Recent content by psychogenius

it wasnt clear when i bottled, but it also wasnt clear when i started since it was mostly cider. there was a thick yeast cake at the bottom so i know it did flocculate a decent amount. dont know the FG, i didnt have my hydrometer with me

heres the recipe 5 gallons motts natural (essentially half cider half concentrate) 2 pounds dextrose Lavlin yeast there was about a solid week of heavy fermentation, about 2 weeks of maybe a bubble every 30seconds or so and then the last two weeks it was pretty much stopped (5 weeks...

just buy a good quality juicer (much less than the cost of the press) and you'll have no problem juicing the apples. not only that, but you can also make some delicious juices for yourself, its a nice way to start a morning.

Ok so heres the recipe as it stands now. the thing is, after a bit of research into other spiced beers i found that many of them have honey in them. would this be a better choice than the maple syrup? 5 lbs. Light DME 1 lbs. Crystal 60 3 lbs. Maple Syrup or honey .5 lbs. Crystal 80 E.K...

I'd heard that alot about the maple syrup. apparently the key is to use grade B. its less refined and is a lot more maple than syrup if you know what mean. thanks for the input though. i'll probably drop out a pound of 60. i guess the OG is a bit high for a brown ale.

I wanted to make something to fit the up coming season, and although i like pumpkin ales, i didnt really want to work with pumpkin in the brewing process but i still wanted something along those lines. i came up with a Maple spiced ale. 5 lbs. Light DME 2 lbs. Crystal 60 2 lbs...

So i popped open my Ale pail which had my nut brown in it, 9 days after brewing and to my surprise there's still a good 3/4 inch of krausen on top. so at first i'm thinking it's a stuck fermentation since i only noticed the bubbler really going for about 3 days. i pushed the krausen out of the...

1) you can get a bit better quality by doing full boils since you'll get a little higher steep efficiency and more alpha acid extraction from the hops. that being said, you also have to deal with the cost of a much larger pot. for doing a 3 gallon partial boil you'll want a 4 to five gallon pot...

a nice way to clean them once and insure that they will stay clean for quite a while is to clean them with bleach or oxyclean, wash them out, then put a bit of aluminum foil over the top and then bake them in the oven at about 300 for an hour when heated, the water will steam out and sanitize...

I've got a maple nut brown ale planned but i have an issue. the recipe I want to do is this: 5 lbs Light DME 1 lb Crystal 60L 1 lb Mable Syrup (grade B) 1 lb Victory .5 lb Chocolate malt 1.25 oz Fuggles (4.5) 60 min 1 oz EK Goldings (5.0) 20 min 1 oz EK Goldings (5.0) 10 min...

I'm not quite where this thread should go, so i'm sorry if this is in the wrong place. i've noticed a huge difference in the calculations from different websites and softwares in IBU calculations. heres my recipe 3 lbs Light DME 3 lbs Wheat DME 1 lb Flacked Wheat 1 oz cascade 60min...

i was thinking just a regular American pale ale yeast instead of a wheat yeast. would that work? I thought carimalization was more of a problem for LME, not DME

I've seen lots of posts about Hefe's lately, and i want to make a summer ale, but not quite a Hefe. would something like this recipe work? 3 lbs Light DME 3 lbs Wheat DME .5 lbs Crystal 20L 1oz cascade 60min 1oz amarillo 15min .5oz amarillo 5min also, is there anything in particular...