Recent content by Matt723

Awesome! Thanks!

Recipie?

That's a really interesting study, how come people don't mention this? Way easier than shaking a 5 gallon carboy!!!

I aerate with a wine degassing stick I put on my drill in addition to splashing it into the fermenter when filling. Sometime I'll also shake it up. So it sounds like your saying aeration is strictly done for yeast health and nothing else. If I were to do a yeast starter would this mean I...

I've been steadily fermenting Beer/Cider for the past 6 months and I have always strained myself when it comes to aeration. I'm not sure if I am aerating to the right levels but each of my fermentations have worked out fine. Typically my fermentations start within 24 hours. Am I right to assume...

Curious what your OG/FG was when you bottled? Also, are you storing the bottles at room temp? No priming sugar right? Thanks!

I'm in the same boat (brewed Sat and need ready for Superbowl), I would like to get a lower FG but I'm pulling the plug on Thursday night regardless of where it's at. This is my approx schedule. Sat AM - Brewed. Thu PM - Cold Crash in my shed. (just above freezing) Fri PM - Bottle, leave...

Would this be where pasteurizing would work well? Stop the yeast and then I can simply age it? Although I only have one bottle left now, that'll be gone tonight... but I'd still like to know. Also, are you saying that my flip tops won't break but rather leak? That's good to hear cause it was...

My OG was 1.056 if I recall correctly so that would have been an ABV of 4.3%. I can't say I'm a big cider drinker but I thought it was a little sweet for my liking. You couldn't taste the alcohol at all. I'm going to take my next batch to 1.010 if possible and hope for a little dryer taste.

Thanks for your suggestions. I went to see them this weekend and I'm reconsidering bases on the size of these things. Didn't talk price because I wasn't 100% sure if I still want or I should say have room for them.

Thanks for your suggestions guys! I ended up racking to secondary on Friday night at 1.028 then cold crashed the overnight at 34F in my shed. Sat morning I bottled (no priming sugar) and let them sit on my kitchen counter to warm up for about 2-3 hours (house is at 72F). I gave them a good...

I ended up racking to secondary on Friday night at 1.028 then cold crashed the overnight at 34F in my shed. Sat morning I bottled (no priming sugar) and let them sit on my kitchen counter to warm up for about 2-3 hours (house is at 72F). I gave them a good shake 2-3 times while they where...

So you didn't use any priming sugars or anything? Cold crashed for 36, then bottle and let sit at room temp for 8 hours before checking then pasteurizing?

He didn't purchase these, they have been in a restaurant on display for the past 20 year (minimum) he recently bought the restaurant (building).

I have seen a lot of people indicating they plan on cold crashing their batches after fermentation, then transferring to bottles and later pasteurizing. Correct me if I am wrong but the point of cold crashing is to get rid of sediments (especially the yeast in this case). Won't that effect...