Search results

so the question becomes (as I keg tonight) how much to back-sweeten with? I am going to use some more raw cider from the same orchard as the 5gals I fermented. It is 1.054, and I have a gallon of it. My fermented cider is well under 1.0 now and I would like to make it somewhat sweet...

for about the past 2-4 brews, instead of "messing" a nice AG batch by throwing DME starter at it, this is what I have been doing: Sanitize a growler and a primary. Crash wort to ~ fermentation temp. Aerate. Fill growler about 1/2-3/4 full. Fill primary with the remainder of wort. Cap...

I did a BGS last year that I bottled off brett I cultered from a Orval bottle (they bottle condition on brett). This is what I did. 1) I made a pint starter from Light DME. 2) while crashing it, I drank the Orval, but reserved a bit of the beer to get the slurry off the bottom of the...

Ok, I have done 15ish batches of beer, but back in Nov, I did my first cider. 5 gallons of local pressed raw, unpasturized cider on WL775 yeast. OG: 1.054 Current SG: 0.995 Tastes good, very dry/champagne like, but that is good. It has been 3 months coming up tomorrow. How much...

1st year, SLC, UT so it is JUST now getting warm: Willamette: Golding: Centennial (poor little guy): g

True on most counts: I gotta think about the turning... BUT, in terms of spending the $300, I bet you more than make it up in what you are spending on propane vs. the efficiency of a kiln... Not to mention temp (and maybe humidity) control... Just thinking out loud...I really like...

What about using a pottery kiln? There is one by me on CL for $300 that has an internal space of 15x15x15in... :/ g

first all grain batch, used too much mash and sparge water and have too much volume any reason boiling it off (before hops) is a bad idea? tia, g