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Im about to bottle this pear/apple cider that has been in secondary for a couple weeks outside 30-40F aprox 6% and 1.000 I see a little "fallout" in the carboy. Do you think I should introduce more yeast at the same time I put in the corn sugar priming solution ? Or maybe just rely on the...

Basic 9cf (I think) unit. Collar made from 2x6's and just applied the silicone sealer and it is curing with some weight on top. I wanted to do a nice natural wood finish, but went quick and dirty with a few coasts of gloss white primer/paint. Have 4 holes drilled for the shanks with potential...

Straight up off-the-shelf AJ and fermented with Saf-Cider makes for a very dry and less than lovely tasting cider, in my experience. So this time I'm implementing a strategy i've been thinking about for a while now. A can of FAJC at kegging time I expect should add a few points of gravity and a...

I've had a theory for a long time and am finally doing it. "off-the-shelf" apple juice/cider fermented with (in this case) safcider dry yeast always works fine but would finish very dry, making it a bit less popular to the "civilians" I like to share with. So, this time I am adding a can of...

My boil kettle can only hold 8G but I am making a 10G batch. It happens to be a low gravity Berliner Weisse so I dont have capacity issues with the mash tun. But if I run all the hot side process as 8G and then split it into two carboys, I can top off with water at the same time I pitch...

This will be the next step as I ramp up my production and switch to better equipment. It just occured to me though, Can I still be gravity/siphon only and still use one of these? http://amzn.to/1TWKU81

How does this sound: 8 lbs Maris Otter 12 oz. Crystal 120 12 oz. Chocolate 350 8 oz. Munich 8 oz. Biscuit mashed at 156, 1.5 oz. Goldings 5%a, 60 minutes .5 oz. Golldign 5%a, 10 minutes About 30 IBUs Looking for something mild smooth and "dark" for wedding guests (craft beer...

My thoughts are that maybe the yeast gathered this way may be less viable but you'd be leaving behind the hop trub. Maybe moving to secondary a bit earlier while there is still some decent airlock activity to get a better/bigger "harvest".

Several years ago I scored a case of 24 of little green mini champagne bottles from a local HBS They were I think 187 or 6.5oz or so. Standard crimp cap tops. They were perfect for Eisebocks, or sours that really needed to be smallish "servings" The last couple years Ive been casually poking...

I made a (p)Lambic a while back and split it in to 2 3G CBs. I was a real noob and didnt know what I was doing and so after a few months I tated it and dumped one of them out and chalked it up to a learning experience. The other one I left alone and forgot about. 3-5 years later... I see it...

I'm fine with the hydrometer method, but I'd like to take the next step with one of these as it seems like dealing with just a drop or two would be a bit less hassle. Which do you have, do you like it, is it worth it to you and do the cheep ones ($20ish) work just as good?

I am preparing to try the Dark Lord close in this months BYO mag and I'm not sure how to acurately record or document the more complicated mash and boil steps in BeerSmith. Specifically the part where you mash most of the pale malts, lauter/sparge and boil 4 hrs then mash the dark malts in a...

Standard low grav recipe for the Berliner I made a couple weeks ago. Pitched the commercial WL Lacto 672 or 677 (have to check my notes)at about 95F and activity was predictable and steady. After a few days I theifed a sample and was satisfied with the tartness and so dropped it to room temp...

What is your favorite app/site/system for tracking and organizing your recipes? I'd like to get a little more organized and keep better track of what I've done. Especially something online that I can post links to for sharing via Twitter and my blog. Brewers Friend seems pretty good. I have...

Just thought I'd post my experience here. The last couple of BW ive had, I loved, and when I realized that the low hop, low grav and no boil recipe I figured I had to make one. Started a home made Lacto with 1c of crushed 2row and 1c of 130F ish water in a jar per a post on this forum and sure...

Has anyone thought of or tried or is there already...a regular homebrew Skype discussion/meeting thing? Once or twice (or more) a month, get a Skype conf call going and just have a (home)Brew and talk about homebrewing? Maybe even have a topic penciled in.

Just thought I would post the steps and results for this project. My blog details is a bit here The basics are that I took 1 Gal of raw, fresh pressed Apple Juice, that was VERY sweet. 1.078, fermented with a neutral Ale yeast WLP001 (I had a little leftover slurry from a recent pale ale)...

Short of a "lambic" style, what would be the best ways to sour up a very strong fruit flavored beer. I am looking at 5-10# of raspberries in a 5G batch of basic wheat beer. I want a pretty strong sweet/tart character. Acidulated malt has been suggested as has Lactic acid. Not even sure what...

I have been reading all I can find on HB "Lambics" and have started to formulate my plan/recipe. I am going the route of making a plain basic ale, 65/35 inc a little Honey malt, Belgian caravienne, and a touch of Dextrine just to make it a little interesting. probly using WLP001 at first and...

I just want to say, that the last week or so of crusing this site has had me alternately laughing out loud and cursing "why didnt I think of that" when seeing some of the name for these brews you guys are making. I particularly love the ones that work in "hop" in the name. Hopocalypse Now...