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Here are pics of mine at day 3 and day 4. Day 3 I had a little krausen and on day 4 it was gone but fermentation was really going strong!

My last cider came out way to dry so I may try to back sweeten with some concentrate this time around!

So after 4 weeks of my Black IPA fermenting I finally racked it into the keg. So what to do with the the yeast cake left behind? I know, dump 5 gallons of apple and cranberry juice on it!!!! Fermentation took off very, very slow, I guess those yeast were tired and probably a little starved for...

My temps stayed in the low 70's in my closet which is kind of on the high side but my brews always seem to come out fine using WYeast 1056. I used the Carafa III Dehusked.

Oh yeah, I dumped the yeast cake on top of some apple cider and cranberry juice to make some hard cider....should be tasty! I've done this several times before and it's always been a crowd pleaser especially with wifey!!!

Just kegged today! Sample wasn't as bitter as I thought it would be. I dry hopped 2oz of Amarillo hops in the keg. It has a hint of roastiness with some alcohol warming on the backside. She's almost pitch black! OG 1.088 with a FG of 1.020 for an ABV of 8.9%

I believe you could set up a small batch in your 5 gal pot by heating up some sparge water in it. Take your grain bag out, place it in the 5 gal pot, stir it up and collect what would be your second runnings from it.

Thanks for all the great information being shared here!

The brew is bubbling away nicely! I have a really good fermentation going on!!!

Took a sample gravity reading and the OG is 1.088 which should give me about 9.4% ABV. Drank some of the sample and it was pretty good! Some malty sweetness with some good hoppines!!! Should turn out to be a very nice brew!

Ready to pitch yeast!

Wow!!! Those Warriors really bittered up the wort, I'm glad I dropped them down a little! Thanks for the advise brulosopher!!!! I just added the 1oz of Amarillos for a 30 min boil. Next will be the 1oz Cascade for 15 min, and then 1oz each of Amarillo and Cascade at flame out.

Ok so I have my boil going and I have reduced the 2 oz of Warriors to 1.5oz

You really have me concerned now. I was going for a hop bomb but I want it to be pleasant and drinkable!

Took a sample of my PM. Color is pitch black with a little roastiness to it and not too sweet. I'm curious to how much sugars I actually extracted from the specialty grains. The wort is on to boil and I still need to add the 10 lbs pale malt extract and 1 lb of corn sugar which should sweeten it...

Tea Bagging at 175*F!

I believe the Carafa III is debittered we substituted it for the roasted barley at the LHBS to minimize the astringency. What about the 2oz of Warrior for bittering hops? Do you think it will be to much of a hop bomb? It's within style for IBUs as an imperial IPA at 104 IBUs.

Started my dough in about 5 minutes ago! Mash temp is at about 154*F. After 60 minutes I will Tea Bag the grains in water at 170*F.

Ok, so after another sleepless night with brewing on my brain I now know how I'm gonna deal with my specialty grains.......BIAB! I will be mashing the American 2 Row along with the specialty grains. I'm gonna take a pre-boil gravity reading to see how much sugar I convert and I will post the...

Wouldn't you get conversion steeping grains at 155*F for 30-45 minutes?