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Ive been searching around for a few hours and haven't found anything on the subject so now I'm asking. How can I find the IBU rating on any herb? Normally I use damiana as a bittering herb, but to make different brews I would like to now how much it bitters.

replace the grains using 5.0lbs Extra Light DME .5lbs. Dextrine .61lbs. table sugar

thanks. The cider is going fast anyway, ill have the keg drained and clean by the end of the month

Hey I don't have any Bottles, and will not have a free keg by the time my beer should be done, can I just keep it in the Secondary until I free up a Keg? Or will the Beer dry out like my cider.

this sounds like a great idea, I cant belive that it hasnt been documented yet. But isnt DME ~20% non-fermentable? wouldnt this add to the sweetness?

My Rubarb apple cider turned out great btw. 5 gal AJ 1 gal Rubarb juice un-modified 1 can AJ con. windsor yeast

I upgraded to a kegging system. now the only bottleing im doing is 2lt. bottles to take to parties :tank:

so ive made a cider that with a little too much malic acid and the golden apperiance wouldnt hint at a drink so tart, I would like to add a little green food coloring to the next batch that was made the same way, just not in the keg yet. any suggestions as to how much green food coloring...

ive been adding 1/2 tsp. per gal. but seemed to settle out of suspention after a month.

Nice work Ed, great pix.

I purchased my kegging system for the same thing your trying to do, force carbonating worm doesn't work, i was told it was possible, but Ive try ed force carbonating at 45 psi with an ambient temp at 75F. The carb wouldn't hold.

I really want to know how #3 turns out, might need some chalk on the revision, but the apple juice might dilute the acid just enough.

Prairyberrie has an award winning wine called Red ass rhubarb. 90% rhubarb 10% raspberries. It is a very unique wine and I am interested in how this turns out.

I would also like to know, Ive been trying to work with beersmith for a few weeks, and havent found a good way to enter apple juice concentrate as an ingredient.

Good work keep adding to the list

http://www.divine-mercantile.com/Bayou-Classic-36-Qt-Stainless-Steel-Stockpot_p_9-774.html http://www.kitchencollection.com/Temp_Products.cfm?sku=00139157&RankThis=Y&catname=Cookware&CatType=N&SCatType=Y&SCategory=Stock%20Pots& ive been looking at thies here

Anyone know of a good yeast that will take a high gravity cider 1.070 and take it down to about 1.015 and stop? Im trying to make a smisweet cider.

Apfelwein with cider. Has anyone tried it? When I started out I used Cider from the store. My last batch was a mix of store cider and juice concintrate. Also how well does apple juice and DME mix?

What is the recomended Cooler size for an MLT, with in a 5gal setup?

I dont rember what the OG was, i know it was high, I was going for a sweet mead, but then i found out that champagne yeast dosnt quit. so I killed it off quickly. And I don't know if this makes a differace but the water was reverce osmosis filtered, not distilled.