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I've made a similar strawberry blonde several times, and one time had a happy accident of forgetting the last hop addition. But when I'd open one or pour it from the keg, it smelled of fresh strawberries rather than hops. I recommend it and now do it with all fruit beers.

Ten gallons of trouble here! It's nice to see more people enjoying this recipe. I made teo batches, so I did one with champagne yeast and one with Montrachet to experiment. I'm thinking of doing a secondary with cinnamon sticks.

I live 2 miles from the Michigan Brewing Company, and for what it is, it is a good beer, IMHO. On Monday, I can get a mixed case of their craft beers for $24 out the door. They have a wide selection, but I usually grab a couple of these and couple of MBC's sunset wheat in my case for...

A few people have mentioned it is a bit sweet by SWMBO liked it. WC is a bit of an alcho-pop, but a crowd pleaser. I think a person could easily check the gravity on a flattened bottle of strongbow and backsweeten a batch to that level for something a bit drier.

You could bottle carb. But you can't bottle carb and back sweeten unless you use a non-fermentable sugar like lactose. Yeast are lactose intolerant, in a manner of speaking. If you don't kill the yeast and you back sweeten with apple juice concentrate or anything with fermentable sugar to the...

I routinely siphon hot wort onto onto bagged ice. I discussed it here once and people cried bloody murder. My theory is that we use bottled water all the time in brewing. Bacteria could end up on the surface of the ice, but a nasty can't survive being subjected to freezing, then boiling water...

We all think the worst when we're forced to break a cardinal rule. I have lamented over many batches that turned out fine. RDWHAHB

In any hobby, you will always have purists. Nothing wrong with that, but some have to be preachy and condescending to feel superior. Those are so annoying. Kind of like vegans. If that's what you want to do, go on with your bad self, but that's you. I think in this thread it was more of a...

Materials?

This thread is older than dirt, but I was brewing a pale ale and commented to my wife that I was out of homebrew and didn't have any to drink while brewing. She said I had some bottles downstairs (I have been kegging for years now.) Wouldn't you know it, I just finished a batch and am enjoying...

Good to know. I let mine go for over a month, but it sounds like I didn't need to. It's quite interesting with a dash of cinnamon or even nutmeg in the glass before you pour.

How did this turn out?

I'm reasonably certain they are cascade. They smell like cascade to me, and my brew friends agree. Plus, homebrewers in Michigan grow cascade, and all I know about this guy is that he was growing them for a long time. I have an ounce of glacier pellets still sealed to use, so I may use...

I wouldn't do this, but my buddy bought a house from someone who homebrewed. The neighbors said he used them for beer, but he is dead (not from the hops), so that's all I know about them. My friend gave me plenty of vacuum sealed hops and wants me brew up a batch (he's buying.) He's rather...

I wouldn't over think the math on this. This is a backsweetened take-off from edwort's apfelwein (sp). Make more than you need, and drink the rest, whether it's backsweetened or carbed or neither, it's still good.

It will effect the flavor, but it will be fine. I went with champagne yeast just because that's what woodchuck uses.

I thought this would be crap until I read who was making it- Michigan Brewing Company. They have a blonde that they label for hotels and restaurants that want their own "unique" beer. That's probably what's going on here, and their blonde is pretty decent. Production of Kid Rock's "American...

You should also keep in mind that cider we take a longer time to clear and may require repeated rackings, while apple juice does not because everything that you want to settle out and clear has been filtered out, so the only sediment will be yeast. Apple juice can be ready for bottling in 30...

EDIT I made a quick respsonse last night saying that WC was 1.055 flat, but I looked at my notes and it's 1.029 flat (which is also what I said in the recipe posted above. It was late, and I confused my OG for the batch with the the gravity of WC when I made the post. It should not come out...

(there is a dead giveaway to which one is mine. The other is Woodchuck) (This recipe is for kegs. If you aren't using a keg, I added some ideas for making a still cider, because whenever someone posts a recipe just for kegs, people without kegs want to know what they can do, but I...