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Hey guys, Its been a while since I've been active on the forums, but this made me think of you. The WW buyout has been a huge topic where I live (only 45 min from Asheville). My friends had 2 of the owners on their podcast a few weeks ago. You can listen to it here...

Its really whatever your personal preference is. I like mine a little bit more carbonated than beer as well.

How about a shot or two of Fireball whiskey, or similarly flavored cinnamon liquor.

now did you measure this before or after fermentation. I'm referring to the juice before fermentation. Things will obviously change after fermentation, but I don't know if there are any pH or acidity levels you should be shooting for there, as long as you are in the right ballpark to begin with.

That is your total acid. You need to look at that, and pH. You are generally looking for 0.3-0.5% total acid, and a pH of around 3.2-3.8 You can read more here http://www.cider.org.uk/frameset.htm Here is a quote on pH and acidity from the site

This is also an awesome resource for culitvars. He's based in the UK, so some of the information may be based on their climate etc. http://www.cider.org.uk/frameset.htm I did research a while ago, but I know there are nurserys in the US that sell certain cultivars of cider apples. You could...

I have one that I made a few years back. May not be the one you remember seeing. I'll dig it off of my old hard drive this weekend for you though.

Ah, thanks for pointing that out. I didn't read the link before I posted and was going off of memory. Learn something new every day

The short answer is that you can expect a very similar result from mashing crystal malts as steeping them. Crystal malts have undergone a different malting process in that 1 - they have no or very little diastatic power and 2 - they have no to little starch to actually convert. Crystal malts...

If anything, I think maybe 8C would be appropriate (Extra Special/Strong Bitter), although at 4.1% you could probably swing 8B. I've never had the beer, but everything seems pretty OK for that style. It uses pale malt, crystal and a little black malt for color, which is OK by the guidelines...

Thats why I'm tying to squeeze in a few before it is born! I'll probably stick to ciders for a while when it is a newborn.

So now you are a nobody unless you have over 10k posts :D

With moving to a new town, working more hours and buying a house last year, its been a good while since I've brewed. I'm probably in a 1 year slump at this point. My wife is pregnant and due at the end of July, so I finally made an excuse to order some ingredients so I can have her favorite...

I think Nook is about to come out with a version that has a light built in. Its not back lit, but has a small LED light that shines down from the top to light up the screen. http://www.barnesandnoble.com/p/nook-simple-touch-with-glowlight-barnes-noble/1108046469?ean=9781400501717 That said, I...

I'd LOVE to work 4 10s. The only problem is that I work 5 12s, plus being on call 24/7. The overtime is nice, but I'd love to only work 40 hours a week...

I've never been to any of those countries, but none are exactly known for their beer. I'd honestly stick to Wine and local specialty alcohols. Ouzo in Greece, Limoncello and Grapa in Italy etc

Blue will make it kind of a dirty bluish-green. Green food coloring will make it a nice bright "st patties day" green.

Sometimes nothing hits the spot on a hot day like a nice skunked Corona in a bottle with a lime wedge.

mac or PC? I know PC people hate iTunes on their machines because of the bloatware it installs, but its really easy with that. Just make a playlist with all of the music, put in a DVD, then click "burn". It will tell you that your playlist won't fit on 1 disc, click continue and it will fill up...

All Grain? If so, -make sure your calcs are down right and have a big enough mash tun. -its ok to supplement with some extract if you miss your targeted gravity -make a HUGE starter (use the Mr. Malty calculator). -dont get impatient with the fermentation.