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Forum: Belgian and French Ale 07-09-2014, 12:04 AM
Replies: 359
Views: 111,894
Posted By Albionwood
Just realized I never reported back on the beer I...

Just realized I never reported back on the beer I made from this recipe, tweaking the malt bill a bit and substituting Mangrove Jack's M27 yeast for the WLP530. Short answer - Great! Recognizably...
Forum: General Beer Discussion 07-04-2014, 05:01 AM
Replies: 1,453
Views: 22,526
Posted By Albionwood
Looks great. If I win one and buy one, I can...

Looks great. If I win one and buy one, I can move up to 10-gallon batches!
Forum: Cider Forum 06-05-2014, 03:27 AM
Replies: 9
Views: 389
Posted By Albionwood
1% TA is way too much for me, I prefer around...

1% TA is way too much for me, I prefer around 0.5% in a dry cider. If you did not pasteurize, used little or no sulfite, and are lucky, you may get a MLF that might drop that by a third, making it a...
Forum: Cider Forum 06-05-2014, 03:24 AM
Replies: 9
Views: 424
Posted By Albionwood
Dessert apples are great eating, because they...

Dessert apples are great eating, because they have a good balance between sugar and acid. When you ferment the sugar out, the acid remains, so the cider is too "sharp." That's one problem.
...
Forum: Cider Forum 01-26-2014, 05:53 AM
Replies: 15
Views: 962
Posted By Albionwood
Probably, yes. Most off-flavors and "roughness"...

Probably, yes. Most off-flavors and "roughness" do age out if the cider is well-made, which mainly means keeping air out of it. Give it several months and see if the roughness dissipates.

It's...
Forum: Cider Forum 01-26-2014, 05:38 AM
Replies: 22
Views: 1,861
Posted By Albionwood
Wait. Give it 6 to 9 months after...

Wait.

Give it 6 to 9 months after fermentation is done. Well-made ciders improve for up to 2 years before slowly declining; but that's with cider apples, which have tannin. But even a cider made...
Forum: Cider Forum 11-02-2013, 04:58 PM
Replies: 9
Views: 494
Posted By Albionwood
Agree.

Agree.
Forum: Cider Forum 11-02-2013, 04:57 PM
Replies: 6
Views: 892
Posted By Albionwood
Looks like a nice brown cap! I'd rack out from...

Looks like a nice brown cap! I'd rack out from under it, to slow the fermentation and reduce the chance of mold reappearing, into a demijohn with airlock. Try to fill the demijohn so as to leave...
Forum: Fermentation & Yeast 11-01-2013, 05:18 PM
Replies: 10
Views: 2,077
Posted By Albionwood
Depends on a lot of factors: yeast strain,...

Depends on a lot of factors: yeast strain, starting gravity, temperature (during and after fermentation), sanitation rigor, etc. I've had beers that benefited from sitting on the yeast for a month...
Forum: Cider Forum 11-01-2013, 04:39 PM
Replies: 2
Views: 689
Posted By Albionwood
My 2012 batches ran from about 3.4 to 3.7,...

My 2012 batches ran from about 3.4 to 3.7, prefermentation. Anything above 3.8 is getting on the high side. That's as measured with a calibrated pH meter; when I used litmus strips I got higher...
Forum: Cider Forum 11-01-2013, 04:31 PM
Replies: 17
Views: 1,044
Posted By Albionwood
We could just call it "fresh pressed juice" to...

We could just call it "fresh pressed juice" to distinguish from the filtered, processed stuff. I think that would be less confusing.

Calling apple juice "cider" is like calling wort "beer" or...
Forum: Cider Forum 11-01-2013, 04:26 PM
Replies: 9
Views: 494
Posted By Albionwood
If that's a vinegar mother, there should already...

If that's a vinegar mother, there should already be enough acetic acid to ruin the cider - you should be able to smell and taste it.

If it's not already acetified, then it's probably not an...
Forum: Cider Forum 11-01-2013, 04:20 PM
Replies: 17
Views: 1,044
Posted By Albionwood
You mean apple juice! :p (Srsly, this...

You mean apple juice! :p

(Srsly, this Prohibition-era confusion over what "cider" means has got to end... we could just rejoin the rest of the civilized world and use "cider" to mean only the...
Forum: Cider Forum 11-01-2013, 04:06 PM
Replies: 8
Views: 687
Posted By Albionwood
Lactobacillus doens't generally produce much CO2,...

Lactobacillus doens't generally produce much CO2, so I doubt that is the visible fermentation. It may be going on at the same time as a wild yeast ferment, if there is oxygen present (the plastic...
Forum: Cider Forum 11-01-2013, 01:53 AM
Replies: 30
Views: 2,190
Posted By Albionwood
This is what comes of using the same word for two...

This is what comes of using the same word for two completely different things. Cider (fermented apple juice) is not brown - not good cider, anyway. "Cider" (apple juice, usually unfiltered) is...
Forum: Cider Forum 10-30-2013, 03:10 AM
Replies: 30
Views: 2,190
Posted By Albionwood
If you heated it in a kettle, then racked it to a...

If you heated it in a kettle, then racked it to a carboy, after it had fermented - then yes, it definitely oxidized to some degree.

Cider is more susceptible to oxidation than any other beverage,...
Forum: Cider Forum 10-30-2013, 03:05 AM
Replies: 13
Views: 798
Posted By Albionwood
"petillant" - very slightly carbed, just over...

"petillant" - very slightly carbed, just over saturation - is perfect for cider IMHO. Usually though I carb it up in a keg, to 10 psi or so, and just let it fizz out in the glass. I find it tastes...
Forum: Cider Forum 10-30-2013, 02:58 AM
Replies: 10
Views: 748
Posted By Albionwood
Cider fermentations often throw off wacky aromas....

Cider fermentations often throw off wacky aromas. Relax and let it do its thing. Cider almost always benefits from several weeks to several months of aging after fermentation is done; whatever...
Forum: Sponsor Showcase 10-25-2013, 04:25 AM
Replies: 17
Views: 6,466
Posted By Albionwood
I'm loving the Leffe clone made with it. Loads...

I'm loving the Leffe clone made with it. Loads of spicy character, and it really is attenuative - I forgot to add any sugar but got a nice dry beer with light body anyway.
Forum: Cider Forum 10-25-2013, 04:10 AM
Replies: 2
Views: 926
Posted By Albionwood
I never use it. Relax and let it go at its own...

I never use it. Relax and let it go at its own rate. Cider benefits from slow fermentations (unlike beer).
Forum: Cider Forum 10-14-2013, 08:42 PM
Replies: 11
Views: 743
Posted By Albionwood
What you have there is most likely something...

What you have there is most likely something called "film yeast" - wild yeast that forms a sort of crust on the surface and, when disturbed, breaks into angular pieces. It is usually considered an...
Forum: Cider Forum 10-14-2013, 08:28 PM
Replies: 10
Views: 852
Posted By Albionwood
That's all true for beer, and for grape wine and...

That's all true for beer, and for grape wine and mead as well; but I argue that it is not true for cider. You really do want to slow down fermentation as much as possible in order to preserve some...
Forum: Cider Forum 10-11-2013, 04:40 PM
Replies: 10
Views: 852
Posted By Albionwood
A whole packet of yeast, plus nutrient, in one...

A whole packet of yeast, plus nutrient, in one gallon? No wonder it went fast!

I usually under-pitch yeast, using about half a packet to 5 gallons, and almost never add nutrient. I get the best...
Forum: Cider Forum 10-11-2013, 04:35 PM
Replies: 7
Views: 834
Posted By Albionwood
"Craft Cider Making" by Andrew Lea is a great...

"Craft Cider Making" by Andrew Lea is a great introduction, with all the elements you are looking for: history, theory, and practicum. Dr. Lea is English, so the book is primarily from the British...
Forum: Cider Forum 10-11-2013, 04:18 PM
Replies: 2
Views: 669
Posted By Albionwood
There is no need to pasteurize apple juice before...

There is no need to pasteurize apple juice before fermentation. That article mis-states the risks, which are ONLY applicable to drinking unfermented juice (mistakenly labeled "cider" in the US); and...
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