left open were doing great too.
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    Re: fermented honey

    Aw, let 'em have some fun. It's been a long winter :). It's unlikely to be alcoholic, as ETOH production requires an anaerobic environment.
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    Re: fermented honey

    Not really I'm afraid. Making mead without mead making equipment is like keeping bees without beekeeping equipment. You don't need the Cadillac equipment, but you do need some basics. Unfortunately...
  7. Re: Making fondant at altitude problems: do I need to adjust temps?

    Does anyone else not use glucose/corn syrup?
  8. Re: Making fondant at altitude problems: do I need to adjust temps?

    Sorry Michael, that should have been +100 F throughout. Brain freeze. OP edited.
  9. Re: Making fondant at altitude problems: do I need to adjust temps?

    Follow up: I think I used too little water at startup. I added more and re-heated and it liquefied just fine... using the temp conversion BeeCurious provided I heated to 126, cooled and whipped to...
  10. Re: Making fondant at altitude problems: do I need to adjust temps?

    Thanks. I'll probable just use it, but does anyone know why it wouldn't liquefy? I didn't use any glucose, but I thought that was just to keep the crystal size small once cooling: shouldn't affect...
  11. Making fondant at altitude problems: do I need to adjust temps?

    My fondant-making has been problematic. Last year I gave up heating at 236F from my notes, and this year I see why: I hit a stop at 236. I heated for an additional half-hour at least with no temp...
  12. Re: Seed availability: how many are treated with neonic dust, and at what point?

    That's about what I figured folks, thanks.
  13. Seed availability: how many are treated with neonic dust, and at what point?

    I had an interesting question from an attendee of a beginner class. He wanted to know if there's a way to know, when buying vegetable/fruit plant starts at a nursery, whether the seeds (and thus the...
  14. Re: Putting a freestanding stove into my fireplace box? Why not?

    We'd be buying wood, which is why one of the pellet stove options is interesting (easier to store). I've thought about replacement windows but figured they'd probably get into expensive enough...
  15. Putting a freestanding stove into my fireplace box? Why not?

    I have an unused fireplace in our living room. It has an insert-style front and blower-ventilated pipes for the fire to sit on, but when we bought the house the fireplace doors were missing (and the...
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    Re: Sharing my Favorite Wne/Mead recipe

    Sounds to me like SS1 has the right attitude :applause:. I always make a distinction between winemakers and winers. The beauty of home brewing is to make it the way you dig it... if anyone wants to...
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    Re: Sharing my Favorite Wne/Mead recipe

    Vance called it. It's a small amount and acts as an antioxidation agent (instead of sulfites)... not a problem at all.


    Go to Costco... 50-lb bags of sugar and gallons of juice fit right in at...
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    Re: Sharing my Favorite Wne/Mead recipe

    I did it that way for years, and continue to for gift bottles. I'm going to offer a varying opinion on the aging though... If you start drinking it right away, I think you'll be heartbroken when the...
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    Re: Sharing my Favorite Wne/Mead recipe

    I make a concord pyment with Welch's, the jug stuff that's just juice and vitamin C. It's great, nice ruby-garnet color and a little jammy sweetness. I sparkle it and it's a great one for kegging:...
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    Re: Setting the bar high

    I would strongly recommend using crown caps: American champagne bottles accept crowns perfectly. Corks are held in by the bail so you need to get the twisty baskets for the corks as well. The only...
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    Re: Good beginners beermaking book

    I don't lift a handled carboy when full, though I have in the past many many times. Just figured as my carboys pass the two decade mark they might be a little less resilient :). I use neoprene carboy...
  22. Re: Firewood question: how can a cord stack 4' wide with 18" logs?

    Sounds like I'll need to check my expectations at the woodlot entrance :). I'll talk to some friends and see who they recommend in the area.
  23. Firewood question: how can a cord stack 4' wide with 18" logs?

    Getting a wood burner finally! But I started planning a rack for the firewood and I'm confused about cord wood. OK 4'X4'X8', pretty straightforward. But two 18" logs only go 36" back, even 20" cuts...
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    Re: Honey in Beer?

    Honey ferments completely out, so having honey character persist is difficult. To address this, creative maltsters have developed honey malt, which requires mashing (all-grain brewing or at least a...
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    Re: One packet versus two of Yeast

    In general, no... dry yeast has very high cell numbers. If the mead is very high gravity maybe, but I'd let it roll a few days and see how it goes.

    If you do pitch more, be sure to hydrate...
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