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I’ve got 5 gallons of store bought Indian summer cider. I’ve used Campden in the past. Is it really necessary to use 24 hours before pitching yeast?

I stumbled across the below grains for free this week. Any thoughts on a recipe using them? I do 5 gal batches. My thoughts were 12lb of the pale. It not sure about the malt or crystal.

I have a beer I’m going to brew (pale ale), is 2oz of northern brewer be too much at 60min boil? I enjoy bitter beers, however I haven’t tossed in 2oz at the start before.

This following recipe calls for a 40 min whirlpool - i assume this 40 minutes starts after my initial 60min boil?

What high temps can a keg tolerate for 1+ month? I’m looking to brew and carb the keg but won’t have room in my fridge for a bit.

Will be keggjng a couple ciders this weekend - typically I push 30 day 1, 20 day 2 and around 9-10 for serving. My wife would like it a little less carbonated - should I drop the serving psi a little?

Other then AJC or any other type of concentrate, what else can I add to the keg to change up the cider?

I have a cider that’s been sitting for 8 months. It’s not fresh pressed apples, just typical off the shelf juice. Question - I trypically back sweeten with AJC because I normally rack after about 6 weeks. Should I expect any difference with the long ferment time of 8-9 months? Should I still...

Question - I have 5 gallons of cider sitting in a primary carboy. Airlock has been filled with water the whole time. Any thoughts if this is still good to keg? Any adverse flavors at this point?

I’m brewing a beer that has a 90 min boil. The 1st hop addition is at 30 - other then boiling off excess liquid, what’s the purpose of a 90 min if you don’t have hop additions close to the start?

Question - a buddy had a fill keg leftover from a wedding. Am I able to fill up one of my corny kegs with it and tap it on my setup?

I’ll be brewing a hazy tomorrow and Recipe calls for epsom and gypsum. At what point do I add these? At boil? Thx

How would I go about carbing a low (not quite still) cider? I currently have a couple ciders at 8psi and it’s a bit to carby for our liking. I assume I can’t change the current ones. So I’m thinking for the next one I rack, maybe keep it at 4-5psi?

I am planning on brewing the below recipe. It says to sparge at 155 for 60. What would be the mash temp? I though sparring was supposed to be up around 180?

So I typically just dump my hops in the primary carboy. Is there a method to help reduce the amount of residue pulled out when racking into keg? I’ve had a keg or two that have gotten clogged. I use an auto siphon. Thx

I’ve just brewed this following recipe. The recipe didn’t call for any dry hop. Any thoughts on adding a dryhop? My concern is the lack of additions will lack the hoppyness I like. 10 lb pale 1.14 flaked oak 7.5oz Cara pils .25 Columbus 60 1.5 mosaic 0 1.5 cascade 0 ferment 2 weeks

I’ve just racked 5 gallons of cider and Nottingham yeast in a carboy. Plan is to let it sit in there for 3-4 months. - is there any benefit with letting it sit this long or longer? - am I able to add any flavor, fruit, etc during this process or when kegging? The previous ciders I’ve done I...

I’ll have two five gallon carboys filled by this afternoon. Question I have is, can I just use 1 jug that’s filled with water to use as the airlock? Or should I have them separated? So, 2 blowoff hoses going into a single container.

Hooked up a new brew yesterday at 30psi. When to check on it today, lower psi and get a sample and I get nothing from faucet!? I had another beer on that line a few days ago with no issues. I am thinking the dry hops in primary might have clogged the tube. What’s the process for removing the...

7 days ago I kegged 5 gallons of bourbon cider and left it at 10psi. Tapped it today and it seems awfully flat! I have about 5’ of beer line on it as well. should I maybe bump it to 30psi for a day to help carb it?