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Hello Cider-ers, I've applied for a Research Education Fund grant from the AHA to investigate easy alternatives to the keg/sorbate/backsweeten method for producing sweet, bottle-conditioned hard ciders. This is mostly aimed at novice homebrewers who don't keg and who don't necessarily want to...

Batch Size: 5.50 gal Style: American Amber Ale () Boil Size: 3.34 gal Style Guide: BJCP 1999 Color: 13.2 SRM Equipment: Pot ( 3 Gal/11.4 L) - Extract Bitterness: 23.0 IBUs Boil Time: 60 min Est OG: 1.050 (12.3° P) Mash Profile: BIAB, Medium Body Est FG: 1.014 SG (3.6° P) Fermentation: Ale...

I had a funny thought while reading one of the other threads which mentioned the need to degas a fermenting mead. Since a 5-gallon carboy weighs at least 44 pounds at the beginning of fermentation, and at least 40 when fermentation is over, it occurred to me that there must be a better way to...

Hello, Quinces are one of my favorite fall fruits, and while eating some quince pie the other day it occurred to me that a quince melomel would be quite tasty. The only problem with quinces is that they are pretty much inedible raw; they're hard and astringent, but are magical when cooked...

So one day for whatever reason "America The Beautiful" was stuck in my head, and when I came to the "for amber waves of grain" line it occurred to me that perhaps I should make a recipe that would do that justice. It also seemed appropriate to use four types of grain, and that these four grains...

...the state that people know about because of Dogfish Head. Seriously, though, it's great to talk shop with people who share this awesome hobby. :mug:

Hello, I've consulted these forums many times when developing my recipes and for troubleshooting of the various beers I've brewed, but I've never posted before. So, I was wondering if all of you out there could take a look at a recipe I'm considering for an AAA. I want this to be nice and...