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Are you still able to carb bottles if you cold crash? (I'm assuming you can't get all yeast out of suspension)

Looks like I could use some potassium sorbate to stop the fermentation?

Looks like I'm going to have some strong cider!

I'm hoping for a sweeter finish. This is mainly for the misses so I don't want it to be dry as a bone. I imagine I will cold crash it as well to prevent it all from being eaten by the yeasties. Airlock activity is about every 3 seconds already, amazing.

Here is what ended up going down last night: Cider A: 1 Gallon cider 3/4 cup of dextrose Red Star Côte des Blancs yeast Cider B: 1 Gallon cider 1/2 cup of dextrose Red Star Montrachet yeast I decided not to boil but I'm not terrible concerned about clarity at this point. Added...

Yea your basement is way to cold, you want to carb at room temperature, roughly 70-75 degrees.

We are using unfiltered cider so it has that opacity that we probably will not be able to get rid of.

So me and my wife went up to Whole Foods last night and picked up a few gallons of the apple cider that comes in the one gallon glass jugs. We figured we would take a swing at making a simple cider. We are kind of making our own thing up here Here is what we plan on doing: 1 gallon of cider...

I have a pretty cheap turkey fryer burner that I got from Bass Pro a few years back. I brew in my garage with the door open and sometime setup a fan to circulate air. The two times I've brewed I noticed that there was some high levels of carbon monoxide (it prompted it to move the burner more...

I have been told it is because it was an extract so it was 5 points to high. This beer is going to be dangerous cause it makes you kind of thirsty, wanting another one.

It did have a higher FG so combined with the priming sugars could be the culprit

So I just cracked open a bottle after a week carbing (early I know but who could resist). It taste great, a little sweat but I was impressed. The mouth feel is something I cant quite put a finger on though. I get that muccasy feel in your mouth after drinking orange juice. Has anyone ever...

So I went ahead with bottling last night, the StarSan worked much like you guys said of it getting pushed out as the beer is filling and I didn't notice any residue left behind. That was however the least of my problems as I will soon be investing in a bottling wand, using only a tube is like...

So I'm currently doing some sanitizing to bottle tonight. I have always heard the saying 'dont fear the foam' but is having foam in the bottles worthwhile when bottling or a hinderence? Should I let them dry pretty good before filling or let them stay wet?

The ingredients that came with the kit seemed pretty bottom teir so I wouldn't be surprised if that was the cause. I took another reading today and it was 1.020 but man did it taste good. I think I will bottle this weekend. Thanks for all the advice.

OG was at 1.062 Yeast: Wyeast 1098 British Ale

My first batch: I did a extract kit with 2# of specialty grain. I transfered over to secondary a week ago and took a reading of 1.020. I took another reading out of secondary and got the same reading of 1.020. This seems high to me, what are causes of high FG and is there anything I can do about...

I have a coil of 50 foot garden hose I submerge in ice water in a cooler. It cut my cooling time by almost 40%

Strangely enough, these instructions say to go to secondary after 3 days. Probably not very reliable directions.

Thanks for all the advice. I will keep it in primary a lot longer then I anticipated.