Recent content by hgravez

Hmmm...interesting. Sounds like you're doing some experimentation with adding additional yeast and sugar. So, if I were to do something like this, should I rehydrate my dry yeast and dissolve the dextrose in a bit of boiling water first? Or just dump both in dry?

I've had lots of trouble getting below 1.020 on my higher gravity IPAs. I've tried lots of different things (i.e., different yeasts, approaches to temp control, adding simple sugars, etc.), but whether I get below 1.020 seems to be random. I am doing all extract brews by the way. However, I am...

My cider is doing the same as the OP's. I took 3 gal of local organic UV treated cider (no preservatives) and added 2.5lbs honey and 1lb dextrose. Added some additional water and OG was ~ 1.075; rehydrated some nottingham per instructions and pitched into 78 degree cider on 10/09/12. Cooled down...