Recent content by Lewybrewy

Sorry sent last post before finished. 5 hours of sun a day and the leaves are staring to get brown. I think I'm going to move them in the shade or should I just let them go? It is 114 today?

I just moved to Tempe from the Columbia valley (Mecca of hop growing) with a couple of Columbus rhizomes. I didn't get them planted until may 25th and only one vine survived. Currently it's about 5 feet tall and just barely started budding. It gets about 5 hours of sun

Jsmith82 Good point with bottling. I've been kegging just about everything now and bottling out of the keg. I measuerd my 4 gallon batch last night and its at 3.5% and doing good. It tastes amazing and its got that sweet/sour apple flavor a store bought cider similiar to a Hornsbey's. I might...

I'm also using WLP775 Yeast but with a slight variation on the recipe. Once I get to around ~ 6% ABV, I'm "killing" the fermentation with Potassium Sorbate.

I guess technically using honey its a Cyser!

I was writing this post from my office without my brewing notes trying to remember the OG, FG, and ABV. It didn't seem right either so I got home and took a look...and then saw your post cciszew. Here's my actual readings: OG: 1.087 = PABV 12.1% FG: 0.992 = FABV -1.0% ABV: 13.1%

I did a 5 gallon batch of HARD Cider last year and the few bottles I have left are hot to trot, but very drinkable. It's kinda like the Apelwein recipe...but not. 5-gallons UV Treated Fresh Pressed Apple Cider 3-lbs Local Alfalfa Honey 3-lbs Brown Sugar 2 Packets Dry Champagne Yeast...

I'm doing a 4 gallon batch of cider right now. Only difference is .75 lb of honey and a 1.0 lb of brown sugar. I'm using White Labs English Cider Yeast, Potassium Sorbate to "kill " the fermentation and racking to a secondary adding 2 cans of apple juice concentrate to keep a hint of sweet apple...

Remember, yeast is tough sucker. I transferred a 5 gallon batch of lager I brewed with White Labs East Coast into the secondary and had tons of trub. I decided to dump the remainder of the dregs into two sanitized mason jars and threw them in the fridge. 7 months later, I forgotten about the...

I think the point is getting lost here. I don't believe this method was developed as a "better" option for bottling, it seems to me this is just an option for those who keg a batch but want to just bottle a sixer out of the keg to take to a competition/bbq/party/ etc. In the end if you want to...

I will win!!!!

Just joined last month and want to say hi to all you out there! Kegging a stout and American Style Pils tonight! If there's any of you out there from my area, shoot me a message> I know there's a lot of you HB's out there!!!! :ban:

Secondary-2, 5-gallon batches of Danny Boy Oatmeal Stout 5.6% Primary - Amercan style Pils. 4.9% Keg #1 - Infamous Porter 5.3% (with extra late Mt.hood addition) Keg #2 - IPA (with same late boil Mt-hood addition) Brewing tonight- Another American Pils. :mug:

This is a great and cheap technique to bring your kegged beer to travel. Although I have one suggestion. When first draining the beer to colol the lines and get the pre-foaming down, don't use a waste bucket, use a pint glass! Fill it up and drink it whilst bottling! The less beer wasted, the...