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Long story short i put a caramel simple syrup in my secondary, I realize the yeast will eat the sugar but will the burnt sugar flavor/aroma stick around after the yeast have done their thing? I was hoping to get more caramel from my grain but came up short so i wanted to give it a boost.

wheres it at? I'll be near chicago/the burbs that weekend. wonder if its worth dropping by

So in a panic i made a little starter and thought i'd try that rather than a yeast cake, 1000ml i let eat some AJ for a few days, then i split it between the two buckets, one took off the other didnt, so I'm less paranoid about losing the batch altogether. Will just have to wait for a clean...

k, would there be any benefit to putting 1/2 gal of juice on the cake, stir it up and let the yeast start to ferment for a day? kind or re-wakening them? i bought some yeast energizer too..

So im going to pitch it with a nottingham yeast cake, should i rack on the compacted cake or make a slurry to pitch into cider?

So the other day i was at wally world checking out and i noticed they had some dork corn syrup on clearance for 1$ for 32 oz, and i think wow that seems like it would go great for my caramel apple cider, i google is corn syrup fermentable all that good stuff but neglected to check the...

Just pitched my first batch, cascade hops and 2 oz of torrified wheat. took my OG reading and drank the sample and it already tasted amazing, I cant wait to drink this! I should start making the next batch in about two weeks.

ok so i think i did everything right but i cant seem to get my stirbar to spin... it kind of nervously hops around the bottom of my flask..

I was thinking of aging it in a better bottle covered with a box for light, will it age alright in that? Also my first batch was your Caramel apple cider was trying to decide between KISS or a second caramel apple for the second as long as its not funky.

I knew a buddy had an additive that helped with boilovers pretty well with that I wouldnt be able to go with a 7.5 gal kettle for a 5g boil? He was going to give me an old turkey fryer to use so burner wise i should be good. I'm so far just an extract brewer but i'm really enjoying the...

I know theres a general recycling center dont know how separated it is. I'll call on monday to see.

I had my 2nd cider in fermentation for about two weeks before i racked it off to secondary yesterday and i sampled it and was shocked at the bitter aftertaste It had. My first batch tasted just fine out of the primary bucket but was a slightly higher 1.030 compared to 1.015 am i tasting...

So I am a new brewer and i have pretty limited equiptment. I've got the NB 89$ kit with an extra ferm bucket and a better bottle 6.5. I'm really enjoying the brewing so far but I dont have nearly enough bottles stocked up and I'm already wanting to plan out more brews. I've decided to allot...

I have a batch of still hard cider in my primary right now and im about to add super kleer to it so there should be very little sediment after i rack to my bucket. More or less I'd like to be able to fill a 6 pack at a time and not have to bottle all at once. Would there be any problems with...

ok, hmm and its a laptop hard drive not sure if that makes any difference?

I'll be using a 80mm fan, and i've heard of some peoples magnets being too strong and preventing the dc motor from spinning. They then put it on a washer or something like that. But as it is there is what looks to be an aluminum arm its attatched to already should i try to remove the magnet...

Hmm so i scavenged an old computer fan and wired to a USB plug that i then plugged into a phone charger and its running the fan now, but i dont think its 120mm will i still be able to use this for a stir plate you think? looks like its 80mm fan. worst case scenario would i be able to...

Thanks for the reply! as far as ph what should i be shooting for? And i think they have PH strips at the LHBS or i wonder couldnt i just "borrow" a few from my chemistry lab... wouldnt making a starter make it ferment faster? or do you mean the temperature slowing the healthy yeast down?

BOP is probably my hands down favorite juice, do you think that it could convert well to a mead? I'd have to check and see if the store brands have perservatives or if they are pasteurized... but i would really like to do this in a 1 gallon test. any yeast suggestions?

Yea, my idea was more or less to make a few starters from one packet to stretch the amount of batches i can get from a packet. I'd like to just rack onto the yeast cake but 8-10% stresses the yeast too much from what i understand.