Last Activity:06-05-2014 4:12 PM
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4 Likes on 4 Posts
Posted in thread: Moving Hops on 05-11-2014 at 02:49 PM
Done last week.Cascades
Posted in thread: Moving Hops on 05-04-2014 at 12:53 PM
yes, 2-4 weeks before transplanting. Thinking about some little pots that can travel. Or
ziplock, and cooler with wet paper towelSent from my iPad using Home Brew
Posted in thread: Moving Hops on 05-04-2014 at 03:27 AM
Sorry for the repeat, but here is my question (also posted in the BN forums)I'm moving in
2-weeks. I have some robust cascades and centennial hops in my garden and was hoping to carry
the rhizomes ove...
Posted in thread: Another Year of Cider on 11-06-2013 at 01:20 AM
My experience has led me to believe you have to really try hard to get an under-attenuated
cider. All of mine have finished out at or below 1.000. I decided to ferment this one cooler to
see if some o...
Posted in thread: Another Year of Cider on 11-04-2013 at 02:24 PM
11/3/13 - SG: 1.028 (OG was 1.054) been fermenting at 56F. 47% attenuation thus far; still
taste a little sulphur. Roused yeast and bumped to 60F. I will raise 1 deg per day to 65F.
Posted in thread: Another Year of Cider on 10-20-2013 at 01:29 PM
Thanks...I knew it was on the cool side. It took off and is VERY active. After 24+ hours of
active fermentation, I added 1# of Clear Belgian Candy Sugar Syrup to bump the gravity to
1.052. My chest fr...
Posted in thread: Another Year of Cider on 10-19-2013 at 10:19 PM
55F and ~48 hour lag before fermentation really got going. Next time I think I'll step the
yeast up in 1L of cider before I pitch. With an OG of 1.046, anyone have any opinion on adding
sugar? I have ...
Posted in thread: Another Year of Cider on 10-17-2013 at 01:33 AM
Fall = Cider. :D I do one batch a year and it lasts me till Spring.I'm trying to find some
without preservatives right now.I have a second source of unpreserved/unpasteurized that I
intend to tap into...
Posted in thread: Another Year of Cider on 10-17-2013 at 01:24 AM
Pitched 1 vial WLP775 26 hours after adding sodium metabisulfite. Oxygenated for ~50 seconds.
Fermenter & carboy are steady at 57 degrees F. No activity at 24 hours since pitch. I remember
Posted in thread: 3 Gallon Batch= How Much Yeast? on 10-15-2013 at 06:53 PM
You'll have no problems. Odds are you will still slightly under-pitch, but I've never had any
issues on 2-6 gallon batches of cider with one vial of WLP775.