Last Activity:12-17-2012 4:04 PM
Posted in thread: Fast start, but quick slow down. on 10-07-2012 at 07:40 PM
No. It's a glass carboy. I checked several times to make sure it wasn't leaking. I'm without a
hydrometer, so the only thing I can go on is what it looks like and how the airlock is acting.
It was jus...
Posted in thread: Fast start, but quick slow down. on 10-07-2012 at 06:30 PM
So I stared a batch of pale ale a week ago. Within 12 hours of pitching the yeast, it was going
crazy. The airlock was bubbling pretty fast. 24 hours later though, it stopped. I gave the
carboy a gent...
Posted in thread: Exposure to high temperatures on 08-06-2012 at 10:53 PM
So I'm moving temporarily in between apartment leases. I timed it poorly, and I'll be bottling
a couple days before I move out. I have five gallons that I'll either have to store at my
Posted in thread: Cider tastes off after a few months on 10-15-2011 at 02:48 AM
I bottled my cider at the end of April, and let it sit 3 months. It tasted great until lately.
about the last few weeks it has had an off, metallic taste. Is it spoiling? I thought they can
last over ...
Posted in thread: Fermenting for over 3 weeks on 09-28-2011 at 07:20 PM
but doesn't checking the gravity each time expose the batch to the outside air?
Posted in thread: Fermenting for over 3 weeks on 09-28-2011 at 12:14 AM
This is my second time brewing cider. I know that fermentation should take about two weeks,
which it did the first time I brewed cider. But, this new batch has been fermenting for just
over 3 weeks. I...
Posted in thread: Cider very bitter on 04-21-2011 at 02:53 AM
Hey. This is my first time brewing cider. I fermented it for three weeks, then moved it to a
secondary about 5 days ago. I took a sample to measure the brix (I have a refractometer). It's
at about 7.2...
Posted in thread: Fermenting for about three weeks? on 04-18-2011 at 10:30 PM
My 5 gallon batch of cider showed signs of fermenting about 3 weeks ago, but is still showing
signs. There's bubbling in the airlock about every 30 seconds or so. This is my first ever
Posted in thread: Why 65 degrees? on 04-06-2011 at 11:44 PM
By no headspace, do you mean that I keep the carboy almost completely full?
Posted in thread: Why 65 degrees? on 04-06-2011 at 11:10 PM
I know that cider should ferment between 65 and 75 degrees F, preferably as close to 65 as
possible. But what is so special about 65 degrees over say 70 degrees?