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I have one of the Igloo Cube coolers, big and deep. Plenty of room for the carboy, but not so much that there is a huge amount of water to cool as well, given the square shape. I drop two or three frozen water bottles in once or twice a day, depending on the temperature, and keep the water...

Back in February I brewed up a batch of Ed's Bee Cave Hefeweizen (somewhat modified through Brewsmith for partial mash, partial boil, late extract addition). There were no issues on brew day, hit my temps, etc. I left the batch in the primary for three weeks, then bottled. After three weeks...

Hmm. Not quite sure what petroleum-based motor oil characteristics have to do with wort. But, all sugary liquids I know of are certainly less viscous when heated. Think of pancake syrup. Thick when cold, runny when heated.

Added to the original thread: Holy crap!!! That's my 30th wedding anniversary as well. Holy freakin' cosmic. :drunk:

Holy crap!!! That's my 30th wedding anniversary as well. Holy freakin' cosmic. :drunk:

I would be able to tell you the ABV, IF I had managed to remember to take a gravity reading before pitching. Which I didn't.:cross: As far as taking the full two months, I don't know for sure if that's what it took to get where it was going, or if it stalled out some time earlier. I was...

FYI, you will definitely get carbonation by adding sugar, even with the sweet mead yeast. I made a batch back in February just as you listed, except without the lactose. Fermented for just over two full months, then bottled. FG was 1.005. After a few weeks, they were fully carbed, about like...

+1 on the whisk, works great! :mug:

Two more batches bubbling away, one with Montrachet and the other with Sweet Mead. Yum! 7123

280+10=290 Great stuff!

Again, this place is great! Thanks for the responses. I will definitely use a large grain bag, and will go for 60 minutes. I don't have any 2-row at the moment, so I will just wing it with what I have. Wish me luck! :mug:

OK, tomorrow I will be brewing up a Rye IPA kit from the LHBS. The instructions given are pretty generic, and mention letting the grain steep for 30 minutes in 150 degree water. Trouble is, it sounds to me like a partial mash recipe, given the ingredients, so I'm thinking I need to do a proper...

Brewed batch #7 on 4/12, a DFH 60 minute IPA clone, taken from Calagione's 'Extreme Brewing' book (slightly modified w/Beersmith to use late extract addition to compensate for a non-full batch boil volume). OG was 1.059. After 2 weeks racked to secondary to dry hop, and the gravity was down to...

You might try a length of new tubing, just a tad smaller than what you already have. When I bought my kit from the LHBS it included 3/8 tubing, and I had the exact same bubbles when trying to siphon. It might work at first, but would always fail after a bit. Very irritating. So I posted my...

OK, you convinced me, Ed. I just ordered another carboy, my first Better Bottle, from Northern Brewer. That gives me four fermenters, enough to keep me going for a while. Of course, that's what I said when I just had two... That next batch, WITH Montrachet, will be in the bottle as soon as...

Thanks for all the input. I was just concerned about the length of time it seems to be taking to get to a good final gravity. After all, it's been seven weeks in the carboy and is only down to 1.009, down from 1.011 two whole weeks before that. So the five weeks from 'brewing' to kegging I've...

I hate to start yet another Apfelwein thread, but I haven't been able to find a definitive answer through searching. I started a batch way back on 2/24, 5 gal of Mott's, two pounds of dextrose, but not Ed's Montrachet yeast. The dude at the LHBS recommended Wyeast's 4184 Sweet Mead yeast...

I just picked up some from AHS a week or so ago, and brewed a DFH 60 clone yesterday. Actually ordered all of the ingredients from AHS, not just the hops. The only item they didn't have was British amber malt, but as I only needed 6oz, I substituted biscuit. Here's hoping it will work out OK...

Batch 1 still bubbling away after 5 weeks, tastes GREAT!! 5351 + 5 = 5356

I started a batch 10 days ago using Wyeast 4184 Sweet Mead yeast, with the 2lb of dextrose added to the 5 gallons of Mott's juice. It's been bubbling away, very politely, since then. There is only a couple of inches of headspace between the juice and the stopper, and it very regularly fills...