doing this with a wyeast 3333 for german wheat instead and used an extract do you think it will F*** it up or just add a different flavor? first beer so i am unsure what to make of it.
Bottled and conditioning since Thursday night going good and got the fermenter going again with some citrus wheat using wyeast 3333 German wheat used a malt extract and 2 oz of sweetened orange peel should be a good one only time will tell
i dont have one and i would have to order it online so it would take a few days my local brewstore ran out and were ordering more but no bubbles at all and i just racked it and back sweatened it with some lactose. i am gunna wait till tomorrow or friday to bottle but i need to know how much...
Also I'm wondering about pasteurization or cold crashing. It has stopped bubbling in the fermenter lock and getting ready to bottle probably Thursday then carb over the weekend I will use a soda bottle to test pressure. But when I pasteurize it I don't want to have any blowouts so tips on this...
I used champaign yeast it actually stopped bubbling today so I have no clue if its done or just taking a break lol but I'm gunna give it a few days to see if it starts up again
I started about a week ago it's a bit of a stretch I know. And as far as process goes I have no idea I am only using a primary fermenter and the cider plus sugar and some cinnamon sticks and yeast as I said this is my first time and it was kinda a last minute idea I was gunna wait till after...
Ok thanx also I just got one of those soda stream carbonators could I use that to carbonate instead of priming for carbonation? Or should I just use that for soda not for beer
so I am brand new to brewing. I am starting with a 3 gal batch of hard cider. I just need some more info on bottling. i was just wondering about bottle bombs and maybe using flip top bottles. do the flip top bottles help prevent bottle bombs? we will be giving them away as christmas presents...