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Heading to Lake George NY tomorrow afternoon, won't be too far from the VT border. ANy good breweries close to the NY/VT border I should look for? Thanks.

Trying to use the summer heat to my advantage in my next brew. I want a sessionable saison that's nice a crisp, effervescent, and a little funky. Here goes: 5 gal batch 3.75 gal boil Est OG: 1.040 Est FG: 1.008 Est ABV: 4.1% 5 lb Belgian pale malt 2 lb Light Munich 2 oz. torrified wheat 1 oz...

So now that I've settled into my own house and have room (and time) to brew again, I'm going to attempt a 2nd BIAB recipe this weekend. Here are the specs: BIAB Wheat Ale 3lb 2 row 2 lb wheat malt 0.5 oz crushed coriander @ 10 min 0.5 oz US Hallertau @ 60 min 1/2 pack of S-04 yeast Batch...

Threw together a quick experimental cyser today using the following: ~1 gallon apple juice 1 lb clover honey US05 slurry from my last batch of Graf I used 46 ppg for the apple juice and 35 ppg for the honey, so if I did it right, then it should have the following specs: OG 1.081 FG...

My wife found these bottles at the local grocery store (they originally had carbonated lemonade in them). They lids are plastic with non-removable gaskets. I'm going to try using one or two next time I bottle and see how well they hold a seal. I'm thinking that they may not last as long as...

So I'm going to attempt making my first cyser. I've done a few batches of cider and beer, so this is new to me. Here's what I have: 3 gallon carboy 3 gallons apple juice ~4lbs honey Nottingham ale yeast nutrient/energizer The plan is to add enough honey to the apple juice to eventually...

While I was at the LHBS the other day, I noticed their wheat DME is the same price as light, amber, dark etc. Anyone ever try wheat DME in a graff? What could I expect if I used wheat DME instead of amber? Eric

Hi all! It's been a while since I've done any brewing or cidermaking, but I've got the bug again and I'm looking at trying a small batch of blueberry cider. I'll be using Nottingham yeast and mixing apple and blueberry juice, most likely a 1 gallon batch for testing. If anyone happens to...

I am deciding to try all grain again, after my first failure with BIAB on the stove top, and have an Igloo cooler all set up for mashing in. Since my gas stove can't handle large amounts for boiling, I want to try a 2.5 gal batch. I'm thinking of something relatively simple like Ed's Haus pale...

So I started a batch of cider using wild yeast from raspberries. The other day I noticed a white film and "pizza bubbles" covering the top of the cider, which another forum member in another thread said was a dead giveaway to Brett. This appeared as soon as fermentation seemed to slow down. I...

So I've got a gallon of wild yeast cider bubbling away happily. Here is my documentation of my experience so far: https://www.homebrewtalk.com/f127/howto-capture-wild-yeast-101886/index38.html#post2143717 I decided to use Hightest's SNA schedule to help fermentation along. I didn't add...

On 5/13, I started a batch or hard cider using 6 gallons of straight, store-bought apple juice and Nottingham yeast. O.G. was 1.052. I re-hydrated the yeast and pitched 1 full pack. The carboy was placed in the cellar to stay cool. 10 days ago, on 6/26, I pulled a sample to check the gravity...

Is there a good reference site, or set of formulae, that can be used to calculate O.G. before you make a wine/cider? As of right now, I have been making apple wine/cider using pure juice and yeast, but want to make some batches using other fermentables as well. Is there a way I can calculate...

So, I've got it in my head that I want to try to make a wild/sour/spontaneous cider. From what I've read, some folks on here use wood chips/cubes in secondary for their sour beers. I have an apple tree here at home that needs pruning. If I chop off a section and cube it up, could I add it to...

I came across a couple 5 gal Hedpak #2 HDPE containers at a garage sale last year. They originally held root beer soda flavoring or extract. Has anyone used these for fermenting? I do mostly apfelwein and hard cider, so not worries about hot wort or anything. It would be nice to be able to use...

It's been a while since I've made any beer and I am still a complete novice. With that being said, I decided to start my summer break by doing a little experiment with some Mr. Beer malt I had laying around. I used one of the 19 oz. cans of Canadian Draft LME and decided to make an...

Well, after doing a lot of reading on spontaneous fermented beer, and a post of two here on HBT, I made the sour beer leap of faith! I consider it venturing outside my comfort zone because I ususally buy APA's, IPA's, wheat beers and belgian strong ales. I'll begin by saying that the idea of...

Hi all. I am currently fermenting a batch of Graff using Nottingham yeast. I've been busy with work lately and havent had much time to devote to brewing. Anywho, I brewed it on tuesday and pitched the yeast at just about 80 deg. Right now its sitting at 75-77 deg and bubbling away happily...

I have two 2nd year hop plants. One is Nugget and the other Cascade. I'd like to make a simple IPA using only my homegrown hops. I have a pound of crystal 60L I can use already. I'll most likely be ordering my grain from Brewmasters Warehouse since they offer free milling. Since 2 row is the...

What kind of thermometer would be appropriate for use in a cooler MLT? Im guessing and indoor/outdoor digital would be the best. Will the sensor handle temps up to 170 degrees? Eric