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I did. However, I ended up pitching a secondary strain as well because I didn't see signs of fermentation in a few days. The beer came out fairly clean, I think. However, there were a lot of other flavours in there, which could have covered up yeast derived ones.

It's the Encore series (I did say it was the anniversary). Viability isn't an issue--I had signs of starter fermentation before I posted. And the local Anchorage brewing uses a wine strain for bottling--so you can get their brett b. but not their primary fermentation strain. I know others...

Exactly what the subject says--I'm building up the dregs from the anniversary bottle of their 08-08-08 Belgian IPA, and have no idea what it is (using apple juice, so starter fermentability isn't an issue). I sincerely doubt they used the fermentation strain for the bottling, so has anyone...

It's added in secondary, or after primary fermentation. That way it has time to settle out before bottling.

Agreed--cinnamon is one of those personal preference things. I see nothing wrong with that much, as long as cinnamon is a flavour you want on the front. You can always make some more and blend if the spicing is too strong.

Another one here, saying to use more apple juice. As for the bottle carbing, read the stickied thread in this forum. You can use juice to bottle carb, but it will require some math (figure out how much sugar is needed for your desired volumes of Co2, how much of the cherry juice contains...

Arise, necro thread, because I have something to point out. If you actually look at the Lallemand wine yeast info, 71B, 47-D, and RC212 are all competition neutral and do not have the "killer" gene--not only 71B, as seems to be commonly stated.

^^ That's me, too. I used to say I don't like beer, then I started researching and doing the occasional all grain graff. Now I have a porter in the fermenter. Mind, my preferred drink is still a nice, off-dry cider.

Candi sugar is not invert sugar--it goes through the Malliard reaction, particularly for the darker colours. It's really fun to do. If you want to make your own start here . And then read these. Articles on Candi Syrup...

The real question is, do you like sweet drinks (cocktails, wines, etc.)? If so, go for it. Careful of going overboard on the roasted things, though. And to answer your most important question: I would do so (perfectly sober).

Definately boil the wort for 15 minutes or so. Malt...particularly wheat malt can have bugs like lactobacillus on them. I'm not sure what you are asking about the amounts--you want to brew 5 gallons total, one gallon of which is wort, and want the total SG to be 1.060? You need to know the...

Except I haven't actually gotten it before, and I mostly make cider. Including something like 10 batches with the Unibrou yeast. Yeah, it is slower than usual, but still fermenting.

I have a couple ciders fermenting with Belgian yeasts (just small batches, with yeast harvested from commercial bottle conditioned beers*). My problem is that it is rather cold in my house--high 50s at best. Could this be the cause of the sulfurous odors and slight off tastes coming from the...

I haven't made a rhubarb cider yet. However, I would probably go with the standard 3lb per gallon (maybe more...my rhubarb is fairly mild), pouring boiling water (or maybe apple juice) over it, and letting stand in a sealed container for three days. Then straining, adding remaining ingredients...

Okay--the concern about losing volatiles from the juice is valid, although with just mashing you shouldn't lose all that much (but may get "cooked apple" flavour). HOWEVER--a short boil is necessary to kill off any bugs that may have been in the grains (like lactobacillus). I learned this...

How it is a wine? It isn't fermented enough to be, and wine cannot contain grains (to the best of my knowledge). Tart rhubarb flavour, with malty chocolate backing it up. You can't really taste the cinnamon or vanilla. The oats help mouthfeel.

A yeast fermented rhubarb soda, with oats and chocolate malt. 1 pound rhubarb, roughly chopped (6 large stalks) 40 oz water 2 tablespoons Quaker Oats, toasted 1 tablespoon Chocolate malt (crushed) 1/4th teaspoon cinnamon 10 tbsp white sugar 2 tbsp brown sugar 1 teaspoon vanilla extract...

I really enjoyed my dry hopped cider with Saaz. Left 1/2 oz per gallon in secondary for a good couple months. It was in a dry cider, only lightly jacked (6.5 ABV).

I can't answer some of your results, however: Liquid yeast typically needs to have a starter made, in order to get enough viable cells before pitching. I would not use a lager yeast for soda--they are made to ferment at low temperatures...i.e. putting them in the refrigerator will not stall...