Recent content by brando

Great, thanks for the info....here's to good cider....or more likely, bad cider on the first attempt, with the good stuff to follow.

Dinnerstick, Should I try simply racking to bottles with no priming sugar? Perhaps there is enough residual to carb the bottles up?

I love Beer-ville USA! Here's the game plan....Ferment 'till 1.015, cold crash for a day, siphon from growlers, rack to bottling bucket w/priming sugar, bottle, condition bottles at room temp for 1 week, pasteurize for 10 minutes on stove, chill and drink up! I hear this juice is a good base...

Greetings, This evening, I'll be embarking on a new journey to create the first Cider of my homebrewing career, based loosely on Edwort's Apfelwein recipe. 1 gallon store-bought, pasteurized pink lady apple juice, no preservatives listed. 1 packet red star montrachet wine yeast 6.4...

My Hefe took 2 months to lose that sour flavor, wait it out, put a little orange peel in the secondary and wait it out, it will be a good beer

1. Hopworks, try the cask-aged ipa. It is amazing. 2. Upright Brewing- oyster stout! 3. Deschutes brewpub- like 30 beers on tap, the old faves on tap like black butte porter, but they experiment like a mad-scientist beer lab, if you are there in Sept. the hoptrip fresh hop ale is not to be...

I was shopping at my LHBS this week and paid $5.00 for 2 Oz. of whole leaf hops. For most brews I'll buy about 4 Oz. of hops. I pay about $20/Lb. of the same. What about everyone else? I'd love to get a feel about how much others usually pay. Do you try to get the best stuff or buy whatever...

Thanks for all the advice...perhaps I'm not a wheat beer fan...I was looking for a cross between blue moon and a hef...but got a wacky beer as a result. I'll let it marinate a while and see what happens. Yeah...10 gal for the first all grain...what a trip it was. The second AG batch went...

two weeks in primary, two in keg at 60 deg...just carbed it up recently. The beer looked quite cloudy but a normal color for a wheat beer. It is difficult to describe the taste other than a strong wheat aroma and taste such that it overpowers the other flavors and makes it difficult to drink...

It is more wheaty-tasting than yeast...2 weeks ferment 2 weeks keg conditioning in a 58 deg garage... The taste is akin to drinking dry wheat cereal...I'll give it a couple more weeks but is the batch sparge method appropriate for the american wheat style?

My first all-grain brew has been conditioning in the keg for 2 weeks and we just tapped it last night. The orange and coriander are great, were it not for the beer. The taste is like drinking a big mouthful of liquid wheat and the brew doesn't taste at all like widmer hef. It really doesn't...

My first all-grain brew has been conditioning in the keg for 2 weeks and we just tapped it last night. The orange and coriander are great, were it not for the beer. The taste is like drinking a big mouthful of liquid wheat and the brew doesn't taste at all like widmer hef. It really doesn't...

I just washed my Pacman yeast off of an IPA on Friday. We pitched 2 jars right in the new batch of beer (Drop Top Clone) on Friday without making a starter. Fermentation started within 12 hours. I would think that your yeast doesn't act like a dry yeast since it has been in liquid form for a...

Here is my first attempt at a clone recipe for my second beer This beer is slightly hoppier than the original with 25IBU instead of 20, the alcohol is 6% instead of 5% It looks like I will have a 13 SRM color instead of the 14 SRM original. I had to substitute special roast malt for extra...

I can't stop laughing at the beer label. Great job! I used to love playing Mario on the OG Nintendo.