Newest Threads

scinerd3000 · 11-05-2008, 08:35 PM

i stand corrected...personally ive never gotten it that low but maybe i just havent left it go long enough

racer944 · 11-05-2008, 08:36 PM

Two heads, sounds like a plan. I'm kinda stuck with this:

5 gallons Tree Top Apple Juice
3.3# Wheat Extract syrup
1 packet SafAle WB-06
Cooler fermenting around 65*F

I'll let it go all the way and just give it a try... why not, right?

TwoHeadsBrewing · 11-05-2008, 08:45 PM

Quote:

Originally Posted by racer944

Two heads, sounds like a plan. I'm kinda stuck with this:

5 gallons Tree Top Apple Juice
3.3# Wheat Extract syrup
1 packet SafAle WB-06
Cooler fermenting around 65*F

I'll let it go all the way and just give it a try... why not, right?

Let 'er rip! And more importantly, let us know how it tastes!

racer944 · 11-05-2008, 08:46 PM

You too! We should do a bottle swap...

TwoHeadsBrewing · 11-05-2008, 08:51 PM

Quote:

Originally Posted by racer944

You too! We should do a bottle swap...

Absolutely! Ping me when yours is done, and I'll send you my address

. I anticipate mine will be ready to bottle by the end of this month.

racer944 · 11-08-2008, 09:09 PM

Ok, just tossing around an idea here if anyone wants to speculate with me... What if instead of water, you used pasteurized apple juice with a hefeweizen extract kit? I'm VERY tempted to try this during the upcoming week. Any experience? Any words of wisdom?

scinerd3000 · 11-09-2008, 10:58 PM

Quote:

Originally Posted by racer944

Ok, just tossing around an idea here if anyone wants to speculate with me... What if instead of water, you used pasteurized apple juice with a hefeweizen extract kit? I'm VERY tempted to try this during the upcoming week. Any experience? Any words of wisdom?

you would have a hell of alot of alcohol.....dont forment too hot or your gonna get some nasty banana esters

TwoHeadsBrewing · 11-30-2008, 12:22 AM

OK, my "apfel bier" is done...kegged and carbed! I stopped fermentation at 1.012...it was just starting to lose some of that appley taste that I wanted to preserve. So, down from 1.060 that's an ABV of 6.3%, not bad! It's been in the keg for about 1.5 weeks now, and is starting to clear very nicely but still has some cloudiness to it. I may at some point throw a cinnamon stick in there...but for now it's very tasty and a bit more "quaffable" than an 8.5% apfelwein. When yours is done, let's do an exchange!

Now for my next experiment...2.5 gallons of a very lightly hopped blonde ale, mixed with 2.5 gallons of apple juice. It has the potential go down in history as the worst beverage idea ever...but it could be very good

.

**Coastarine** · 11-30-2008, 12:25 AM

Quote:

Originally Posted by TwoHeadsBrewing

OK, my "apfel bier" is done...kegged and carbed! I stopped fermentation at 1.012...it was just starting to lose some of that appley taste that I wanted to preserve. So, down from 1.060 that's an ABV of 6.3%, not bad! It's been in the keg for about 1.5 weeks now, and is starting to clear very nicely but still has some cloudiness to it. I may at some point throw a cinnamon stick in there...but for now it's very tasty and a bit more "quaffable" than an 8.5% apfelwein. When yours is done, let's do an exchange!

Now for my next experiment...2.5 gallons of a very lightly hopped blonde ale, mixed with 2.5 gallons of apple juice. It has the potential go down in history as the worst beverage idea ever...but it could be very good

.

I'm looking forward to hearing how it turns out. I hope you keg!

Lanfox · 12-03-2008, 10:10 PM

this sounds like a great idea, I cant belive that it hasnt been documented yet. But isnt DME ~20% non-fermentable? wouldnt this add to the sweetness?