you can use the search this thread feature to better answer this question, but yes people have used brown and white sugar before with good results, and people have also used nottingham with good results. Less dry than the product that comes out of using montrachet, less attentuation, and a bigger krausen than with montrachet. If your planning on using a 5 gallon carboy and filling pretty close to the top with nottingham I suggest using a blow off for a few days and then watching your airlock after that. Hope that helps, cheers!
Well, go try it out and let us know. Worst case scenario, you waste a few bucks on juice, sugar, and yeast. Best case scenario, you stumbled on the next big thing.
Perhaps I will Just wanted to check if anyone else had attempted this with disastrous consequences (elephant farts, Armageddon, etc)
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Brauhaus 2151.
Yes these are bruises from brewing. Yes I'm comfortable with that.
BB1: EdWort's Apfelwein
BB2: IDA2 In the Doghouse Pale Ale
Bottled: IDA In the Doghouse Ale, JSW Citrus Wheat (Yuzu/Kabosu), FTS Oatmeal Stout, J2SW Citrus Wheat (Yuzu/Kabosu
/Shikuwasa), NBA Nut Brown Ale
I know minimum head space is important especially when making wine but I do have a question/concern. I made up a half batch of Ed's Apfelwein on Saturday but only had a 6.5 gallon carboy to spare for fermentation. Is letting it sit for four weeks with that much oxygen present just a waste of time? Please advise if I should just throw out and remake with proper fermentation vessel, or ride out the storm and hope for the best.
I know minimum head space is important especially when making wine but I do have a question/concern. I made up a half batch of Ed's Apfelwein on Saturday but only had a 6.5 gallon carboy to spare for fermentation. Is letting it sit for four weeks with that much oxygen present just a waste of time? Please advise if I should just throw out and remake with proper fermentation vessel, or ride out the storm and hope for the best.
Refer to my signature.
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Quote:
Originally Posted by Catt22
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
I know minimum head space is important especially when making wine but I do have a question/concern. I made up a half batch of Ed's Apfelwein on Saturday but only had a 6.5 gallon carboy to spare for fermentation. Is letting it sit for four weeks with that much oxygen present just a waste of time? Please advise if I should just throw out and remake with proper fermentation vessel, or ride out the storm and hope for the best.
There's so much CO2 being produced that once active fermentation starts, there won't be any O2 left.
That's a great point, but why is head space and the fear of oxidized beer such a concern then. I would assume it would become an even greater concern when leaving in the primary for longer then normal perods of time. But I guess if the co2 has pushed out all the oxygen, and there is no way for oxygen to get back in the carboy then i should be enjoying Ed's apfelwine in about 3 and a half weeks. Thank you everybody.
That's a great point, but why is head space and the fear of oxidized beer such a concern then. I would assume it would become an even greater concern when leaving in the primary for longer then normal perods of time. But I guess if the co2 has pushed out all the oxygen, and there is no way for oxygen to get back in the carboy then i should be enjoying Ed's apfelwine in about 3 and a half weeks. Thank you everybody.
It's only an issue when using a secondary, since there won't be a big CO2 cushion on top of the liquid in the new container. That's when you really want the smaller vessel.
Just wanted to check if anyone else had attempted this with disastrous consequences (elephant farts, Armageddon, etc)
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