Recent content by Vintage NY

Haven’t bottled yet. Will take your advice!

I left mine in with the yeast for about a year now... was wondering if I could get a good cider still, or toss it. Sounds like it’s still going to be good. Does anyone prefer their cider non-carbonated? Maybe with fall upon us, it could be a good “warm” drink? Thoughts?

Hey all.... it’s been quite a while and due to my basement becoming a hoarders dream, I haven’t been brewing for almost a year. My basement is my fermentation and conditioning area.... and it sux I’ve been so lazy to clean it out. Anyway, before my laziness, I brewed a gallon of cranberry apple...

Hey, getting ready to transfer an IPA to secondary for additional hopping. Want to add American Oak Cubes purchased from Northern Brewer in the secondary. Don’t want whiskey flavor, or other spirit. Do they need to be sterilized? They come sealed. Can I just put in secondary and rack on top?

All, again, thank you... I am happy to report that at one week I took another reading... and the SG dropped to 1.03. So I gave it the slightest rock and another week, it was at 1.01. I am bottling tonight. Final result, i hope is a strong dark ale!

So, thanks all for the input, but now I’m at a crossroads (and I’m pretty sure I know the answer), but still ask form the more experienced. Seven days in and I finally received some dry yeast from Northern Brewer. All excited to get this beer going, but decided to check my SG first. THANKS...

Thanks all... will pitch the dry yeast when it arrives

No activity after 48 hours.

so I made a rookie mistake.... knew I had a yeast pack with my stout kit, but I must have used it... ready to pitch yeast, and I recalled getting liquid yeast pack that I kept in fridge for at least 6 months. The OG of my modified stout was 1.090, but no activity after 48 hours. Have also read...

Hey guys, sorry to bring up an old topic, but saw it and figured why not ask..... what would you think of just using the barrel like a growler? Maybe not picking up the oak, but it sure is a cool “old fashion” way to serve your beer. I know it has to be drunk then and there, and will lose cool...

I have one liter left from my first batch, and you just convinced me to save it. Do I store room temp?

438664C8-D8B9-43DB-AC4C-686B0BAEF465 by Vintage NY posted Feb 27, 2018 at 11:34 PM Anyone have thoughts on using this type of stainless steel growler to condition in? I have a 2 liter, and they sell 4 liters.... seems pretty strong.

Been drinking my first batch... used all swing top ez caps on 1 liter bottles. After one week, had decent carbonation, and so I put them in fridge... now I am learning I should keep them at room temp longer to build more carbonation. Haven’t used the pry cap, but I do enjoy opening the ez cap...

Sorry, another question for Mongoose... does this chart show what “ ideal temp” and “ideal psi carbonation” for beer types. I see it includes where beers can be for each level of temp, but what is “ideal”? Say for an Amber, an IPA, a Wheat?

Wow, very cool. Thank you. I will remove the last two I have in the fridge. I am lucky though since the beers that I did cool already had decent carbonation... maybe not as much as it should have, but definitely drinkable ( I look forward to cracking one when I get home.) but I also left three...