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Pretty unique, and weird! Its dry and slightly vinous, which is probably to be expected with the yeast/pitch. The apple flavor is somewhat there, and the color is a muddy brown, and the aroma is very hoppy. There is some nice hop flavor, and what feels like about 25 IBU of bitterness. Sadly...

I actually go to my local 7-11 and grab 2 gallons of refrigerated water (bottom shelf of the refrigerated beverage section) on brew day. Or you could grab 2 gallons of water and just put them in the fridge overnight, if you can prepare a day ahead. What we all love about IPAs/beer in general is...

I'm gonna be that one guy with the word of warning: The tiniest proportions of apple juice seems to COMPLETELY steer the flavor profile of your brew in the direction of tart/sour/dry cider taste (not a sweet 'apple cider' taste). I've added as little as 1 gallon of apple juice to a 5...

Yay, responses! Thanks guys. So, I pitched the 3 types of yeast simultaneously on sunday afternoon, and held fermentation temps in the mid 60s since then. There was probably a 12-18 hr. lag period, but it looks like it fermented out in a timely fashion. I haven't taken a gravity sample yet...

I'm desperate to know! Has anybody pitched Wyeast 4766 (or any cider/mead/wine yeast) and an ale yeast simultaneously in their Graff? I've been scouring these forums for ANY insight into what happens when you pitch a cider yeast (specifically Wyeast 4766) and an ale yeast (specifically a...

So uh.. Safe to assume nobody can answer my question? I understand kill factors are more of a wine yeast thing, but darn it, i thought SOMEBODY would know SOMETHING about this yeast.

Hey guys, The subject line says it all. I've done a lot of searching, and the best I can find is: "many wine yeasts have a kill factor" I can't find any definitive list of wine/cider yeasts that will kill ale yeast, and I specifically want to know if Wyeast 4766 will kill the Safale...

No takers? Let me distill my post down to one question: - Kill Factor Anybody know if Wyeast 4766 has a 'kill factor?' If so, any thoughts on whether the 2 types of ale yeast I pitched (Safale us-04 and California ale V) will have a chance to chew through the maltriose before being...

*Moved this post from the yeast forum to the Cider forum..* Hey guys, I just had one of those ridiculous brew days, pulled straight out of my ass. I'm sure everyone has had one of these. My girlfriend and I were talking about doing a cider/beer hybrid, and just kinda 'went for it.' I have...

Hey guys, I just had one of those ridiculous brew days, pulled straight out of my ass. I'm sure everyone has had one of these. My girlfriend and I were talking about doing a cider/beer hybrid, and just kinda 'went for it.' I have LOTS of uncertainty as to what to expect, but since we pitched 3...

Well, I ended up waiting a week, and bottled it one day shy of the 4 week mark (all primary) after letting the dry hops (1 oz summit, 2 oz eldorado) sit for something like 12 days. The flavor and aroma is amazing.. However I did take a hydro reading, and the gravity has inexplicably dropped...

Sorry if this has already been addressed, but i'm looking into 1 gallon batches as a way of growing up a yeast culture for a full 5 gallon batch. The pros are that it gives me something far more tasty than a yeast starter to drink. My primary concern is being able to pitch a single...

Hey guys, i'm still a beginner, and i'm currently on my 11th batch of beer (extract) - an English IPA sorta thing using a Wyeast 1187 smack pack. I have a question about attenuation and whether or not I should bottle yet. I'm at the 3 week mark right now. - I made a well aerated yeast starter...

Hey guys, I'm doing my first temperature controlled ferment this week! But I have concerns. Here's the recipe: http://www.brewersfriend.com/homebrew/recipe/view/141043/ipa-9 So, I have a brand spanking new 5.0 cu ft. GE chest freezer in my closet, Johnson temp controller set to 64, dif...

Brutal black metal from Pittsburgh for fans of Marduk, Funeral Mist, Portal: http://grimoirerecords.bandcamp.com/album/rejoice-and-transcend

Do you use a bucket with a valve? If your poured your wort into your bucket, topped off with water without really stirring it up/pouring it back and forth to mix it up, its possible that if you took your gravity sample from the valve at the bottom of the bucket, it was drawing a more...

Alright, so i'm a total newb and after brewing a few kits, decided to buy some stuff in bulk. That turned out to be a pretty pointless decision, but nonetheless, I need to make use of these hops.. I have like 12 oz of El Dorado and 6 oz. of Summit sitting in my freezer. I like IPAs and...

Ok, I have no problem bottling this with corn sugar.. thanks for the help, guys. In that case, I can use the dark candi for my next big beer. Anyone want to critique this recipe? Is it totally wacky to use dark candi sugar in a non-belgian Old Ale? I like the idea of some caramel flavor notes...

I know i'm verging on 'mind reader' territory, but with the amount of LME used, and the temps being consistently over 70, do you think I can consider it done at 1.012? I know this yeast is known for taking a long time to finish, as well as finishing very dry.. having said that, its already at...

Any thoughts on those bottling related questions? I'm interested in the whole 12 oz. bottle vs. Champagne bottle thing, and whether or not to re-up on the yeast. (although I have no doubt that the yeast in suspension is still very viable and would have no trouble carbonating the beer with no...