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I was wondering how much water everyone uses in the partial mash for steeping and sparging? In addition, what temperature and how long should I shoot for during the mash? This is my second partial and just want to make sure I'm using the right amount of water and temps are good to extract all...

I ended up paying $6.50 a gallon near Burlington VT. Owner said that a lot of orchards are not making cider in bulk this year. Rather they are selling to companies like Gerber for higher prices.

Frazier, I think your right and I just need to be more patient. The beer is bubbling every 35 seconds or so, I'm thinking about leaving it without pitching new yeast. Looks like the old yeast "woke up". Do you guys think the yeast is handling the sugar or is it just oxygen bubbling out from...

Thanks everyone for the help. This weekend I'll be making some hard cider from nearby farms!

So I brewed my first extract batch 2 weeks ago. It was an Irish Red Ale with a OG of 1.042 and left it in primary for 7 days. I then racked to secondary at 1.012. I ended up not being happy with alcohol % so I added some brown sugar(raising gravity to 1.016 and was hoping for yeast to kick back...