Recent content by vtfireman85

has anyone tried the Heady Topper clone recipe found in last months issue of BYO mag? itching to try it but we have a project for work that will take all weekend so i wont be able to get ingredients for a week or so. :(

cornies are easy enough to come by legally, in VT the state takes ALL of the info when you get a keg so you cant just pay deposit and not return one, they can and do come looking for you. furthermore, no one is willing to sell a beat keg, all of the breweries all have someone they know who gets...

and i sure wouldnt go emailing any pictures of it. i don't know about where you are but around here those things are HOT if you find one for sale..someone stole it. especially the 2 bigger ones.

i think id get a scotch brite and get that painted stencil off of the side of the corney before somone comes looking for it;)

do you have any smurfs in your neighborhood? seriously though, i would be interested to know about water quality and what you used to sanitize vessels with.

I put 5 gallons of fresh pressed sweet cider in the carboy last night with some potassium metabisulfite and intend to add sugar in the form of honey, I want to pitch a good healthy dose of white labs WLP001 California ale. I bought 2 tubes of it, am I safe to pitch the whole thing at once? or am...

Green Bierz likes it when his palette is respected. On a number of occasions I have enjoyed the opposite. After my neighbor a lifelong teetotaler died at 84, we found in his cellar an unopened bottle of whiskey. The label was mostly illegible We think it belonged to his father who died in 1962...

I'm a patient man. Drink last years cider by Halloween. I haven't tried to rush things, but I once had cider that didn't clear in 1.5 years, another didn't clear at all. I've discovered a couple tricks. Clarifying agents can be iffy, chose the wrong one, it never will clear. Pectic enzyme, yeast...

Thanks! we have never carbonated, its more like wine, but we put it on ice...and let me tell you watch out! after the first glass.....you loose the ability to rationally ration yourself. ( we do use pint glasses not wine glasses though)

my father makes cider, he makes REALLY good cider. i want to try some with a bit of a more..commercial twist, when dad makes his he uses a variety of wine and Campaign yeasts each batch is a little different, but he does about 12 6 gallon carboys a year so it spices things up.he manages around...

because that would make good sense to me.

so if i understand what you all are suggesting i let it finish its fermentation and then prime as i usualy would?

i dont know if this will be big enough to see but here goes

according to instructions, it said to prime with 1/2 cup of maple syrup and 1/2 cup of priming sugar boiled in 2 cups of water, re-pitch and wait 3 days or until fermentation stops to bottle. ..what it didn't specify was should i re prime before i bottle or just wait till the airlock stops...

i know that the forum is threaded to death about this kind of topic but i didn't see any that really touched on what my issue is at the moment. i have had a maple wheat ale that i dry hopped and oaked..then i got busy. it has sat for probably 6 months at this point in secondary..i took a bit out...