Search results

Right on! That sounds delicious. I wonder if you used brett AND racked onto plums, might make for a good combo right there!

Pear definitely sounds like a great option...I will have to consider that! They definitely would compliment the pepper more than the other fruits I mentioned. Thanks for the advice.

I was thinking racking onto crushed or dried cherries, or maybe raspberries or strawberries. I'd need to do a bit more research on how much would be suitable for the flavor to come through without overpowering the beer.

So I've been wanting to brew a saison for a while, found this recipe last week and decided to go for it! I brewed my batch yesterday evening, did pretty much the exact same recipe but scaled down to 4 gal...and used tettnang hops that I had leftover from a previous batch and also used some...

So just an update - I ended up letting this batch sit for a bit longer than I expected initially, and we bottled in end of January. One month later in the bottles, and this stuff is DELICIOUS! This weekend I went back home from college and cracked a few open to share with family and friends...

Just trying this today, except doing BIAB and scaling it down to a 4gal batch and using roughly 1.0 oz columbus, 0.5oz centennial and 0.5 oz US Hallertau (same schedule), and switched out the Notthingham for some US-05. Mashing right now...thanks for the recipe! Update: OG was 1.062

IMO stove-top pasteurizing = recipe for disaster. Use a dishwasher if you have one with the right settings, or pasteurize in a cooler with a spout as I describe in the thread I started https://www.homebrewtalk.com/f32/quck-simple-cider-nottingham-yeast-437568/

Killing yeast before bottling = no carbonation.

In this case you'd backsweeten with the non fermentable and prime with enough fermentable sugar to carbonate in the bottles to achieve a sweeter sparkling cider.

Be patient, it can take a lot of time depending on the apple juice and yeast you use. I have a 6gal batch of organic unfiltered apple juice from sprout's market that was still cloudy last time I checked, and that was after about 2.5 months of fermenting! It seems that it is actually starting...

Seems like you have a good cider going! Many people after a few weeks of fermenting have ciders that still smell like sour yeast/rhino fart (depends on type of AJ, yeast, etc), and for the most part those all turn out really good after aging. I agree with the person above, it will have sharper...

If you want to pasteurize in bottles, which many of us are doing since we don't have a keg setup, you can't use this method and only the stove-top. I have created my own little system for pasteurizing where I do a big batch in a cooler with a spigot which is much safer and less cumbersome...

I'm not sure on the exact amount of AJC, but I know for a 5 gallon batch you prime with 3/4 cup of sugar generally speaking. So you can just look at the amount of sugar in the AJC and match it to however many grams 3/4 cup of sugar is and add that in and you'd be good to go. That being said...

Ah gotcha, yea that is what I usually use and yes it clears up nice in a few weeks. The one batch I made with the unfiltered organic fresh squeezed stuff (with all the sediment still in) it is taking much longer to clear up, but I think it'll be worth the wait :mug:

Do you plan on bottle carbonating? If so, you need live yeast in the bottles. If you want to keg, you can kill the yeast and then force carb. Otherwise, if you want a still cider, just kill the yeast and bottle and voila.

No problem. I wouldn't worry about the hot water warping or melting the cooler, I've pasteurized several batches of cider and even made beer mash with regular coolers and other people have as well for a long time.

What kind of apple juice do you use, and do you use pectic enzyme?

Glad I could help! It definitely does cool down a lot, and it is quite a bit of water to heat up. Regarding your last post I just make sure the water reaches the neck of the bottles.

I did a batch of straight AJ with nottingham recently and yes it is very sour at first. I bottled after only 2 weeks, which was probably too early (my next batch I'm waiting 3 or 4) and when I tasted it during bottling I had to spit it out! But after about 2 weeks in a bottle it had...

I have 6 gallons of unfiltered organic apple juice from Sprout's Market (pretty similar to the 365 AJ from cotsco) that has been sitting in secondary for almost 3 months now, no pectic enzyme or anything added just the AJ + Cotes des Blancs yeast. It's back in my hometown which is a 3 hour...