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for this one I had it set out for over a day and had added some boiled DME and sugar solution (cooled) to it - agitated it regularly. No visable hop or trub, when I done done this method in the past and had some it was so minimal it didnt matter. This was the same style of beer too. This was...

5lbs Light DME 1 Lb Amber DME 0.75 Crystal 10L The yeast was from end of October (I brewed mid Jan), used a mini starter, though it didnt really seem to have any activity, but I tried it anyway. I did harvested from the same type beer, but only from primary since I didnt use a secondary...

this was in the low to mid 60s, never got into 70 - low enough the it took well over a week to complete. Nothing unusual other than using DME other than mashing. Orange flavor, not that I can tell - but this is a session IPAm Cent & Cascade hops so they have that citrus aroma and...

I've got quite a bit of brewing under my belt, never had a problem - being doing all-grain until just recently when I tried to modify a recipe with DME from all-grain (lets cut down the rime in a brew day) The brew was plagued with small misapps from the beginning, this was supposed to be...

This is ironic - I used that exact same cider from TJ - I just popped into the store and knew I wanted to get some cider with no preservatives and walked over to that section, I think I paid 2.50 a piece. Several varieties to choose from and just decided on the apple crisp. Used notingham and...

thanks for the input - ill find out for sure tomorrow, my OG was 1.050, if it does settle at these measurements it should be a real nice cider - good choice to go with Notty vs the overly dry champagne yeast.

Hi Folks - I read over some threads of those using Notty yeast, not quite sure if I was able to get the actual answer I needed. LHBS guy mentioned that this may ferment down to under 1.00 (though I thought that would be more with a champagne yeast), however the cider has been in primary for over...

these are all great insights - I appreciate everyones responses - I only have a little over 3 weeks to get this ready to serve so I need to keep the OG down, which is fine since heavier beers sneak up on you fast and always seem to take longer to mellow out. My experience and also from what I...

Hello All - I was asked to make a beer for my wife's office Christmas Party. They were looking for a more Christmas seasonal type beer (I've never really been a fan and I think Bells Winterfest was the only winter seasonal I really cared for). If I brewed anything or kept anything around the...

I have a couple of Used Pin Lock Corney Kegs for sale - $50 a piece - located in Charlotte, NC - looking to keep it simple, local pick up only.

Great! I appreciate the feedback!

Hi Folks - first year harvest on Cascade and Centennial - I am drying my cascades now - my Centennials have a much stronger hop aroma, very noticeable. When I harvest my cascades they definitely don't have the real strong smell like the Centennials but I know they also have a lower AA. I...

You can use the fruit upfront, normally recommended to steep after the boil 150-180F, boiling will release pectins add will cause clarity issues....I have added to a summer wheat a few yrs ago in the secondary...I soaked all my berries in a sanitizing solution (there are specific food...

You can always make a smaller AG batch - as far as books go I started with Charlie Papazian's Joy of Home Brewing - started it with Extract and eventually moved onto the advanced sections and still reference it when needed. I made my first all-grain batch without any significant investment - I...

this is cool - glad I found this thread, your in Matthews, we're neighbors- small world.

Thought I would chime in just in case someone doesnt within the time you are doing your mash - I recently went to all-grain, I think I'm in my 3rd brew. I have tried a slightly different process each time but its a modified BIAB. That being said, with your time (60 mins when to start the...

I have never made porters, I have had beers ferment at temps close to 80 in the summer, typically room temp or mid 70s..If mine at peculating good at a temp I try to let it stay there and do its thing. However, did you try tasting it after it was complete and you did your measurements? At...

I completed my first all grain batch yesterday, I have been brewing extract for over two years now and made the move over to all-grain basically for the fun of it and I like the challenge of working with more variables and being creative and that fact that I may actually get some cost savings...

So you racked into the secondary after day 4? If so thats sounds early to me, I guess from my experience and what I have read and seemed to have learned is that the fermentation may take 5-14 days (big window but the only true way to know is to take those gravity measurements). I still...

stellar insight, thanks everyone...that seemed to line up with my thinking, but yet since I sure as heck don't know everything, getting insight from others sheds light on it on..fortunately for me I seldom drink the real heavy stuff, I try to stay below 7% abv if I can (I feel less guilty and...