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not much - I figured since it was supposed to be darker it'd be fine, plus the higher sugar or lactose would make it a little higher %. Just cracked another 22oz of it warm. Nice head, great flavor imo. I just went and grabbed some OLD 'pure' vanilla extract from my cabinet-----it's...

well maybe it is a porter lol http://www.craftbrewingbusiness.com/beer-of-the-month/what-is-the-difference-between-porter-and-stout/

I don't think you'd regret Vanilla, I want to try that next. It's very full bodied IMO. I'm not quite sure how to describe it - it's not a porter, but kind of close. Try it as-is, if you have something better then tell me! Or if you mod it (& like it) post it here! I'll make it...

I did it pretty much according to the recipe but we used a little more chocolate & we used semi sweet chips, a little more than called for. We made 2 batches side by side on my stove. He kegged his, I bottled mine. The only thing I'd do differently is maybe buy it from Jasper's...

Here's the recipe from Jasper's Homebrew - they have a lot of interesting recipes there!

brewed a couple batches of this side by side last night - can't believe how dark it is, & how good the wort tasted. Had the yeast spinning on a stir plate for >30 hours, it's bubbling like crazy.

A little over 24 hours ago I started my first cyser... not planned out..not much anyway. I took 5 gallons of raw cider from the orchard up the street, crushed 240mg of campden tablets & put it in the 6.5g carboy. I also took a packet of Nottingham ale yeast & 1800 mL of the above-mentioned...

is it vinegary?

I took a piece (~7.5') of 18 AWG wire, stripped a couple inches, made an eyelet & soldered w/ lead free solder. Then I take a 1.25" x 1.25" square patch used for cleaning gun barrels and thread it through the eyelet. Push the wire through the hose and slowly pull the patch through. I have...

Thanks for the link, info, & book rec berucha.

I just did another gravity reading on this - 1.010 - is it safe to bottle? I know the right answer is to check it in another couple of days but thought this might be low enough.... ...also - the krausen has not all settled - there's still a 1/4" thick layer on top.

Here's a follow up if you're interested in my experience....(re rhino farts). Making Apfelwein, two 5-gallon batches. First batch (my batch # 11) 5 gallons tree top from Costco, 1.75# dextrose, & Red Star Montrachet yeast. second batch (my 12th batch): 5 gallons tree top, 1.75# dextrose, &...

Hi Meadiator, I know you didn't ask, but the next time I make cider (probably upstatemike's caramel apple or straight up like you) I plan on using un-pasteurized cider, adding ~50mg campden tablets (per gallon) 24 hours before pitching, & also starting my dry yeast 24 hours beforehand. I'm a...

campden tablets are supposed to kill the nasties similar to pasteurizing without harming the flavor... The next time I make hard cider from unpasteurized I plan on adding 50 mg of campden tablets per gallon, leaving it for a day, also I thought I'd make a starter (I usually use dry) 24...

OT: thanks.... I actually made some BBQ Sauce w/ the last little bit that I left out...I used a lot more than the recipe called for but it turned out great for the country style ribs.

OT: I kind of want lightly sparkling cider so no problems there! I was going to do my 2nd batch of 'kind of keeved' cider like this so I could drink it up, & bottle the best batch. I just wasn't sure..... My first batch of orchard cider w/ notti started turning vinegary as I got to the end...

:off: Any problems doing this if I wanted Still? The treetop juice bottles are pretty heavy duty, I have 10 one-gallon jugs I rinsed and filled with water....thought I'd go fill them at the artesian well (SL,UT) but 1 gallon jugs might be a lot to haul around.

derp

if you wouldn't mind posting your favorite I'd like to try to recreate or follow it....I'm only doing extracts though right now...but I have a friend w/ a mash setup etc.

I must have. This six pack has been terrible!