Search results

find a APA recipe cut the hops in half and add a two to three lbs of honey and use a good neutral White Labs California Yeast.

Have you tried Professional Brewers Washing. I have heard a protein/salt build-up can form over time and it give the bad guys somewhere to hide. PBW is said to break this up. Recommend use soak overnight. It is not a santizer and is expensive. I have used a couple time it works great on my glass...

I would check your hoses. Replace them to be on the safe side. Carefully with the boiling water and carboys. The carboys are not rated for high temp and might break. I use common dishsoap and lots of rinsing for routine cleaning. When needed I soak my carboy and Ale Pails in bleach sol'n for...

I usually rack my beer when the bubbles have slow to a crawl, thus the majority of the yeast has dropped out of the beer. (about 7-10 days.) I use a ale pail so once the CO2 has slowed it needs a new home in carboy to prevent oxidation. I have always used a secondary for clarity except for a...

In northern Ill. a friend of mine says his hops plants grow like weeds and are in process to destroying a small fence. *Your mileage may vary* Rick.

Add the pectic enyene when transfering to secondary

The best choice is unfiltered and unpasteurized cider from a local orchard. Check out the local farmers markets. Second best, cider with no preservatives added. Avoid frozen if it can helped. Recipes A Simple Cider. 5 gallons of cider 2 lbs of dark brown sugar 2 honey 2 pk white wine...

Most of my batches of everything including my ciders started within 24 hours, usually 8-12 hours. Double check your seal on fermentor especially if using an ale pail. Give it a good shake for 2-3 minutes. Keep it warm. Give another 12-24 hours. Then, if no dice. Pitch again with another yeast...

Don't bother. I don't sulfate because, I can taste sulfate at lowest level. I use unpasteurized and unfiltered cider they turn out fine.

I am making my annual batch of cider and cyser.

I would increase the honey to a least five pounds. Use pastuerized unfiltered apple juice if you can find it. It will add complexity to final product. Cut the spices in spices such as cinnamon, allspice etc. Alcohol will intensify these flavors ,this will add to the aging time. Rick...

Hello, folks. This is Rick from Northern Illinois. I am getting back into the hobby after a couple of years off. Real life sucks. I have made various meads, cider and brews over the years. I am a extract brewer with some mini mash attempt. Rick.:mug:

It looks good to me. With a partial boil, your hops ultization will be lower. But, it looks good to me. A bit hopper than mine. But it is *your* beer, you own it. As for Irish moss, it isn't a bad idea with lighter color but not required.

Wait at least 72 hours before panic. Make sure the lid on tight. Keep warm (the uprange of the recommend. Gently shake the carboy for at least twenty minutes to aerate (it can be done in stages) Assuming you didn't get a bad tube, that should be enough. :tank:

Don't believe the hype. Unless you're brewer something like a imperial stout barley wine or other big beers, in my experience, you don't need a start with White Labs. It is just a extra step, and another place one can screw up. If it gets a bug in starter, the bug mutliples too. Also, no way...

It will be fine. It might it will take a bit longer to clear. Might not.