Recent content by CKing

That's kind of what I'm wanting aside from being able to reuse fresh yeast! It's been a few years since my last batch, and I have a nice local orchard who makes great fresh pressed cider that is UV treated only so it ferments well. My plan for now is to ferment 4 gallons of cider with a...

I have an English brown ale currently fermenting with S-04 at an O.G. of 1.060 I would like to pitch a portion of the yeast cake into a fresh batch of cider same day as the beer is kegged. Anyone have experience or thoughts if this is a good or bad idea?

The past couple of times I've ordered Munich Dark malt it's always seemed to be in the 8-10 lovibond range. This time around the Avangard Munich Dark showed up at 15 lovibond. I was planning on using this for a Munich Dunkel, but am not sure if I should or not. I do have some Munich Light on...

I've read what I can on the best methods for bottle conditioning bigger beers. Here's my situation: Got a barleywine that will finish around 12.5% abv fermented with a portion of Nottingham yeast cake. I plan to bottle between 4-6 weeks of primary fermentation time (currently 2 weeks in). Also...

North Canton

I've read what I can on the best methods for bottle conditioning bigger beers. Here's my situation: Got a barleywine that will finish around 12.5% abv fermented with a portion of Nottingham yeast cake. I plan to bottle between 4-6 weeks of primary fermentation time (currently 2 weeks in). Also...

The answer is always Nottingham, great neutral yeast and a solid performer.

Used this yeast for the first time last weekend, and wanted to post about my positive experience with it so far. Grain Bill: 9 lbs Maris Otter, 14 oz Crystal 40, 10 oz Victory Mashed at 148-149 degrees F for 90 minutes O.G. ended up at 1.053 Pitched rehydrated yeast at 3:00 pm Saturday onto 70...

I'm about a half hour south from them, and they've become my 1st option. I was loyal to the other place close by for years, but Label Peelers has amazing pricing (especially on bulk ingredients), great product, and very good service.

Amber Ales are wide open to interpretation so feel free to use what ever combination of hops you prefer, and make it as hop forward as you like. As far as malts, typically 90% pale ale or 2-row malt with some Crystal 40 or 60 and a dash of chocolate or other dark malt for color is suitable...

Since you are just starting out, I would plan to keep your beer in primary for 3-weeks. Once bottled you should be carbonated within a couple more weeks. To this day I plan on a 6-week window from brew day to when I can expect my beer to be glass ready. As others have said it can be less or...

Enough swing tops to hold (2) 5 gallon batches, plus I'll usually fill and cap 6-12 regular bottles per batch. Usually I'll brew up a batch once I have enough empties for 2/3 of a batch so by the time it's ready to be bottled I have enough. On a regular schedule I'll have 3 different beers...

I've used Nottingham at high 50's to low 60's with good results.

But I could change to batch sparging correct?

So the calculated mash out addition wasn't close to the 168 degree expectation (7 qts @ 200 degrees). After calming myself by google searches it sounds like the mash out really isn't necessary. If that's true and this batch turns out tasty, I think I'll just sparge with 170 degree water after...