Last Activity:08-01-2013 6:32 PM
3 Likes on 3 Posts
Posted in thread: First brew bottled... Now what? on 07-31-2013 at 02:43 AM
I agree 3 weeks min. Although I normally put 6 in the fridge @ 2 weeks. The longer they sit
before chilling the better. I normally only chill 6-12 at a time so by the time I put the last
6 in it has b...
Posted in thread: My mistakes have surley caused an infection on 07-31-2013 at 12:32 AM
No gravity readings as of yet, and I am not really in any hurry to get it packaged, and
probably will not have time to for another week or two. I try not to take a final reading until
I bottle. I also...
Posted in thread: My mistakes have surley caused an infection on 07-29-2013 at 02:01 AM
Yeah I doubt there is a whole lot of oxygen in a closed temp controlled fridge. I know that I
am probably over worrying. But I didn't pull the blow off until vigorous fermentation was done
and then I ...
Posted in thread: First attempt at batch priming on 07-28-2013 at 11:47 PM
If your batch is 5gal I would go with 5oz corn sugar works out to be about a cup
Posted in thread: My mistakes have surley caused an infection on 07-28-2013 at 11:23 PM
Well I made plenty of them, let's start with what I have here13# 2row pale2# caramel 20LMashed
at 152 for 75minSparged twice at 170 each sparge rested for 10 min. 1oz Mosaic @ 60min. 1/2 oz
Mosaic @ 3...
Posted in thread: First Cider, and I have questions. Please help on 10-25-2012 at 05:24 AM
A little back ground and my recipe. 5 gal. Musselmans apple cider10 cups sugar1 packet Red Star
champagne Yeast I took 5 cups from the cider and added the 10 cups sugar, I was aiming for
Posted in thread: Caramel Apple Cider on 10-14-2012 at 03:14 AM
I assumed that I plan on using the red star champagne yeast. I have been brewing beers for a
year or so now and I am ecstatic about this batch of cider. The whole family is I think. Is
this better sti...
Posted in thread: Caramel Apple Cider on 10-09-2012 at 03:53 PM
i would like to try this as a 5 gal. batch. Would i be safe to just multiply all of your
ingrediants by five?
Posted in thread: Bottling a Lager on 07-14-2012 at 02:53 PM
You frerment in primary until almost complete then d-rest for 72hrs and then transfer to
secondary Then You need to lager 1 week for every 10 points of gravity. Example OG is 1.062, FG
is 1.018 you wo...
Posted in thread: Bottleing question on 06-15-2012 at 07:00 PM
Problem solved the vinegar worked great