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Join Date:

04-26-2013

Last Activity:

02-18-2015 5:02 PM

Likes Given: 16

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  • Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 02-18-2015 at 10:01 PM
    Just be sure to mash high. I think I mashed at 154 the first time and the beer came out drier
    and thinner than I wanted; 156 is probably good, even 158 is not too high with M27
    yeast.Cheers! :mug:Well...

  • Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 02-16-2015 at 02:47 PM
    Yes, I have used M27 for this recipe, and it worked really well. It attenuated about as
    expected for a Belgian, and produced the flavor I was hoping for. It is on the spicy/peppery
    side of the Belgian...

  • Posted in thread: Yeast results in cider? on 09-13-2014 at 03:18 AM
    Champagne yeast is a poor choice for cider, despite numerous recommendations to the contrary.
    (I suspect all of those are simply echoing each other, or some ur-source; not based on
    comparative evaluat...

  • Posted in thread: Revvy's Belgian Blonde (Leffe Clone) on 07-09-2014 at 12:04 AM
    Just realized I never reported back on the beer I made from this recipe, tweaking the malt bill
    a bit and substituting Mangrove Jack's M27 yeast for the WLP530. Short answer - Great!
    Recognizably clos...

  • Posted in thread: FastRack - FastFerment Giveaway - Open to all! on 07-04-2014 at 05:01 AM
    Looks great. If I win one and buy one, I can move up to 10-gallon batches!

  • Posted in thread: What acid level am I generally shooting for? on 06-05-2014 at 03:27 AM
    1% TA is way too much for me, I prefer around 0.5% in a dry cider. If you did not pasteurize,
    used little or no sulfite, and are lucky, you may get a MLF that might drop that by a third,
    making it a l...

  • Posted in thread: Which apples are the best on 06-05-2014 at 03:24 AM
    I'm not sure what problems arise from using dessert apples.Dessert apples are great eating,
    because they have a good balance between sugar and acid. When you ferment the sugar out, the
    acid remains, s...

  • Posted in thread: Lightly bitter finish every time - is this normal? on 01-26-2014 at 05:53 AM
    So other than adding sugar, is there a way to get rid of the bitterness? Is it something that
    would "age out"?Probably, yes. Most off-flavors and "roughness" do age out if the cider is
    well-made, whic...

  • Posted in thread: My cider tastes alright, but just...crude. What can I do to improve it? on 01-26-2014 at 05:38 AM
    My cider tastes alright, but just...crude. What can I do to improve it?Wait.Give it 6 to 9
    months after fermentation is done. Well-made ciders improve for up to 2 years before slowly
    declining; but t...

  • Posted in thread: Vinegar mother? on 11-02-2013 at 04:58 PM
    Guys, hypothesize all day but you will never know until you TASTE it! Most likely it's the
    pectin in the must coagulating all of your blueberry junk and your yeast caused it to
    rise.Agree.

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