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I will give that a try.

Right now i use corn sugar for priming just wondering is it more ideal to use unfermented wort over the sugar and if so how much should one set a side

Right now i dont intend on doing any mashing yet but is it difficult to do and any advice on whats important when i do get started mashing?

Right now i have an irish red conditioning and its been 6 days now. I knopw you only need to wait 10 days give or take for adequate carbonation but is letting age longer in my best interest. I know with some styles it is suggested to let it age longer. My main question is it really mroe...

to the issue of an IPA still fermenting actively after 5 weeks it does seem odd. my first beer was an IPA only took a week to ferment. turned out great to.

Thanks for the tip i was looking through and it seems its pretty simple just a matter of little details. I am prolly gonna go ahead and wait till cider is in season and get some really fresh cider to use and make like 10 gallons or so.

i am quite aware i am pretty hooked already.

Hi i am new to the forums and realtively new to homebrewing but i absolutley love it. Right now i got an irish red conditoning. Thats about all for now

I brew primarily beer and i would like to do a cider if someone has a good simple recipe they would share with me i would love it not sure when i will do a cider but it will nice to have a recipe for when i decide to!