Recent content by pepper

I have a batch of hard cider fermenting started from a very similar recipe to this-only my recipe called for only 5 lbs sugar, and it called for a couple more ingredients acid blend, grape tannin, pectic enzyme, yeast nutrient and champagne yeast. Ask around about for local cider mills...

I just kicked off a batch of hard cider fermenting-- I bought 5 gallons of unpasturized, no preservative added cider from a local farm, which was hard to find- most places claim unpastuerized cider is illegal to sell. My recipe was roughly as follows- warm one gallon of cider to BELOW 170 F...

moved the Amber Ale to a warmer room and fermentation seems to have picked back up Repitched yeast on the IPA and fermentation has picked back up after some reading realized I made the mistake of reintroducing oxygen to both after fermentation had begun and likely didn't oxygenate either...

with my tap water it zeros at about 1.000 to 1.005 I'll get some distilled water today and try it with that

Brewed an IPA on 2/6/09 started with 5 gallons of 1.040 wort courtesy of leftover wort from a big batch of IPA at the local brewpub boiled for 90 minutes, added DME and hops pitched liquid yeast from the brewery original gravity 1.065 2/6/09 incredible action within a couple of hours by...

doing a partial grain my partner and I started boiling the grain-mash and at the end of the boil realized we never added any extract because it looked so tasty just like it was. added the extract, 15 minutes of extra boiling and it came out a stellar IPA.